Back to the ciabatta, the recipe called for fresh yeast but all I had to hand was sachets of fast action yeast but these still did the job. I made the biga starter dough using a 7g sachet of yeast, 350g plain flour and around 175ml water, kneaded it until smooth and then left it in a very large bowl, covered with clingfilm to rise for 15 hours. The next day, as there was no salt to retard the yeast, the dough rose to fill the bowl and began collapsing back on itself, which is exactly what it was supposed to do . The next stage was to make the dough for the ciabatta loaves, this was made with another 7g sachet of yeast, 400ml lukewarm water, 60ml lukewarm milk, 500g strong white bread flour, 2 tsp salt and 3 tbsp olive oil. The method for making the dough is very different from making a standard loaf. First of all the yeast was mixed with a few spoonfuls of the water and added to the biga starter followed by the rest of the water and then the milk and which was beaten together with a wooden spoon. It looked like a very wet, sloppy mess in the bowl. Next I used my hand to mix the dough whilst gradually pouring in the flour. The aim was to try and achieve a lifting motion as the flour was worked into the dough, I had very messy hands by the time I finished. Finally to the very wet dough I beat in the salt and olive oil then covered and left to rise for 90min - 2 hours until doubled in size. When the dough was ready, I sprinkled 3 baking trays with flour and then used a spoon, to carefully tip a third of the dough onto each tray, trying not to knock any air out of the dough. Then shaped the loaves into rough oblong shapes using well floured hands, this is the bit I found a bit tricky, but the aim was to get 3 loaves around 2.5cm thick. The loaves were sprinkled with flour and then left to rise again for 30 minutes before baking at 220C for 25-30 minutes until golden brown.
This is my entry into Fresh From The Oven hosted by Michelle.