Sourdough ciabatta

There is nothing quite as satisfying as baking bread by hand (fortunately, my family loves bread, in particular, my focaccia). You can find my recipe for a very simple focaccia here.

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But today I am going to give you my recipe of sourdough ciabatta.  It’s rather different in taste and also in methodology. I prefer the ciabatta, actually, because it’s chewy with that sourdough taste which I love.  It’s just sooooo good!

But warning, don’t attempt this if you get freaked out by sticky dough….it difficult to wash off!

First, you have to make the biga, the starter.

Ingredients

  • 1/4 teaspoon, dry yeast, but make sure that it is still alive, which means it should get frothy after standing in warm water;
  • 1/4 cup warm water;
  • 3/4 cup water at room temperature;
  • 350g unbleached all-purpose flour.

DIRECTIONS for the biga

Mix the yeast in the warm water and let it stand for about 10-15 minutes. It should get frothy and creamy.

Stir in the flour and the remaining water into the yeast mixture. Use a wooden spoon and stir for about 5 minutes until a sticky dough forms.

Transfer to an oiled bowl, cover with plastic wrap and allow to rise for 24 hours (and more!).

Ingredients

  • 500g biga (what you made above yields that);
  • 1 teaspoon active dry yeast;
  • 5 tablespoons warm milk;
  • 1 cup water at room temperature;
  • 1 tablespoon olive oil
  • 500g unbleached all-purpose flour
  • pinch of salt

 

DIRECTIONS for the ciabatta

Mix the yeast and milk together, and let the mixture stand for about 10-15 minutes.

When it is frothy and creamy, mix it with the biga, oil and water.

Add the flour and the salt.  Knead in the mixing bowl. Note: the dough will be sticky, but DO NOT add more flour. Then knead in a floured surface for a few minutes.

Put in an oiled bowl, cover with a warm towel and let it rise for 1 hour 30 minutes or thereabouts.

Then knead again until the dough is elastic (it’s OK if it is still a bit sticky).

Divide into four, knead again and let it rise for another 1 hour 30 minutes.

Heat the oven to 350degrees.

Pull dough into rectangular shapes (shown below).

 

Bake in a heavy baking try lined with parchment paper.

Bake for about 30 minutes, opening the door after 10 minutes to spray the oven with cold water. Do this a couple of times.

You may wish to add chopped olives, sun-dried tomatoes and/or pesto to make a really delicious Italian bread.

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