Big Ole Bills Ciabatta Bread Recipes

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

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

Steps:

• Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
• Punch dough down with a spatula and fold it over a few times.
• Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
• Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.