To prepare Biga:
In a bowl of a stand mixer fitted with a dough hook stir together 1/4 tsp of the yeast, and the warm water, 1 1/2 cups flour, and 1/4 cup orgaqnic potato let stand 5 minutes, or until creamy. Mix for 3 minutes. Transfer to a bowl, cover, and let rise in a warm place until it has risen and begun to recede but is still bubbly and airy,m 8-12 hours.
To Prepare the final dough:
Combine the 3 1/2 cups flour and 1/2 yd[ yeast in a bowl of a stand mixer fitted with the dough hook. Add the water 1 1/2 cups, Biga, and 2 tsp salt and mix for 3 minutes. Increase the speed to medium and knead until the dough is blended but not too elastic, 3 minutes more. The dough should be wet and slack.
Transfer the dough to a lightly oiled bowl, turn to c oat, cover with plastic wrap or a damp towel, and let rise until nearly doubled in size, about 30 minutes. When you press the dough with a fingertip, the indentation should not fill in again rapidly. Fold the dough over on itself by lifting the edges up and over the center and pressing gentlyh to release the gas. (T he dough should feel like jelly.) Allow the dough to relax in a abowl for another 15 minutes.
Turn the dough out onto a well-floured work surface and dust the top of the dough with additional flour. Using your palms, gently stretch the dough into a 8x9-inch rectangle that is an evern 1 inch thick. Avoid tearing or puncturing the dough with your fingertips. Using a floured bench scraper, cut the dough into two 8x4 1/2 -inch rectangles.
Cover the dough and let rest again for 15-20 minutes. Gently free the dough from the table with a bench scraper, trying not to stretch or tear the dough. Carefullly flip the dough pieces onto a floured, clean, flat weave kitchen towel or pastry cloth. Gently stretch each piece into a 10x4 1/2-inch rectangle. Let the dough rise in a warm place, covered, until the doug springs back slowly to the touch but does not colapse, 30-45-minutes.
Meanwhile, preheat the oven to 425? F. Prepare 2 baking sheets by scattering them with cornmeal. Flour the top of the dough lightly. Carefully flip the dough onto the bakin g sheets. Bake until each ciabatta has a golden brown crust and sounds hollow when thumped on the bottom, 25-30 minutes. Let cool completely on wire racks.
You do not need to use the potato if you do not enjoy the sour taste of old world breads.
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|Serving Size: 1 Loave (1233g)|
|Recipe Makes: 2|
|Calories from Fat: 191 (5%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 36.9mg||1 %|
|Potassium 1618.3mg||43 %|
|Total Carbohydrate 821.2g||242 %|
|Dietary Fiber 32.4g||130 %|
|Sugars, other 788.8g|
|Protein 141.1g||202 %|
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Calories per serving: 4115
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