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CIABATTA BREAD
INGREDIENTS 1st MIX:
1000 GRAMS BREAD FLOUR
500 grams cake flour
20 GRAMS SALT
30 GRAMS DRY YEAST
20GRAMS OLIVE OIL
750 GRAMS ICED WATER
FOR THE 2nd MIX:
200 GRAMS FERMENTED DOUGH (BIGA)
50 GRAMS ICED WATER
PROCEDURE:
l  Make bread dough mixing the flour with all ingredients by adding slowly the water; beat until nice and elastic.
l  Let it rest for a few minutes and then add the fermented dough (biga) and the other water.
l  Let the dough raise inside an oiled large container; place a layer of four over a table; place the dough over this table and divide it in loafs with a lot of flour and place each one over flat baking trays covered with baking mats.
l  Raise a little more and bake at 220 degrees for ten minutes and then decrease the temperature to 200.

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