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1
For the biga: mix all the biga ingredients together and beat with a wooden spoon for a minute or two so that no lumps exist.
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2
Cover this starter with clingfilm and leave it to sit at room temperature for 12- 24 hours.
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3
For the dough: build up the fire in the oven until it is about 230C/450F which will take about 60 minutes.
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4
When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
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5
Keep the door shut to keep the heat in the oven.
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6
Mix together the yeast, bread flour, polenta, salt and all the biga.
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7
Stir in the olive oil and water to make a batter.
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8
At this stage the `dough' should be so wet that you think you have made a mistake - this is normal, take a deep breath and go with it.
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9
This dough can be worked in the bowl by hand by pulling it up and letting it fall back.
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10
However, to fully develop the dough will probably take 30 minutes and will give you a very sore shoulder.
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11
Consequently most people prefer to make the dough in a food processor.
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12
Persevere with your chosen method of kneading until the gluten is well formed.
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13
When ready it will clear the sides of the mixing bowl and feel elastic and strong whilst still feeling very slack.
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14
Wet your work surface with a little water.
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15
Turn the dough on to the damp work surface.
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16
Using a dough scraper or spatula take each of the 4 edges of the dough, stretch out lightly then fold over the top of the dough.
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17
Prove under a large bowl still on the work surface for two hours folding and stretching every 30 minutes or so.
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18
The dough will double or even triple its volume.
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19
Now flour the workbench, dough and scraper really well and cut the dough carefully into six equal pieces.
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20
Keeping all the surfaces well-covered with flour, move each piece onto a well floured section of table and stretch lightly into an elongated shape.
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21
Rest for another 10 minutes.
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22
Open the oven door.
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23
Liberally flour the wooden peel and gently transfer the 6 pieces of dough on to the bottom of the oven.
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24
Shut the oven door and bake the bread for barely 20 minutes until risen and golden.
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25
Open the oven door and use your wooden peel to take out the ciabattas and leave them to cook on a wire rack.
