Ciabatta

BIGA STARTER PROCEDURE

• 1
  Dissolve the yeast in 30 ml of lukewarm water.
• 2
  Pour the flour into the stand mixer bowl and start mixing with the dough hook at medium speed. Gradually add the yeast mixture and 170 ml of lukewarm water. Mix in the stand mixer for 5 minutes until the dough is smooth and elastic.
• 3
  Grease a bowl with oil and place the dough in it. Cover the bowl with plastic wrap and let the dough mature in a warm place for 12–15 hours.

DOUGH PROCEDURE

• 1
  In a bowl, mix the yeast with 30 ml of lukewarm water until creamy, then stir in 370 ml of lukewarm water. Combine with the biga starter.
• 2
  Pour the milk into the stand mixer bowl, add the yeast mixture, and gradually mix in the flour. Mix the dough at higher speed in the stand mixer for 10 minutes. Then add salt and olive oil and mix for another 1 minute.
• 3
  Brush the dough with oil, cover with a clean cloth, and let it mature in a warm place for 1–1.5 hours until it doubles in volume.
• 4
  Flour the work surface and very carefully turn out the matured dough onto it, so it doesn't deflate.
• 5
  With floured hands, carefully shape the dough into a rectangular sheet 2.5 cm high and divide it with a knife or pastry wheel into 6 equal rectangular pieces.
• 6
  Preheat the oven to 220 °C.
• 7
  Transfer all pieces to a baking sheet lined with parchment paper, dust with flour, and let them rise in a warm place for 30 minutes.
• 8
  As quickly as possible, spray the oven walls with water using a spray bottle until steam begins to form. Immediately place the baking sheet with the pastries into the oven and close the oven as quickly as possible.
• 9
  Bake for 30 minutes until golden brown, then let the finished pastries cool on a wire rack.