Asiago Ciabatta
two 14 inch loaves
- 1 1/2 cups 117g King Arthur unbleached all-purpose flour
- 1/4 cup 28g pumpernickel flour
- 1 cup 227g room-temperature water
- 1/8 tsp SAF Red Instant Yeast
- 2 1/2 cups 297g King Arthur Unbleached Flour
- 1/2 cup 113g lukewarm water
- 1 Tbs Pizza Dough Flavor
- 1 1/2 tsp salt
- 1/2 tsp SAF Red Instant Yeast
- 1 cup 113g to 142g diced Asiago cheese, diced to 1/4 inch cubes
- Mix all of the biga ingredients in a medium-sized bowl until well blended.
- Cover the bowl and leave it at cool room temperature (68°F to 70°F) for 12 to 20 hours, until the biga is very bubble.
- Mix the biga and the remaining dough ingredients (except the cheese), using a stand mixer set on low speed, for 2 to 4 minutes.
- Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky.
- Add more water or flour a tablespoon at a time, if necessary, then mix in the cheese; don't worry if some pieces pop out.
- Place the dough in a lightly greased bowl, cover, and allow to rise for 1 to 2 hours, until it's very puffy.
- Lightly grease the wells of a Covered Ciabatta Baker, and dust lightly with flour.
- Turn the dough out onto a well-floured surface and gently pat it into a 7 x 14 inch rectangle.
- Cut the dough in half lengthwise to make two 3 1/2 x 14 inch loaves.
- Place the loaves, floured side up, into the prepared wells of the baker.
- Cover the baker with the lid, and allow the loaves to rise for 45 minutes, or until they are very puffy.
- While the bread is rising, preheat the oven to 450°F.
- Sprinkle the loaves with additional grated cheese, cover the baker with the lid again, and bake the ciabatta for 20 minutes.
- Remove the lid from the baker and bake the loaves until they are golden brown, another 5 to 10 minutes.
- Remove the baker from the oven and transfer the loaves to a rack to cool.
To make the biga (starter)
To make the dough
"Asiago Ciabatta". King Arthur Flour. <https://www.kingarthurflour.com/recipes/asiago-ciabatta-recipe>.