Ciabatta And Biga Starter
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Ciabatta And Biga Starter
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Last updated 6/12/2012 1:16:24 AM. Recipe ID 46246. Report a problem with this recipe.
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      Title: Ciabatta and biga starter
 Categories: None
      Yield: 1 Servings
 
      1 ts Yeast
      5 tb Milk; warmed
      1 c  Water; PLUS
      3 tb Water; room temperature
      1 tb Olive oil
      2 c  Biga starter; *NOTE
  3 3/4 c  White flour
      1 tb Salt
           Cornmeal

MMMMM------------------------BIGA STARTER-----------------------------
    1/4 ts Yeast
    1/4 c  Warm milk
    3/4 c  Water; PLUS
      1 tb Water; PLUS
      1 ts Water
  2 1/2 c  Flour
 
  *NOTE (see below), made 12 hrs before
  
  By coincidence, my sister just gave me a recipe for ciabatta, a
  slipper-shaped bread from Lake Como, which she recommended highly.
  It's from an Italian cookbook, the name of which 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 milk; let stand until creamy, about ten min. Add
  water, oil and biga, mix until blended. Mix flour and salt, add to
  the bowl, mix for 2 or 3 min. Knead. Let rise until doubled. Cut
  dough into 4 pieces. Roll each piece into a cylinder, then shape into
  a rectangle, about 10x4 inches. Place on floured baking sheets.
  Dimple with knuckles so they won't rise too much -- dough will look
  heavily pockmarked. Cover with dampened towels, let rise 1 1/2 - 2
  hours, till 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 min., spraying 3 times with water in the first
  10 minutes. Cool on racks.
  
  Biga starter for Ciabatta: Stir yeast into warm water, let stand 10
  min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let
  rise at cool room temp 6-24 hours - -- the starter will triple in
  volume and be wet and sticky. Refrigerate until ready to use. It
  freezes well, needs 3 hours at room temperature to re-activate. Can
  be refrigerated for about a week.
  
  makes about 2 1/3 cups
  
  >From: Nancy Gandhi  




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Recipe ID 46246 (Apr 03, 2005)

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