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Ingredients
- 1 tsp yeast
- 5 Tbsp. lowfat milk warmed
- 1 c. water PLUS
- 3 Tbsp. water room temperature
- 1 Tbsp. extra virgin olive oil
- 2 c. Biga starter *NOTE
- 3 3/4 c. white flour
- 1 Tbsp. salt cornmeal
- 1/4 tsp yeast
- 1/4 c. hot lowfat milk
- 3/4 c. water PLUS
- 1 tsp water PLUS
- 1 tsp water
- 2 1/2 c. flour
Directions
- *NOTE (see below), made 12 hours before
- By coincidence, my sister just gave me a recipe for ciabatta, a slipper-shaped bread from Lake Como, that she recommended highly. It's from an Italian cookbook, the name of that I didn't copy down. I made it last week, and it was very good, but it takes a long time to make!:
- Stir yeast into lowfat milk; let stand till creamy, about ten minutes. Add in water, oil and biga, mix till blended. Mix flour and salt, add in to the bowl, mix for 2 or possibly 3 minutes. Knead. Let rise till doubled. Cut dough into 4 pcs. Roll each piece into a cylinder, then shape into a rectangle, about 10x4 inches.
- Place on floured baking sheets. Dimple with knuckles so they will not rise too much - dough will look heavily pockmarked. Cover with dampened towels, let rise 1 1/2 - 2 hrs, until puffy but not doubled - the loaves will look flat, but will rise in the oven. Heat oven to 425 F, sprinkle loaves with cornmeal. Bake 20-25 minutes., spraying 3 times with water in the first 10 min. Cold on racks.
- Biga starter for Ciabatta:Stir yeast into hot water, let stand 10 minutes. Stir in remaining water and flour. Mix for 3 or possibly 4 min. Let rise at cold room temp 6-24 hrs - the starter will triple in volume and be wet and sticky. Chill till ready to use. It freezes well, needs 3 hrs at room temperature to re-activate. Can be refrigerated for about a week.
- makes about 2 1/3 c.
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