08/09/12, 10:59 AM
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Join Date: Apr 2010
Posts: 58
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Ciabatta from American's Test Kitchen
Makes 2 loafs.
BIGA
1 cup All-purpose flour ( 5 ounces )
1/8 teaspoon instant or rapid-rise yeast
1/2 cup water, at room temperature
DOUGH:
2 cups all-purpose flour ( 10 ounces )
1/2 teaspoon instant or rapid-rise yast
1 1/2 teaspoons table salt
3/4 cup water, at room temperature
1/4 cup milk, at room temperature
INSTRUCTIONS:
1. For the Biga: Combine flour, yeast and water in med. bowl and stire with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temp. (about 70 degrees) at least 8 hours and up to 24 hours.
2. For the Dough: Place biga and dough in gredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on med-low speed until dough becomes uniform mass that collects on the paddle and pulls away from sides of bowl, 4-6 mins.Change to dough hook and knead bread on med. speed until smooth and shiny (dough will be very sticky) about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room tempuntil doubled in volumn, about 1 hour.
3. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of 8 turns) Cover with plastic and let rise for 30 minutes. Repeat folding, replace plastic wrap and let rise until double in bolume, about 30 minutes longer. Mean while, adjust oven rack to lower middle position, place baking stone on rack and heat to 450 degrees at least 30 minutes before baking.
4. Cut two 12 x 6 inches pieces of parchment paper and liberally dust with flour. Transfer dough and divide in half. urn 1 piece of dough so cut side is facing up and dust with flour. With well floured hands, press dough into rough 12 x 6 inch shape. Fold shorter sides of dough toward center, over lapping them like business letter to form 7 x 4 inch loaf. Repeat with second dough piece. Gently transfer each loaf seam-side down to parchement sheets, dust with flour and cover with plactic wrap. Let loaves sit at room temp. for 30 minutes (surfaces of loaves will develope small bubbles).
5. Slide parchement with loaves onto inverted rimmed baking sheet or pizza peel. Using floured fingertips, evenly poke entire surface of each loaf to form 10 x 6 inch rectangle; spray loaves lightly with water. Carfully slide parchment with loaves onto baking stone using jerking motion. Bake, spraying loaves with water twice more during first 5 minutes of baking time, until crust is dep golden brown and instant read thermometer inserted into centers of loaves registers 210 degrees, 22 to 27 minutes. Transfer to wire rack, discard parchement and cool loaes to room temp., about 1 hour, before slicing and serving.
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