Asiago Ciabatta

One day over the summer I was in a bread baking mood. I searched around and found 2 recipes I wanted to try and couldn't decide which one to use. So...I mashed them together. The result...fab!


Makes 8 rolls

Biga (starter)

• 1 1/2 cups unbleached AP flour
• 1/4 cup whole wheat flour
• 1 cup water
• 1/8 tsp instant yeast

Dough

• all of the starter
• 2 1/2 cups unbleached AP flour
• 1 1/2 teaspoons salt
• 1/2 cup water
• 1/2 teaspoon instant yeast
• 4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

Biga:

1. Mix all biga ingredients in medium size bowl until well blended.
2. Cover bowl, leave at room temp for 12-20 hrs.
3. (Biga will bubble a lot and smell yeasty--this is good!)

Dough:

1. In the bowl of a mixer place all of the starter.
2. Dissolve yeast in warm water and add. Beat on low for 30 seconds.
3. In a bowl, mix flour and salt. Using the paddle attachment, slowly add until blended, about 3 minutes.
4. Switch to dough hook if you have one, and knead on medium for four minutes until dough starts to gain some body. Add in your asiago cheese during this process. It will be soft and slightly sticky, but will mostly clean the sides. When you pour it out of your bowl, it will kind of act like a big blob, but stick together.
5. Generously spray or oil a rectangular or square container.
6. Place in dough, cover with floured cloth or oiled plastic wrap, and let double, approximately 1 to 2 hours
7. Flour a surface. Your dough will have risen in a rectangular shape. Gently remove dough, trying to keep it a rectangle.
8. Gently stretch your dough into a 12 by 8 rectangle, taking care not to deflate it a lot.
9. Line two baking sheets with parchment paper, regardless of whether you are using a baking stone.
10. Using a sharp knife or a dough scraper, cut rectangle into 8 pieces. Don't drag your knife or scraper--just push down and cut.
11. Piece by piece, gently place floured-side up on baking sheets.
12. Cover and let rise in warm room until puffy, about 45 minutes.
13. Meanwhile, preheat your oven to 450F, with baking stones if desired (this makes the bread crusty on the outside.
14. When ready to bake, sprinkle asiago cheese on top of each roll. Move to baking stone on parchment or leave on baking sheets.
15. Bake for 20-24 minutes, until golden brown. Let cool on rack.

Note: This are yummy as the vehicle for meatloaf sandwiches.