This is a 2-day process but well worth the time and trouble. While Ciabatta can be made using a biga, the poolish version described here is my favorite as I believe it proves a much more pliable dough. This is one dough that simply can't be kneaded by hand; it's just too wet and sticky. But it's a wet dough that results in that nice crusty hole-y bread you love. An electric stand mixer (such as KitchenAid--which is my preferred method) or a food processor, will do the trick. During the winter you'll need to use up to the greater amount of water in the range indicated. Conversely, in the dog days of August when your flour's been in a humid kitchen all summer, you'll use the lesser amount.
Recipe Adapted from Peter Reinhart's recipe in "Bread Baker's Apprentice"
POOLISH:
POOLISH:
DOUGH:
Into the bowl of your mixer whisk together the flour, salt and yeast. Add the poolish and 6 tablespoons of the water. Using the dough hook with mixer on low speed, mix until ingredients begin to form a sticky ball, about 3-4 minutes. (You may have to use a spatula to keep scraping the flour from the sides of the bowl down into the mixture to be sure it is fully incorporated.)
Increase speed tio mediuim and mix/knead for 2-3 additional minutes.. The dough should just clear the sides of the bowl and be very soft, wet and sticky, and stick to the bottom of the bowl.
Sprinkle enough flour onto the kneading surface to make a bed about 8 unches square. Using a bowl scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and proceed with the stretch-and-fold method. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap or a proof box.
Let dough rest 30 minutes, then repeat the stretch-and-fold process again. Mist with spray oil, dust with flour and re--cover. Allow dough to ferment on the counter for 1-1/2 to 2 hours. It should swell considerably but not necessariy double in size.
Carefully remove the plastic from the dough and shape the dough, placing the loaves into the troughs of the couche. Mist the dough with spray oil again and dust with more flour. Cover with a proof box or a clean kitchen towel. Proof for 45 to 60 minutes at room temperature ro until the dough has noticeably swelled.
While the loaves are proofing, prepare the oven for hearth baking and preheat to 500 degrees.
Generously dust a peel or the back of a sheet pan with semolina or cornmeal. VERY GENTLY transfer the dough pieces to the peel or pan, using a bench knife or pastry scraper to support. Lift the dough at each end and tug the dough out to lengths of 9-12 inches. If the dough bulges, dimple it down lightly with your fingertips.
Load the loaves into the oven---either directly onto the baking stone or tiles, or else bake the loaves directly on the sheet pan. Use the steam baking method for the first minute of baking, then reduce the oven temperaure to 450 degrees and set timer for 15-20 minutes (depending on your oven and the way it bakes). Check half-way through the baking for uneven browning---if so, rotate the loaves 180 degrees and finish baking.
The bread should register 205 degrees in the center and should be golden in color---the flour streaks will also give it a dusty look.
Transfer the bread to a cooling rack and allow to cool at least 45 minutes before serving.
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Copyright © 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved
If you've never used the steam-baking process, refer to my information in my Bread Box Section. Click here for HEARTH BAKING IN YOUR OVEN
Yields 2 large loaves or 3 small loaves
2 1/2 cups unbleached bread flour (11.25 oz.)
1 1/2 cups water (12 oz.) -- at room temperature
1/4 teaspoon instant yeast
DOUGH:
All of the Poolish (22.75 oz,)
3 cups unbleached bread flour (13.5 oz.)
1 3/4 teaspoons fine sea salt (preferred) -- or table salt
1 1/2 teaspoon instant yeast
6 - 8 tablespoons warm bottled spring water (3-6 oz.) (milk or bittermilk can be substituted)
In a medium bowl, combine all the poolish ingredients and mix well to be sure the flour is fully hydrated. Cover bowl with plastic wrap and set aside for 3-4 hours to ferment, or until the sponge becomes bubbly and foamy. Immediately refrigerate. Poolish will keep for up to 3 days in the refrigerator.
Remove the poolish from the refrigerator at least 1 hour prior to mixing up the dough to take off the chill. Set up a couche on a flat surface.