It's about time we actually bake.

Well, after four blogs we finally get to bake!

I do have to say that baking ciabatta is a pain in the ass if your not in the mood to bake, but it was definitely worth it in the end.

So..here we go!

• 1 teaspoon active dry yeast
• 5 tablespoons warm milk
• 1 cup plus 3 tablespoons water, at room temperature (if using a food processor, use cold water)
• 1 tablespoon olive oil
• 2 very full cups biga, rested for 12 hours
• 3 3/4 cups unbleached all-purpose flour, plus more for the work surface
• 1 tablespoon salt
• Cornmeal
• 
  

Stir the yeast into the milk and let sit until creamy, about 10 minutes 

Add water, oil and biga, stir until mixed.

Mix flour and salt, then add to mixture. Stir for 2-3 minutes. Then change to dough hook and knead for 2 minutes on low then 2 minutes on medium speed. Knead briefly on a slightly floured surface until the dough is sticky but also velvety, supple, springy and still moist.

Put dough into an oiled bowl, cover with plastic wrap and let rise for 1 hour and 15 minutes.

Shape into loaves and dimple the loaves with your fingers so it does not rise to much. Cover with a damp towel and let rise for 1 1/2 to 2 hours.

30 minutes before baking, preheat the over to 425 degrees and move loaves to a baking stone dusted with cornmeal. Bake for 20-25 minutes and use a spray bottle to spritz the inside of the oven three times within the first 10 minutes of baking.

And Voilá!

Now, Im going to go eat some ciabatta!

Happy baking!

-Ashley