Ciabatta Bread

Description: Ciabatta is italian for "slipper" This bread gets its name from the shape of the loaf. It is a chewy bread that is great for dipping in soups or olive oil and balsamic vinegar. The dough is too wet to knead by hand, you must use a mixer. This version is made with a sourdough starter. Yield: Three 10-inch loafs.

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Biga (Sponge)

Qty	Unit	Ingredient
1	c.	Sourdough Starter
1/2	c.	Water (warm)
2 1/4	c.	Flour

Directions:

1. Combine all ingredients and mix well
2. Knead in mixer for 3 to 5 minutes
3. Place biga in a greased bowl and allow to rise and fall (10 to 15 hours)

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Bread

Qty	Unit	Ingredient
1		Biga (see above)
1 2/3	c.	Water (warm)
1/4	c.	Milk (lukewarm)
20	oz.	Flour
3	Tbsp.	Extra Virgin Olive Oil
2	tsp.	Kosher Salt

Directions:

1. Place biga and warm water in mixer bowl and mix with paddle
2. Add milk and mix well
3. Add flour gradually and mix until you need to put in the dough hook
4. Continue adding flour with dough hook until all the flour is mixed in
5. Knead with the dough hook for 5 to 7 minutes, scraping down the dough as needed
6. Add olive oil and knead for one minute
7. Add salt and knead for one minute
8. Allow the dough to rise until it has doubled (1 to 2 hours)
9. Carefully spoon the dough out onto baking sheets into three loaves, try to avoid deflating the dough as much as possible
10. Allow loaves to proof for 30 to 40 minutes
11. Spray or brush with water
12. Bake at 425 F. for 25 to 30 minutes (light brown crust, internal temperature 190 F.)