The Pizza Guy's Ciabatta
Author: Pizza Today
Recipe type: dough/breads
Ingredients
- PRE-FERMENT (BIGA)
- 18 ounces of day-old dough
- 7 ounces or 1-1/2 cups high-gluten flour
- 1½ cups warm water
Instructions
- Dredge dough ball in flour and chop dough into quarter-sized pieces.
- Place in a large plastic bucket with the flour and the water.
- Using hands, squeeze mixture through fingers to achieve texture of thick, lumpy soup.
- Cover bowl with plastic wrap and let rest 24 hours in a 0-0 F spot.
- Mixture will bubble and double in size.
The Pizza Guy's Ciabatta
Author: Pizza Today
Recipe type: dough/bread
Ingredients
- CIABATTA DOUGH Biga
- 4 cups (18 ounces) high-gluten flour
- 12 tablespoon yeast
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 1½ to 2 cups water
Instructions
- Add biga to mixer.
- Add flour, oil, salt & water and mix slowly 6-8 minutes, until dough no longer sticks to sides. If sticking add a bit more flour and work gently until releasing from bowl. Dough should be soft and tacky.
- Remove to workbench.
- FIRST FOLD AND PROOF
- With floured hands, fold dough over itself like an envelope, then stretch and fold upon itself 3 more times.
- Transfer to lightly oiled large bowl and let rest 30 minutes.
- Lightly oil the top.
- SECOND PROOF
- Place parchment paper on hard anodized sheet pans.
- Flour or wet hands in cold water and cut and weigh 15-ounce dough balls.
- Dust each with flour and let rest 30 minutes.
- PAN PROOF
- Form each dough ball into oblong loaf by gently stretching to a length equal to the width of sheet pan. If it won't stay stretched, let rest until the gluten relaxes.
- Place only four loaves on each tray.
- Dust loaves with flour and dock with fingers to form dough (as it rests, it will rise again slightly).
- Place panned dough near oven; proof 45 minutes to an hour at 70 to 75 degrees, It will swell noticeably,
- BAKING
- Heat oven to 475 F.
- To create classic crust, mist each loaf with warm water within first 1 to 2 minutes of baking.
- Remove loaves, still on pan, and mist each
