Ciabatta

● To make the biga, or starter, stir together œ cup warm water and œ teaspoon yeast in a small bowl and let sit 5 to 10 minutes until foamy. Add the all-purpose flour and mix thoroughly to create a small ball of dough. Cover the bowl with plastic wrap and refrigerate at least 12 hours or overnight.

●Remove the biga from the refrigerator and let come to room temperature, about 30 minutes.

● Meanwhile, in a large mixing bowl, pour the remaining Ÿ cup warm water and œ teaspoon yeast in a large mixing bowl. Stir together and let sit 5 to 10 minutes until foamy.

● Add the biga, 1 cup bread flour and the olive oil and mix thoroughly with a large wooden spoon. Add the remaining 1 cup bread flour and the salt and mix again for 3 to 4 minutes. The dough will appear soupy. Cover with a clean towel or oiled plastic wrap and let rise at room temperature 1œ hours.

● Wipe down a clean surface with a damp towel and cover with piece of plastic wrap so it sticks to the wet surface. Dust the plastic wrap with all-purpose flour and scrape the dough onto the floured surface. Use floured hands to divide the dough into 2 halves. Form the dough into 2 10-by-4-inch rectangles.

● Lightly grease a sheet tray with olive oil. Pick up the sides of the plastic wrap and flip the loaves over onto the tray. Sprinkle the dough with more flour, then cover with a clean, floured kitchen towel. Let rise in a warm place 1œ hours.

● Preheat the oven to 425 degrees. Bake the loaves 20 to 25 minutes, until the crust nut brown and the loaves sound hollow when knocked. Let cool on a breadboard or cooling rack.

● Serve with Herbed Butter or Anchovy Garlic Butter. Bread will keep, wrapped in plastic, 3 to 4 days or wrapped in paper, up to 1 week.

This article appears in January 2015.