BIG OLE BILL'S CIABATTA BREAD

Big Ole Bill's Ciabatta Bread image

This has become my go to favorite bread. It goes great with stews and soups, or any other dish. It has dough resting time, but it is well worth it.

Provided by Bill Heleine

Time 55m

Number Of Ingredients 10

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Ingredients

FOR BIGA STARTER
2 c bread flour sifted
1 tsp dry yeast. instant and regular both work.
1 c water (between 110 and 115 degrees)
FOR THE DOUGH
5-6 c bread flour sifted
1 1/2 tsp salt
2 c water (110-115 degrees)
FOR GREASING
1 Tbsp olive oil

Steps:

1. First we make the biga. In a medium bowl mix water and yeast if using regular yeast. Wait 10 minutes or so until yeast has creamy texture. If using instant yeast just mix yeast and water straight into flour in the next step.
2. Mix flour and water and yeast mixture into bowl to form sticky and loose dough.
3. Cover with plastic wrap and let rise at room temperature for 3 or 4 hours.
4. Once the biga rests it will be bubbly. Pour two more cups of warm water into it a little at a time. Scrape along the edge of the bowl with a spatula.
5. Pour mixture into a standing mixer bowl with an oiled dough hook. Mix on low for 1-2 minutes, and continue to mix while slowly adding flour. Add salt with last cup of flour. Mix on medium for 10 minutes. Then mix on high for 10 more minutes. Dough should pull away from sides of the mixing bowl.
6. Transfer to dough to a bowl greased with olive oil. Cover with plastic wrap and let rise for 40-50 minutes.
7. Dip a spatula in warm water. Fold dough from outside to center. Do this 7-10 times. Using hands raise dough out of bowl and until it starts to fold over and put back in bowl. Turn bowl 90 degrees and do this again. Cover again and let rise for another 40 to 50 minutes. Repeat spatula folds and lifting folds again.
8. Generously sprinkle work surface with flour, and let dough slide onto it by flipping bowl upside down. Sprinkle the top of the dough with flour, and gently form dough to a rectangle. Cut dough into 3 elongated loaves. I use a bench scraper to do this.
9. Generously sprinkle 3 kitchen hand towels with flour. Transfer one loaf to center of each towel and cover by folding towel ends over each one.
10. Preheat oven to 450 degrees while bread is resting in towel. Line a baking pan with parchment paper and sprinkle paper with flour. Flip each loaf gently from towels onto parchment paper.
11. Spray the oven with warm water right before you place it in oven to create steam.
12. Bake for 450 degrees for 10 minutes without ever opening the oven. Leave bread in oven and reduce heat to 400 degrees and then bake for another 10 minutes. Cool on a wire rack for 15 minutes.
13. Note... In my oven when I bake 2 loaves at a time, I bake for a total of 30 minutes. 1 loaf a total of 20 minutes