Ingredients:

• For the Biga: 175 g – white bread flour
• 200 ml – warm water
• 1/2 tsp – dried Yeast
• For the ciabatta dough: 325 g – white bread flour plus extra for dusting
• 200 ml – warm water
• 2 tbsp – Olive oil
• 2 tbsp – Milk
• 1 tsp – salt
• 1/2 tsp – Sugar
• 1/4 tsp – dried Yeast

Method:

1. Prepare the Biga for the dough on the previous day you want to make the bread.
2. Mix together all the biga ingredients in a clean, large bowl to make it into a dough.
3. Cover the bowl with a cling film and leave it to swell for 12 hours.
4. The dough after swelling will start to collapse.
5. Now add the ciabatta dough ingredients to the Biga and knead it together to make it into a dough.
6. Knead the dough using an electric mixer or spatula as it’s quite sticky to handle with.
7. Transfer the dough to a large clean bowl, cover with a cling film and allow it to rise for an hour.
8. The dough should triple in size.
9. Do not knock the air out.
10. Transfer the dough into the prepared baking sheet in two portions.
11. Stretch and pull apart to form a rectangle, sprinkle with more flour on top.
12. Leave the tray uncovered for 20 to 25 minutes.
13. Meanwhile preheat the oven to 220 degree Celsius.
14. Bake the breads in the preheated oven for 25 to 30 minutes or until it sounds hollow.
15. Transfer the bread to a wire rack to cool.
16. Serve this bread with soup or salad.
17. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz