CIABATTA

By Shaylie

Two tablespoons of nonfat milk powder can be used
in place of the liquid milk; increase the amount of
water in the dough to 1 cup. As you make this bread,
keep in mind that the dough is wet and very sticky.
The key to manipulating it is working quickly and
gently; rough handling will result in flat, tough loaves.
When possible, use a large rubber spatula or bowl
scraper to move the dough. If you have to use your
hands, make sure they are well floured. Because the
dough is so sticky, it must be prepared in a stand mixer.
If you don't have a baking stone, bake the bread on
an overturned and preheated rimmed baking sheet set
on the lowest oven rack. The bread will keep for up to
2 days, well wrapped and stored at room temperature.
To recrisp the crust, place the unwrapped bread in a
450-degree oven for 6 to 8 minutes. The bread will keep
frozen for several months wrapped in foil and placed in
a large zipper-lock bag. Thaw the bread at room temperature
and recrisp using the instructions above.

Ingredients

• Biga
• 1 cup (5 ounces) unbleached all-purpose flour
• 1/8 teaspoon instant or rapid-rise yeast
• 1/2 cup (4 ounces) water, at room temperature
• Dough
• 2 cups (10 ounces) unbleached all-purpose flour
• 1/2 teaspoon instant or rapid-rise yeast
• 1-1/2 teaspoons table salt
• 3/4 cup (6 ounces) water, at room temperature
• 1/4 cup (2 ounces) milk, at room temperature

Preparation

Step 1

1. FOR THE BIGA: Combine flour, yeast, and
water in medium bowl and stir with wooden spoon
until uniform mass forms, about 1 minute. Cover
bowl tightly with plastic wrap and let stand at room
temperature (about 70 degrees) overnight (at least
8 hours and up to 24 hours).
2. FOR THE DOUGH: Place biga and dough
ingredients in bowl of stand mixer fitted with paddle
attachment. Mix on lowest speed until roughly combined
and shaggy dough forms, about 1 minute;
scrape down sides of bowl as necessary. Continue
mixing on medium-low speed until dough becomes
uniform mass that collects on paddle and pulls away
from sides of bowl, 4 to 6 minutes. Change to dough
hook and knead bread on medium speed until smooth
and shiny (dough will be very sticky), about 10 minutes.
Transfer dough to large bowl and cover tightly
with plastic wrap. Let dough rise at room temperature
until doubled in volume, about 1 hour.
3. Spray rubber spatula or bowl scraper with nonstick
cooking spray; fold partially risen dough over
itself by gently lifting and folding edge of dough
toward middle. Turn bowl 90 degrees; fold again.
Turn bowl and fold dough six more times (total of
eight turns). Cover with plastic wrap and let rise for
30 minutes. Repeat folding, replace plastic wrap, and
4. TURN 8 TIMES Turn partially
risen dough by folding it in on itself
to gently encourage more gluten
development. Let rise 30 minutes.
let rise until doubled in volume, about 30 minutes
longer. Meanwhile, adjust oven rack to lower-middle
position, place baking stone on rack, and heat oven
to 450 degrees at least 30 minutes before baking.
4. Cut two 12- by 6-inch pieces of parchment
paper and liberally dust with flour. Transfer dough
to liberally floured counter, being careful not to
deflate completely. Following photos 6 through
9 above, liberally flour top of dough and divide in
half. Turn 1 piece of dough so cut side is facing up
and dust with flour. With well-floured hands, press
dough into rough 12- by 6-inch shape. Fold shorter
sides of dough toward center, overlapping them like
business letter to form 7- by 4-inch loaf. Repeat with
second dough piece. Gently transfer each loaf seamside
down to parchment sheets, dust with flour,
and cover with plastic wrap. Let loaves sit at room
temperatm-e for 30 minutes (surfaces of loaves will
develop small bubbles).
5 Slide parchment with loaves onto inverted,
rimmed baking sheet or pizza peel. Using floured
fingertips, evenly poke entire surface of each loaf to
form 10- by 6-inch rectangle; spray loaves lightly
with water. Carefully slide parchment with loaves
onto baking stone using jerking motion. Bake,
spraying loaves with water twice more during first 5
minutes of baking time, until crust is deep golden
brown and instant-read thermometer inserted into
centers of loaves registers 210 degrees, 22 to 27
minutes. Transfer to wire rack, discard parchment,
and cool loaves to room temperature, about 1 hour,
before slicing and serving.