< Previous117BIGA, THE ITALIAN PRE-FERMENTMakes 2 loavesCiabatta (the name is Italian for slipper) is traditionally formed in the shape of a ballet slipper—long, wide, and somewhat flat. After it is mixed, we give the dough 3 hours to allow the fermentation process to make those bubbles, and we stretch and fold the dough once to strengthen the gluten. The result is a long loaf with a crisp crust and an open crumb.It is great sliced for panini or cut in half horizontally for a loaf sandwich to feed a crowd. Slices of ciabatta are also great for making crostini or bruschetta. Ciabatta dough is sticky and floppy, so it requires a light touch. Be sure to work it and shape it the least amount possible. It will firm up during baking. You will need a couche or a strong linen towel, floured, for the ciabatta to rest for its final proofing. You will also need cornmeal to sprinkle on the wooden peel so that this loaf will slide off easier. With the biga made the night before, this is a bread you can make in 1 day, with two proofing times for the dough.DOUGH1 cup plus 1 tablespoon and 1 teaspoon (200 g) Biga (page 116)3 cups plus 3 tablespoons and 1 teaspoon (440 g) bread flour, plus more for dusting 2 teaspoons (11 g) salt 1/3 teaspoon (1 g) instant yeast 1 ½ cups plus 1 tablespoon (375 ml) water, 78–82°F (26–28°C)Olive oil, for greasingCornmeal, for dustingMIX THE DOUGH. To mix by hand, place the biga, flour, salt, yeast, and water in a bowl and mix with your hands or a dough scraper until you have a smooth and soft dough. Using a plastic scraper, empty the dough out onto a floured surface. Squeeze the dough through your fingers until the dough is so firm that you can’t squeeze it through your fingers anymore, about 5 minutes. Continue to work the dough by stretching the dough horizontally with your fingers and hands. Then fold each side into the center, one over another, to form a long rectangle about 5 by 15 inches (13 by 38 cm), like a three-panel brochure. Repeat, dusting with a little flour as necessary, until the dough is smooth and elastic, approximately 5 times.CIABATTABaking Artisan Bread_TEXT.indd 1177/2/18 3:39 PM118 BAKING ARTISAN BREAD WITH NATURAL STARTERSTo mix using a stand mixer, place the starter, flour, salt, yeast, and water in the bowl of a stand mixer fitted with a dough hook. Mix for 5 minutes on low speed (the 2 to 3 settings on a KitchenAid). Continue mixing for 5 minutes longer on medium speed (the 4 to 6 settings on a KitchenAid), or until the dough is smooth and elastic.FIRST FERMENTATION. Transfer the dough to a stainless-steel bowl lightly greased with olive oil. Cover with a kitchen towel or plastic wrap and let rest for 3 hours at room temperature, above 72°F (22°C). SHAPE AND FINAL FERMENTATION. Transfer the dough to a floured surface. With the flat of your hand, press the dough into a square. Divide in half with a dough scraper. Using your hands, gently pat and guide each half into a long rectangle about 4 by 12 inches (10 by 30 cm). Be especially careful with this loaf to not fully de-gas and lose air bubbles. Transfer the first rectangle to a floured couche. To keep the dough pieces separated, use your fingers to pinch up a long ridge of the couche along the inner edge of the dough. Transfer the second rectangle to the couche. Cover with a floured kitchen towel and let rest for another 1 1/2 hours at room temperature before baking. Baking Artisan Bread_TEXT.indd 1187/2/18 3:39 PM119BIGA, THE ITALIAN PRE-FERMENTTo prepare the oven for rebar steam baking, place an oven rack on the lowest rung of the oven. Arrange 10 small rebar in a single row along the bottom of a broiler pan; place the broiler pan on the lower oven rack. Arrange the second oven rack just above the broiler pan. Place a baking stone on the second, higher oven rack. After you load the loaf in the oven, pour 1/2 cup (120 ml) room-temperature water into the prepared broiler pan. Be careful of the hot steam. Quickly close the oven door.To prepare the oven for cloche baking, place 1 oven rack on the lower third of the oven. Place a