Ciabatta (Ingrid)
- 1 cup plus 20 OZ plus 4 Tbls cup All purpose flour
- 1 and 1/2 tablespoon Yeast
- 17 oz (2 cups plus 2 Tbls cups water
- 2 tablespoons Kosher Salt
- Two Stage. Stage 1 Night before make BIGA: 1) 4oz (1/2 cup) water 2) 1/2 tsp Yeast 3) 1 Cup Flower Beat together to form a thick gloppy paste. 50 stirs to build up gluten . cover and let sit at room temp for 8 hours or overnight. Next morning should be bubbly Stage 2 Ciabatta: 1) 17oz (2 cupss plus 2 Tbls) water 2) 1 tsp yeast Add to BIGA 3) 20oz (4 cups) all purpose flower 4) 2 tsp Kosher salt Add all together to form thick wet dough. 5) Rest for 10 to 20 minutes to give time to absorb water. 6) Kneed at medium speed 15 to 18 minutes. (level 5 or 6) Dough will look smooth and creamy with glossy shine. 7) let dough rise for 2-3 hours until 3 times original size. 8) Dust with floor 9) 2 loaves or 16 pieces cut with bread spatchuler. 10 rise for 40 minutes on parchment paper 11) Bake at 475F on baking stone for 20-30 minutes.
flour, yeast, water, kosher salt
Taken from www.epicurious.com/recipes/member/views/ciabatta-ingrid-5af9b1f6c1066d74d76e583f (may not work)