Breads Yeast: Ciabatta 05 by Recipe Cottage

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	Ciabatta 05

		Ciabatta 1 1/2 teaspoons active dry yeast 1/2 cup warm water 7 cups unbleached bread flour I tablespoon salt 2 3/4 cups cool water 1/4 cup Biga (see below) Olive oil for bowl Medium-grind yellow cornmeal for baker's peel Biga 1/4 tsp dry yeast 1/2 cup warm water 3 11/2 cubs bread flour 1 3/4 cups water Proof the yeast. Sir in all the ingredients; let ferment in refrigerator for at least 24 hrs -- keeps for two weeks. In a small bowl dissolve the yeast in the warm water. Set it aside until it is creamy, about 15 minutes. Measure the flour into a large bowl. Using a sturdy wooden spoon, stir the salt into the flour. Form a well in the center of the flour mixture and add the yeast mixture, the cool water, and the biga to the well. Using the spoon stir together all the ingredients until the dough is too resistant to be stirred. They will come together fairly easily. Now begin kneading the dough in the bowl, keeping one hand clean in order to hold and turn the bowl and using the other hand to work the dough. Vigorously fold the dough from the sides of the bowl toward the center, rotating the bowl as you work. Pick up the dough and slap it back into the bowl several times and keep kneading vigorously. The dough will be slightly sticky, but continue working it until it comes away cleanly from the sides of the bowl. This should take about 5 minutes. Now begin kneading the dough in the bowl, keeping one hand clean in order to hold and turn the bowl and using the other hand to work the dough. Vigorously fold the dough from the sides of the bowl toward the center, rotating the bowl as you work. Pick up the dough and slap it back into the bowl several times and keep kneading vigorously. The dough will be slightly sticky, but continue working it until it comes away cleanly from the sides of the bowl. This should take about 5 minutes. At this point turn the dough out onto a lightly floured work surface. Clean off any dough stuck to your hands and then knead the dough until it is stretchy, smooth and fairly soft. This will take 15 to 20 minutes of kneading, including some 1- to 2-minute rest periods along the way for the dough to relax slightly - and for you to relax, too. Shape the dough into a ball. First rising: Rub a large bowl with olive oil and place the dough in the bowl. Turn the ball so that the surface is coated with oil. Cover the bowl with a towel and let the dough rise at room temperature until doubled, about 1 1/2 hours. Second rising: Rub a baking dish, about 8 inches square, (or a rectangular dish of roughly the same size) with a liberal amount of olive oil. Turn the risen dough out into it. Press the dough evenly into the dish, making certain that it fits the corners snugly; it should reach no more than halfway up the sides. Cover and let rise at room temperature until doubled, about I 1/2 hours. Gently invert the risen dough out onto a well floured work surface. Divide the dough into 2 rectangles. Working with 1 rectangle at a time, gently press out most of the air. Then pull the long cut side farthest from you toward you halfway over the dough so that it rests on top in the middle of the rectangle. Gently transfer the loaves to a well floured surface and cover. Let rise for 45 minutes. Meanwhile, place a baking stone in an oven and preheat to 425 degrees F. Sprinkle some flour onto the top of each loaf and gently turn each loaf over. Do this quickly and confidently and you will avoid leaving finger marks. Now the loaves are upright and each is topped with a flour pattern that will bake into the loaf later. Each loaf should be about 15 inches long, 31/2 inches wide, and 1/4 inch thick. Cover and let rise a final 15 minutes. Mist the preheated oven with a spray bottle and quickly shut the oven door. Dust a baker's peel with cornmeal. Gently transfer the loaves to the peel and mist them. With a rhythmic snap of the wrist, slide the loaves onto the baking stone. Mist the oven again and bake the loaves until they are dark brown on the bottom, golden brown on the top and sides, and have a hollow ring when tapped on the bottom, about I hour. Remove to wire racks to cool completely.