Ingredients

• For the Biga: 175 g - white bread flour
• 200 ml - warm water
• 1/2 tsp - dried yeast
• For the ciabatta dough: 325 g - white bread flour plus extra for dusting
• 200 ml - warm water
• 2 tbsp - olive oil
• 2 tbsp - milk
• 1 tsp - salt
• 1/2 tsp - sugar
• 1/4 tsp - dried yeast

How to Make Ciabatta

• Prepare the Biga for the dough on the previous day you want to make the bread.
• Mix together all the biga ingredients in a clean, large bowl to make it into a dough.
• Cover the bowl with a cling film and leave it to swell for 12 hours.
• The dough after swelling will start to collapse.
• Now add the ciabatta dough ingredients to the Biga and knead it together to make it into a dough.
• Knead the dough using an electric mixer or spatula as it's quite sticky to handle with.
• Transfer the dough to a large clean bowl, cover with a cling film and allow it to rise for an hour.
• The dough should triple in size.
• Do not knock the air out.
• Transfer the dough into the prepared baking sheet in two portions.
• Stretch and pull apart to form a rectangle, sprinkle with more flour on top.
• Leave the tray uncovered for 20 to 25 minutes.
• Meanwhile preheat the oven to 220 degree Celsius.
• Bake the breads in the preheated oven for 25 to 30 minutes or until it sounds hollow.
• Transfer the bread to a wire rack to cool.
• Serve this bread with soup or salad.
• Recipe Courtesy: Taste of Pearl City