Ciabatta Bread

Biga

1 cup (5 oz) unbleached all-purpose flour

1/8 tsp instant yeast

1/2 cup water, room temperature

Dough

2 cups (10 oz) unbleached all-purpose flour

1/2 tsp instant yeast

1 1/4 tsp salt

3/4 cup water, room temperature

1/4 cup milk, room temperature (stops the holes from getting too big)

Combine the biga ingredients, stir with wooden spoon for 1 minute.

Cover bowl tightly with plastic wrap and let it sit overnight, or 8 hours minimum.

Place biga and dough ingredients in mixer bowl, with paddle attachment, and mix for 1 minute on medium speed.

Then mix on med-low for 4-6 min.

Change to dough hook, and knead till smooth and shiny, about 10 min.

Cover tightly and let rise at room temp for 1 hour (until doubled in size).

Grease spatula, and turn dough gently about eight times, let rise 30 min.

Repeat, let rise 30 min.

Cut dough in half, dust with flour, and with hands form each into 12"x6" shape. Fold like a business letter to form 7"x4" shape.

Transfer onto well floured parchment, seam side down. Dust with flour, cover with plastic wrap, and let them sit for another 30 min. At this time turn on the oven with pizza stone inside to 450F.

With fingers poke the surface of each loaf to form a 10"x6" rectangle. Spray lightly with water. Slide parchment with loaves onto pizza stone.

Bake, spraying with water twice more during the first 5 min of baking.

Bake 22-27 min. (Center of loaf should register 210F).

 

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