"BIGA/PRE-FERMENTED DOUGH 1 cup (130g) bread flour 1/2 teaspoon active dry yeast 1/2 cup lukewarm water (between 105ºf to 110ºf) CIABATTA BREAD 1 teaspoon active dry yeast 1 cup lukewarm water (between 105ºf-110ºf) 1/2 teaspoon honey 2 1/2 cups (325g) bread flour 1 1/2 teaspoons ground Himalayan pink salt 1 tablespoon Italian seasoning (optional) 1/2 tablespoon olive oil, plus more for hands and bowl 2 to 4 tablespoons unbleached all-purpose flour, or as needed for work surface and hands 4 cups ice cubes"
"BIGA/PRE-FERMENTED DOUGH... Day 1... In a large bowl, whisk flour and active dry yeast before slowly pouring in water, stirring until combined. Cover the bowl with plastic wrap and then a clean dish towel. Let it sit at room temperature for 12 to 24 hours. CIABATTA BREAD... Day 2... In the bowl of a stand mixer, add active dry yeast, water, and honey. Stir well and let the mixture proof for 10 minutes."
A biga pre-ferment is prepared by whisking 1 cup (130g) bread flour with 1/2 teaspoon active dry yeast and 1/2 cup lukewarm water, then covering and leaving at room temperature for 12 to 24 hours. On day two, active dry yeast, 1 cup lukewarm water, and 1/2 teaspoon honey are proofed, then combined with 2 1/2 cups bread flour, 1 1/2 teaspoons salt, optional Italian seasoning, the biga, and 1/2 tablespoon olive oil. The dough is mixed until shaggy, allowed to rest, then strengthened by eight stretch-and-folds, followed by additional resting, handling with oiled hands, and final shaping on a floured surface.
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