CIABATTA
2/3 cup Bread flour or All-Purpose flour (3 oz.)
6 Tbsp Water (3 oz.)
1/8 tsp. Active dry Yeast
2 1/2 cups Bread Flour or All-Purpose flour (13 oz.)
1 cup Water (8.5 oz.)
1 1/2 tsp Salt
2 1/4 tsp Instant Yeast (0.25 oz.)
CHEESE GARLIC BREAD
1 loaf Ciabatta Bread
1/2 cup Unsalted Butter, softened
3 cloves garlic, minced
1/8 tsp ground black pepper
1-2 cups mozzarella cheese (or more!)
1 tbsp flat-leaf parsley, chopped
Parmesan (optional)
Directions:
To make the starter, combine the yeast, flour, and water together and mix until smooth. Cover the bowl with plastic and let stand for 12 to 16 hours (overnight) at about room temperature, or 24 hours in the fridge.
The following day, in the bowl of a stand mixer, combine the poolish with the water. Then place all the rest of the ingredients into the bowl. With the dough hook attachment, mix on low speed until the ingredients are incorporated, about 4 or 5 minutes.
Then continue to mix on medium speed until dough reaches a medium level of gluten development. The dough should feel very soft but strong and springy.
Carefully shape the dough into a ball with your hands (dough is very wet). Transfer the dough to an oiled bowl, cover with plastic, and allow to rise until doubled in size, about 45-60 minutes.
Flour a work surface, handling the fermented dough as little as possible, turn it out onto the work surface and pre-shape into 2 rectangles. Transfer to parchment paper, cover with a clean towel, and let proof for 30 minutes.
After 30 minutes, fold the rectangle in and shape into a slight hourglass shape. Let proof for an additional 30 minutes.
Preheat oven to 425°f along with a pizza stone or sheet pan turned upside down. Add 1- 1 1/2 cups water to a shallow pan at the bottom rack of the oven.
Carefully slide the proofed loaves onto the preheated pan, and bake for 25-30 minutes removing the water after 10 minutes.
Remove and let cool, the result should be very crusty bread and sounds hollow.
Garlic bread
Preheat oven to 375°F
In a bowl combine softened butter, pepper, and minced garlic.
Spread the mixture all over 1 loaf of bread sliced lengthwise, sprinkle the tops with mozzarella cheese, parsley, and optionally Parmesan.
Place each half on a large baking sheet and bake for 10 minutes.
Leave the oven door closed and turn the oven to broil. Let broil for 3-4 minutes or until the cheese is bubbly and the top edges of the loaf are golden brown.
Remove from the oven and carefully transfer to a cutting board to slice into nice thick slices. Serve immediately and enjoy!
Transfer the dough to an oiled container
Fold dough at 45 and 90 minutes. Alternately, bulk ferment until double in size.