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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