Ciabatta # 1

                  

I had this poor recipe with me for up-teen years without me even giving it a glance, partly because of the long and tedious proofing time that is required of this bread.

So today my Ciabatta journey starts, it took me about 20 hours of waiting to bake this bread. Yes twenty and don't let that intimidate you. I urge you to try out this bread and I'll help you all the way thru. 
This Italian bread used biga that's prepared one day ahead, it's sorta like a starter.

Biga by definition according to Wikipedia - "is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable."

Now we know what Biga is, let's bake bread. 
I put a # on this bread because there's another method to make Ciabatta without the biga. For now it's biga style.

To prepare the Biga

1 1/2 cup flour
1/4 tsp instant yeast
1 cup water

Mix the above in a large mixing bowl and mix till its well combined.
Cover the bowl  with plastic wrap and set aside for 15 hours. Yes I wrote it right!


                                          Pic above biga, before and after 15 hours.                    
 

For the dough
1 tsp yeast
1 1/2 cup flour
11/2 tsp salt
1 tsp sugar
1 tbs milk powder
2 tbs olive oil
1/4 cup water

Put all the dough ingredients in a mixing bowl, with a hook attachment  together with the biga. Knead for 8 minutes. Oil a large bowl, and place the dough. Cover with cling wrap.
Proof for 1 -11/2 hours.



This is how it looks like.  Punch it down.

 

Knead dough for 5 min. Place it back again  in the bowl and cover. Proof for another 1- 11/2 hours.  It would be good  if  you jot down the time in a stick on note. I'm useless at keeping time.



Hope you are keeping up with me. Grease a cookie tray and line it with parchment paper. Now transfer the dough to a well oiled surface. Divide the dough into two equal part.



Stretch the dough to 10 in log. Do both. Cover with oiled plastic wrap and sit for 1 hour. Below is after the hour.



Poke holes with your finger. Re-oil the plastic wrap and cover. Sit for 1 hour.

Preheat the oven to 200 deg cel. Spray water over the dough and bake for 30 minutes. Mid way thru baking spray water again. When the bread is done, leave it in the oven to cool, with the door ajar.

Our ciabatta is finally done.
Slice the loaf and enjoy your hard work.

Jue
recipe unknown