Ciabatta

INGREDIENTS
BIGA – STARTER
1/4 Teaspoon Active dry yeast
1/2 Cup Water at room temperature
1 1/2 Cups All purpose flour – 00 Type flour works well
Mix in a bowl and let it rest for 12 hours / overnight – Cover with a cling film

DOUGH
1 Teaspoon Instant yeast
1 1/2 teaspoon Salt
3/4 Cup + 3 Tablespoons Water
1 Tablespoon Olive Oil
2 Cups All purpose flour

METHOD
Using your fingers, take the Pre-ferment/Biga out of the bowl in small bite size pieces and place them in the mixing bowl. Add the yeast, salt, water, olive oil and flour and beat slowly with a flat paddle for about 3 minutes. Everything should be well incorporated, making sure there are no lumps.
Replace the paddle with a dough hook and increase the speed to medium and knead for 10 minutes.
The dough will be very sticky and slack. Transfer the dough to a lightly oiled bowl, cover it with cling film and let it rise for 2-3 hours, gently deflating it every hour.
Transfer the dough on a lightly oiled counter, cut in half and shape the dough into a rough log.
Transfer the dough to a baking sheet covered with parchment paper –
Shape the dough into a 10 X 4 inch. (10 X 25 cm oval).
Using the tip of your fingers, indent the surface of the dough vigorously and thoroughly. Let the dough rise once again for 2-3 hours.

Preheat your oven at 200 Celsius – Spritz water into the oven to create a little mist. This will help the bread to rise.
Bake the loaves for a total of about 25 minutes.
The inside of the bread should measure 210 F 98 Celsius.
Bake until golden brown – Turn of the oven and let the bread cool off, inside the oven, with the door slightly open.
Dust the loaves generously with flour.