Friday, April 8, 2011

Ciabetta Bread

Biga Starter

Prefer King Arthur Flour

3 cups flour
1 cup water
1/4 t yeast dissolve in 1 t water

Add all to a bowl, cover and leave overnight, 10-12 hours.

Ciabetta Dough

Prefer King Arthur Flour

3 t yeast
3 Cups flour
3 t salt
2 t sugar
2 T wheat gluten (could omit)
3 to 4 oz water
1/4 cup olive oil

Add all of the Biga to the bowl of an electric mixer.
Add all items for dough next.

Beat for about 10 minutes using the paddle attachment. The dough should be wet but not like pancake batter, add a little more flour if this is the case.

Cover and let rise for 1 1/2 hours, deflate after 45 minutes

Divide the dough.

Transfer to a parchment paper lined baking sheet and shape into a 10 inch form, long and wide.

Let rise for about 2 hours covered.

Bake at 425 for about 30 minutes

Makes about 3 to 4 loaves.


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