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BIGA (Italian Starter):
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Mix the biga ingredients, in a small bowl until well combinedL.
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Cover the bowl with plastic wrap and allow to rest for up to 15 hours.
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It will expand and become bubbly so leave room in the bowl for it to expand.
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CIABATTA DOUGH:
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Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine.
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Beat at medium speed (mixer) using the flat.beater (not dough hook), for 5-8 minutes.
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The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. The dough will be very wet.
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Cover the bowl with plastic wrap, and allow the dough to rise for 1-1 1/2 hours; it will get very puffy.
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Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
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(Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed. Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape. Allow the dough to rest an additional 30 minutes after the dough cycle ends).
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Which ever method you use. your dough will be wet and sticky, but don't worry, it's suppose to look like that.
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Transfer the dough to a well-oiled work surface.
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Lightly grease a large cookie sheet, and your hands.
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Using a bench knife or your fingers, divide the dough in half.
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Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet.
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Flatten the log with your fingers till it's about is about 10 inches long and 4-5 inches wide.
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Repeat with the remaining piece of dough.
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Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour.
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Oil your fingers, and gently poke deep holes all over the dough.
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Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
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At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it.
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Preheat oven to 425 degrees.
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Spray the loaves very heavily with water, and dust them lightly with flour (if desired).
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Bake for 25-30 minutes, or until they're golden brown.
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Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches.
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Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
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Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.
