CIABATTA BREAD

INGREDIENTS 1^st 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 2^nd 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.