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Ingredients
- Biga
- 1/2 cup water
- 1/2 tsp yeast
- 1 cup all purpose flour
- Ciabatta
- 2 cups + 2 Tbsp water
- 1 tsp yeast
- Biga
- 4 cups flour
- 2 tsp kosher salt
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Directions
Dissolve Biga yeast in water, add flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temp 2 hrs to overnight. The longer it sits the more air bubbles in the bread.
Dissolve Ciabatta yeast in water in the bowl of a standing mixer. Scrape the biga into the water and break it up with your spatula to loosen it into stringy blobs.
Add all the flour and salt and stir to from a thick, very wet dough. Let this rest for 10-20 min to give the flour time to absorb the water.
Fit standing mixer with a dough hook and knead at med speed for 15-18 min (level 5 or 6 on a KitchenAid) Keep an eye on the mixer as it has a tendency to "walk" at this speed.
Dough will start off sticking to the bottom and sides of the bowl. Around 7 minute mark it will start to pull away from the sides of the bowl, collect around the dough hook and regularly slap the sides of the bowl. Dough will look smooth and creamy with a glossy shine and will puddle back into the bowl once you turn off the mixer.
Cover the bowl and let the dough rise for 2-3 hours or until tripled in bulk.
Dust work surface with flour and scrape dough onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces for loaves or 16 for rolls.
Brush your hands with flour and gently scoop the loaves one at a time from the work surface to a non stick cookie sheet. Slightly flatten the loaves. Let the loaves rise, uncovered, for 30-40 minutes. When ready to bake they should look pillowy with many big bubbles just beneath the surface.
Preheat oven to 450F while loaves are rising.
Bake for 20-30 minutes in middle of oven until puffed and golden brown.
Dissolve Biga yeast in water, add flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temp 2 hrs to overnight. The longer it sits the more air bubbles in the bread.
Dissolve Ciabatta yeast in water in the bowl of a standing mixer. Scrape the biga into the water and break it up with your spatula to loosen it into stringy blobs.
Add all the flour and salt and stir to from a thick, very wet dough. Let this rest for 10-20 min to give the flour time to absorb the water.
Fit standing mixer with a dough hook and knead at med speed for 15-18 min (level 5 or 6 on a KitchenAid) Keep an eye on the mixer as it has a tendency to "walk" at this speed.
Dough will start off sticking to the bottom and sides of the bowl. Around 7 minute mark it will start to pull away from the sides of the bowl, collect around the dough hook and regularly slap the sides of the bowl. Dough will look smooth and creamy with a glossy shine and will puddle back into the bowl once you turn off the mixer.
Cover the bowl and let the dough rise for 2-3 hours or until tripled in bulk.
Dust work surface with flour and scrape dough onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces for loaves or 16 for rolls.
Brush your hands with flour and gently scoop the loaves one at a time from the work surface to a non stick cookie sheet. Slightly flatten the loaves. Let the loaves rise, uncovered, for 30-40 minutes. When ready to bake they should look pillowy with many big bubbles just beneath the surface.
Preheat oven to 450F while loaves are rising.
Bake for 20-30 minutes in middle of oven until puffed and golden brown.
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