Ciabatta
Ingredients
- 1 cup unbleached all-purpose flour
- 1/8 t. rapid rise yeast
- 1/2 cup water (room temperature)
- 2 cups unbleached all-purpose flour
- 1/2 t. rapid rise yeast
- 1 1/2 t. salt
- 3/4 cup water (room temperature)
- 1/4 cup milk (room temperature)
Instructions
- Form the Biga:
- Combine flour, yeast and water in a bowl and stir until a uniform mass forms. Cover tightly and let stand at room temperature overnight (8-24 hours)
- Form the Dough:
- Place biga, and dough ingredients in a stand mixer fitted with a paddle. Mix on lowest speed until combined and a shaggy dough forms (1 minute)
- Scrape down the sides and continue mixing on medium-low until dough becomes a mass and begins pulling away from sides of the bowl (4-6 minutes)
- Change to a dough hook and knead bread on medium until smooth and shiny (10 minutes)(dough will be very sticky)
- Cover dough tightly with plastic wrap and allow to rise at room temperature until doubled.
- Using a rubber spatula fold partially risen dough onto itself inside the bowl. Turn the bowl 90 degrees and repeat 8 times.
- Cover and let rise another 30 minutes. Repeat folding and let rise another 30 minutes.
- Place a baking stone in oven and preheat to 450 degrees.
- Cut two 6x12 inch pieces of parchment paper and dust with flour.
- Transfer dough to floured counter and without deflating dough divide into two pieces.
- Press each half into a 12x6 inch rectangle and fold like a letter (in thirds onto itself)
- Move loaf onto parchment and let rest for 30 minutes.
- With floured fingers press dough into 10x6 inch rectangles.
- Spray with water and slide onto baking stone with parchment still underneath.
- Bake 22-27 minutes or until a thermometer reads 210 degrees spraying with water 2 more times during the first 5 minutes.
- Let rest 1 hour before cutting.
