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