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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. BIGA (Italian Starter): | 2. Mix the biga ingredients, in a small bowl until well combinedL. | 3. Cover the bowl with plastic wrap and allow to rest for up to 15 hours. | 4. It will expand and become bubbly so leave room in the bowl for it to expand. | 5. CIABATTA DOUGH: | 6. Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine. | 7. Beat at medium speed (mixer) using the flat.beater (not dough hook), for 5–8 minutes. | 8. The dough will never completely clear the sides of the bowl, though it’ll begin to acquire some shape. The dough will be very wet. | 9. Cover the bowl with plastic wrap, and allow the dough to rise for 1–1 1/2 hours; it will get very puffy. | 10. Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape. | 11. (Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed. Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape. Allow the dough to rest an additional 30 minutes after the dough cycle ends). | 12. Which ever method you use. your dough will be wet and sticky, but don't worry, it's suppose to look like that. | 13. Transfer the dough to a well-oiled work surface. | 14. Lightly grease a large cookie sheet, and your hands. | 15. Using a bench knife or your fingers, divide the dough in half. | 16. Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet. | 17. Flatten the log with your fingers till it’s about is about 10 inches long and 4–5 inches wide. | 18. Repeat with the remaining piece of dough. | 19. Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour. | 20. Oil your fingers, and gently poke deep holes all over the dough. | 21. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour. | 22. At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it. | 23. Preheat oven to 425 degrees. | 24. Spray the loaves very heavily with water, and dust them lightly with flour (if desired). | 25. Bake for 25–30 minutes, or until they're golden brown. | 26. Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches. | 27. Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust. | 28. Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
yeast	1/4	teaspoon		2.775	0.3063	0.3582	0.0135
yeast	1	teaspoon		2.775	0.3063	0.3582	0.0135
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
nonfat milk powder	1	tablespoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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