CIABATTA (Old Shoe) Adapted from a recipe in "Artisan Baking Across America," by Maggie Gleezer, This is a "must have" book for serious bread bakers. ISBN 1-57965-117-8
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Page 2 Morning of the second day- finish the dough 2 cups + 3 Tbsp unbleached all-purpose flour 1 tsp instant yeast 2 3/4 tsp salt Mix the dry ingredients using a paddle in a mixer. 1 1/2 cups water 110'F - 115'F Slowly add the water to the dry ingredients, making a very soupy dough. The 'biga' Pull little pieces from the biga and drop into the dough with the mixer running until all is incorporated. The result should be a very soft dough. Add a little more water if necessary. Fermenting and turning the dough Sprinkle flour in the bottom of a large rising bowl and scrape the dough into it. Cover with plastic wrap secured with a rubber band to make it air tight. At four 20 minute intervals, dust a board with flour and turn out the dough on to it. Dust the dough with flour. Gently flatten dough into a rough 12 inch square. Fold in 1/3 from the right and 1/3 from the left. Fold in 1/3 from the top and 1/3 from the bottom. Flatten again and repeat the folding. Add more flour to the rising bowl, place the now firmer dough ball into it and recover as before. After the fourth folding, let the dough rise undisturbed in the tightly covered bowl for another 1 hr. 20 minutes. Go to Page 3