baking stone on the oven rack. Remove the second oven rack. When placing the loaf in the oven, quickly invert a stainless-steel bowl over the loaf, creat-ing a loose seal with the baking stone, and close the oven door. Remove the bowl after 10 minutes of baking to release the steam.BAKE. After preparing the oven for either method of steam, preheat the oven to 450°F (232°C) for 3 hours. Lightly coat a wooden peel with cornmeal. Gently place 1 rectangle on the prepared peel with the bottom side up. Slide the loaf off the oven peel onto the baking stone in the oven. (If using the rebar method, pour water into the broiler pan. If using the cloche method, place a stainless-steel bowl over the loaf immediately after sliding the loaf into the oven and remove the bowl after 10 minutes, as described above.) Total loaf bake time is 30 to 35 minutes, until the loaf has turned a golden brown and sounds hollow when tapped on the bottom of the loaf in the center.COOL ON A COOLING RACK. Repeat the baking process with the second loaf after allowing the oven and baking stone to come back to temperature, about 15 minutes. If the loaf is going to be eaten within 3 days, it is best kept on your countertop, unwrapped. The natural protection of the crusty exterior will preserve the soft interior crumb. For longer storage, wrap the loaf and store in the freezer. When ready to enjoy, thaw at room temperature and reheat in a 400°F (205°C) oven for 3 to 5 minutes.Baking Artisan Bread_TEXT.indd 1197/2/18 3:39 PM69SAN FRANCISCO SOURDOUGHMakes 2 round loaves or boulesThis is an interesting bread, guaranteed to keep people guessing as to what the ingredients are in such a delicious loaf. I suggest you use bottled as opposed to canned artichokes to develop a better flavor.SPONGE½ cup (80 g) San Francisco Sourdough Starter (page 26) ½ cup plus 1 tablespoon and 1 teaspoon (80 g) bread flour (page 21)3 tablespoons (45 ml) water, 78–82°F (26–28°C)DOUGH2 ¾ cups plus 1 teaspoon (380 g) bread flour (page 21), plus more for dusting1 cup (240 ml) water, 78–82°F (26–28°C)2 teaspoons (11 g) salt 1 cup (100 g) grated Parmesan cheese½ cup plus 1 tablespoon (100 g) bottled artichoke hearts, drained, patted dry, and chopped into ½-inch (1 cm) piecesOlive oil, for greasingCornmeal, for dustingPREPARE THE SPONGE. In a large stainless-steel bowl, mix the starter, flour, and water together for about 4 minutes, using your hands until you have a dough mass. If using a stand mixer, mix on low (2 to 3 settings on a KitchenAid) for 4 minutes. It’s important not to overmix the sponge. Cover with plastic wrap and let rise at room temperature until almost doubled in volume, 3 to 5 hours.MIX THE DOUGH. To mix by hand, add the flour, water, and salt to the sponge and mix with your hands or a dough scraper until you have a smooth and soft dough. Pick up the dough and transfer to a floured surface. With both hands, squeeze the dough through your fingers until the dough is so firm that you can’t squeeze it through your fingers anymore, about 5 minutes. Continue to work the dough by stretching the dough horizontally with your fingers and hands. Then fold each side into the center, one over another, to form a long rectangle about 5 by 15 inches (13 by 38 cm), like a three-panel brochure. Turn the dough 90 degrees and repeat stretching the dough horizontally and folding, dusting with a little flour as ARTICHOKE-PARMESAN SOURDOUGH BOULEBaking Artisan Bread_TEXT.indd 697/2/18 3:38 PM70 BAKING ARTISAN BREAD WITH NATURAL STARTERSnecessary, until the dough is smooth and elastic, approximately 5 times.To mix using a stand mixer, transfer the sponge to the bowl of a stand mixer fitted with a dough hook and add the flour, water, and salt. Mix for 5 minutes on low speed (the 2 to 3 settings on a KitchenAid), scrape down the bowl and the dough hook, and then continue mixing for 5 minutes on medium speed (4 to 6 settings on a KitchenAid), or until the dough is smooth and elastic.After the dough has been mixed, place it on a floured surface and pat down by hand, spreading the dough out. Scatter