Directions:
- BIGA (Italian Starter):.
- Mix the biga ingredients, in a small bowl until well combinedL.
- Cover the bowl with plastic wrap and allow to rest for up to 15 hours.
- It will expand and become bubbly so leave room in the bowl for it to expand.
- CIABATTA DOUGH:.
- Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine.
- Beat at medium speed (mixer) using the flat.beater (not dough hook), for 5–8 minutes.
- 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.
- Cover the bowl with plastic wrap, and allow the dough to rise for 1–1 1/2 hours; it will get very puffy.
- 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.
- (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).
- Which ever method you use. your dough will be wet and sticky, but don't worry, it's suppose to look like that.
- Transfer the dough to a well-oiled work surface.
- Lightly grease a large cookie sheet, and your hands.
- Using a bench knife or your fingers, divide the dough in half.
- Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet.
- Flatten the log with your fingers till it’s about is about 10 inches long and 4–5 inches wide.
- Repeat with the remaining piece of dough.
- Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour.
- Oil your fingers, and gently poke deep holes all over the dough.
- Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
- At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it.
- Preheat oven to 425 degrees.
- Spray the loaves very heavily with water, and dust them lightly with flour (if desired).
- Bake for 25–30 minutes, or until they're golden brown.
- 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.
- Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
- Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.33 Kcal (1718 kJ) | ||
| Calories from fat | 71.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 932.57mg | 39% | |
| Potassium | 145.86mg | 3% | |
| Total Carbs | 72.44g | 24% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 9.94g | 20% | |
| Iron | 4.8mg | 26% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 223.74 Kcal (937 kJ) | ||
| Calories from fat | 39.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 12% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 508.51mg | 39% | |
| Potassium | 79.53mg | 3% | |
| Total Carbs | 39.5g | 24% | |
| Sugars | 0.46g | 3% | |
| Dietary Fiber | 1.61g | 12% | |
| Protein | 5.42g | 20% | |
| Iron | 2.6mg | 26% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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