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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature for 12 to 20 hours, until the biga is very bubbly. | 2. For the Dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Do not over add flour, the dough should be very soft. | 3. Mix in the cheese; be aware some of the cheese will fly out. Just pick them up and put them back in the bowl. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. | 4. Turn the dough out onto a well-floured surface and shape it into two long loaves, about 12 x 4 inches each, or 4 loaves, approx 6x4 inches. Place the loaves, floured side up, onto parchment paper lined baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap and allow the loaves to rise for 45 minutes or until they're very puffy. Sprinkle loaves with additional grated cheese. | 5. Bake the ciabatta in a preheated 450 oven for 22 to 26 minutes, until it's golden brown. Remove from the oven and cool on a rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
wheat flour	1/4	cup		102.0	21.590999999999998	3.963	0.75
water	1	cup		0.0	0.0	0.0	0.0
yeast	1/8	teaspoon		1.3875	0.1532	0.1791	0.0068
flour	2 1/2	cups		867.42	189.9081	14.1015	3.3654
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
yeast	1/2	teaspoon		1.3875	0.1532	0.1791	0.0068
pecorino romano cheese	6	ounces	cut	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.