the cheese and artichokes on top of the dough and fold the sides of the dough over, essentially enclosing the cheese and artichokes inside the dough. Then with a metal dough scraper, randomly chop the dough. By hand, bring the dough back together by folding and patting until you have a smooth dough studded with all the cheese and artichokes.FIRST FERMENTATION. Transfer the dough to a stainless-steel bowl lightly greased with olive oil. Cover with a kitchen towel and let rest for 30 minutes at room temperature. PRE-SHAPE AND REST TIME. Transfer the dough to a floured surface. Divide in half with a metal dough scraper. Using your hands, gently pat and guide each half into a round shape about 6 inches (15 cm) in diameter. Cover with a kitchen towel and let rest for another 15 minutes before the final forming. FINAL FORMING. Dust your hands with flour. Use a dough scraper to lift the dough rounds off the floured surface to make sure they’re not sticky. (If they are, gently brush your floured hands over the sticky places.) With your hands, pick up an edge of the dough and pull it to the center of the dough round. Make a quarter turn, fold the next edge to the center, and repeat this flattening, quarter turn, and repeat again. Then flip the dough over so the seams are facing down on the work surface. Cupping your hands, gently round the dough with pressure against the work surface. Repeat with the second dough boule. Each boule should be about 6 inches (15 cm) in diameter. FINAL FERMENTATION. Place the formed boules on a cornmeal-covered surface. Cover each boule with loose plastic wrap or a kitchen towel and let proof for 12 to 16 hours at room temperature, above 72°F (22°C). To prepare the oven for cloche baking, place 1 oven rack on the lower third of the oven. Place a baking stone on the oven rack. Remove the second oven rack. When placing the boule in the oven, quickly invert a stainless-steel bowl over the loaf, creating a loose seal with the baking stone, and close Baking Artisan Bread_TEXT.indd 707/2/18 3:38 PM71SAN FRANCISCO SOURDOUGHthe oven door. Remove the bowl after 10 minutes of baking to release the steam.To prepare the oven for rebar steam baking, place an oven rack on the lowest rung of the oven. Arrange 10 small rebar in a single row along the bottom of a broiler pan; place the broiler pan on the lower oven rack. Arrange the second oven rack just above the broiler pan. Place a baking stone on the second, higher oven rack. After you put the loaf in the oven, pour 1/2 cup (120 ml) room-temperature water into the prepared broiler pan. Be careful of the hot steam. Quickly close the oven door.BAKE. After preparing the oven for either method of steam, preheat the oven to 450°F (232°C) for 3 hours. Lightly coat a wooden peel with cornmeal. Gently place 1 boule on the prepared peel. With a bread lame or razor blade slanted at a 45-degree angle, make 3 horizontal and 3 vertical slashes (like a tic-tac-toe game), 1/8 to ¼ inch (3 to 6 mm) deep, across the top of each boule. Slide the boule off the oven peel onto the baking stone in the oven. (If using the rebar method, pour water into the broiler pan. If using the cloche method, place a stainless-steel bowl over the boule immediately after sliding the boule into the oven and remove the bowl after 10 minutes, as described above.) Total loaf bake time is 30 to 35 minutes, until the boule has turned a golden brown and sounds hollow when tapped on the bottom of the loaf in the center.COOL ON A COOLING RACK. Repeat the baking process with the second loaf after allowing the oven and baking stone to come back to temperature, about 15 minutes. If the loaf is going to be eaten within 3 days, it is best kept on your countertop, unwrapped. The natural protection of the crusty exterior will preserve the soft interior crumb. For longer storage, wrap the loaf and store in the freezer. When ready to enjoy, thaw at room temperature and reheat in a 400°F (205°C) oven for 3 to 5 minutes.Baking Artisan Bread_TEXT.indd 717/2/18 3:38 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >