When I say I love you, you say Ciabatta...

...ciabatta, ciabatta ciabat.

For all my struggles with artisan breads, this recipe has been successful every time I've made it over the last three years.




If you have a sourdough starter in the fridge you can begin with a cup of that and the ingredients for the ciabatta. Otherwise make the biga the first day and hold back a cup of dough.

Italian Winter Biga

• 1/4 teaspoon yeast
• 3/4 cup plus 2 Tablespoons water
• 1 3/4 cup plus 2 Tablespoons bread flour

Add ingredients to the bread machine pan and process on the dough setting for 5 minutes. Then turn off the machine and let the biga sit in the machine overnight, or a minimum of 10 hours. Will keep in the fridge up to two weeks.


Ciabatta

• 2 teaspoons yeast
• 1 1/4 cups water
• 2 teaspoons dry milk (nonfat is best)
• 3 cups bread flour
• 1 teaspoon salt
• 1 cup biga or other starter

Combine all ingredients in the bread machine pan and process on the dough setting. The dough will be more like batter than dough.

Once the cycle has finished, liberally sprinkle work surface with flour and turn out the sticky dough onto it. Flatten & cut into two rectangles, about 4x10 inches each. Cover the bread with a cloth or plastic wrap and let rise about 30 minutes.

Pull and stretch the dough into two 6x12 rectangles, then spread your fingers and mash them into the dough to flatten the bread. Now flip the loaves onto a peel (or parchment) that is coated with flour or cornmeal, rub the surfaces with flour, cover and let rise for another 30 minutes.

While the dough is rising preheat the oven with a stone in place to 425 degrees. When the breads have risen, shovel them onto the hot stone. Spray the inside of the oven with water 3 or 4 times during the first 10 minutes of baking. Bake 25-20 minutes, until golden brown. Cool on a rack.

Recipe from Rustic European Breads From Your Bread Machine.