Biga

All three votes are in and the winning bread is ciabatta.


But before we start we need to make a biga which is our starter. When making ciabatta you have to make a biga before you start; it is a type of pre fermentation primarily used in making Italian breads. It adds complexity to the flavor and  texture of the bread, but also aids in the preservation of the bread by making it less perishable. A biga is usually a dry and thick  dough that varies from 37% to 50% water by total weight or 60% water to 100% flour as a bakers percentage, and is allowed to ferment for 12-16 hours to fully develop its flavor.  After fermenting over night, the biga is added in place or in addition to yeast.

(this is the type of yeast I used.)

Here's the recipe we will be using:

Yield 2 cups

         1/4 tsp active dry yeast

         1/4 cup warm water

         3/4 cup water at room temperature 

         2 cups unbleached flour 

Directions:

Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy.Add rest of water, stir, add flour, one cup at a time and stir.
Mix with wooden spoon for approximately 4 minutes.
Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl.
Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume. The longer it sits, the more character it develops.
If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism.
If the room is cool enough--60-65 deg. F, 24 hours will yield a nice, mellow-flavored biga.

Before:

After:

The dough raised about three times its size over night.



Also, heck out this site, it was really helpful when it came to making the biga, and shows you ways to make other starters: 
http://www.recipetips.com/kitchen-tips/t--1114/leavening-using-a-starter.asp




Happy baking!
-Ashley