Ciabatta with Lievito madre and Biga (pre-dough)

Ingredients for 2 servings:

• 100 g flour (durum wheat flour), alternatively wheat flour type 550
• 50 ml water
• 3 tbsp sourdough, special (Lievito madre)
• 500 g flour (durum wheat flour), alternatively you can use 250 g durum wheat flour and 250 g durum wheat semolina fine or 500
• 375 ml water, lukewarm
• 2 g yeast, fresh
• 13 g salt
• 5 g baking malt, diastatic (optional)
• 2 tbsp olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Total time approx. 16 hours

according to an Italian recipe

The exact instructions for the Lievito madre can be found in this thread: http://www.chefkoch.de/forum/2,37,467736/Ciabatta-mit-Lievito-madre-und-Biga.html Making the Biga: Mix 100g durum wheat flour, 50ml water and 3 tbsp Lievito madre with a wooden spoon until you have a smooth dough, similar to bread dough. Leave to stand at room temperature for 12-18 hours Ciabatta dough: Put all the ingredients in the mixing bowl of the food processor and knead persistently on the lowest setting until the dough comes away from the sides of the bowl and forms a ball. I knead the dough in my Lux royal with the mixer on the lowest setting for 2 x 12 minutes. This varies from food processor to food processor, though. Then cover the dough and let it rise in a warm place for about 1 1/2 hours. Then pour the dough out of the bowl onto a well-floured surface and stretch it out slightly with a dough scraper. The dough will be very soft. Then cut off two equal-sized pieces. Loosely fold the dough over each other from right to left and then place them side by side on a perforated tray lined with baking paper and let them rise for another 30-45 minutes. In the meantime, preheat the oven with a baking stone to 250°C. Slide the perforated tray with the ciabattas onto the stone, steam well and bake for 20 minutes at 250°C. Then turn off the oven, open the oven door briefly to allow the steam to escape and bake for a further 20 minutes using the residual heat.