Ciabatta calculator (biga)
Open, glossy ciabatta built on a stiff biga. The calculator splits flour, water and yeast between the biga and the final dough for any batch size.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 95°F
76 × 4 − (70 + 72 + 2 + 65) = 95
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| Bread flour | 100% | 609 g | 365 g |
| Water | 78% | 475 g | 341 g |
| Salt | 2.2% | 13 g | 13 g |
| Instant yeast | 0.4% | 2.4 g | 1.7 g |
| Biga 55% hydration | 62% | — | 378 g |
| Total | 180.6% | 1,100 g | 1,100 g |
Make the biga
The evening before (12–16 hours), mix 244 g bread flour, 134 g water and 0.7 g instant yeast. Cover and leave at cool room temperature until bubbly and just starting to collapse.
Ciabatta formula at a glance
Yield 2 loaves · 1,100 g dough · 78% hydration · about 20 hours start to finish.
| Ingredient | Baker's % |
|---|---|
| Bread flour | 100% |
| Water | 78% |
| Salt | 2.2% |
| Instant yeast | 0.4% |
| Biga (prefermented flour) | 40% |
The biga calculator shows how much water to add to the final dough for any hydration.
Why these percentages
A biga is an Italian stiff preferment, usually 50–60% hydration with a little yeast, fermented cool overnight. It adds strength as well as flavor, which helps a very wet dough like ciabatta hold the big, irregular holes it is known for.
With 40% prefermented flour at 55% hydration, the biga carries 22% of the formula's water, so the final dough gets the remaining 56%. Hydration stays at 78% overall whatever you change, because every percentage refers to total flour.
If the dough feels too slack, reduce hydration to 72–75% and build up again as your handling improves. Strong flour (12.5–13.5% protein) makes a noticeable difference.
Method
- Make the biga. The day before, mix the biga flour, water and yeast into a shaggy, stiff dough. Cover and leave 12–16 hours at 60–65°F (16–18°C).
- Mix. Tear the biga into the remaining water, add the flour, yeast and salt, and mix until smooth. Add the last 5% of water a little at a time (bassinage).
- Bulk ferment. Let it rise 2½–3 hours at 76°F (24°C) with 3–4 sets of coil folds in the first 1½ hours.
- Divide. Tip onto a well-floured counter, gently stretch into a rectangle and cut into pieces without shaping.
- Proof. Transfer to a floured couche, flour side up, and proof 30–45 minutes.
- Bake. Flip onto a peel and bake at 470°F (245°C) with steam for 25–30 minutes until deep golden.
Tips
- Biga: 50–60% hydration, cool and overnight
- Add the last water slowly (bassinage)
- Don't shape — cut and flip
- Flour the couche generously
Want the reasoning behind the numbers? See baker's percentages explained and the bread hydration chart.
FAQ
What is a biga?
An Italian preferment of flour, water (50–60% of the flour) and a little yeast, fermented 12–16 hours in a cool place. It is stiffer than a poolish and adds strength.
What hydration is ciabatta?
Usually 75–85% overall. 78% is a good start for home bakers; the calculator counts the biga's water in that total.
Can I use a poolish instead of a biga?
Yes. Change the preferment type to Poolish; hydration and totals stay the same and only the split between preferment and final dough changes.