Ciabatta With Hints of Rosemary / Bread Machine

The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour

• Ready In: 1 hr
• Serves: 20
• Yields: 2 loaves

Ingredients

• Biga

• 7⁄8 cup water
• 1 1⁄2 cups bread flour
• 1⁄2 teaspoon fast-rising active dry yeast

• Dough

• 7⁄8 cup water
• 1⁄4 cup buttermilk
• 2  tablespoons olive oil
• 3  cups bread flour
• 1⁄4 teaspoon fresh rosemary, minced
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon  yeast

Directions

1. Biga:
2. Place the biga ingredients in machine according to your manufactures directions. My machine calls for wet first then top with dry.
3. Set machine for dough cycle, press start and let kneed for 5 minutes. Shut machine off and let rise over night at least 12 hours.
4. Dough:
5. Place the wet ingredients over the biga then top with flour and rosemary. Place salt, sugar and yeast in separate corners.
6. Set machine to basic dough setting press start.
7. When finished remove dough to two bowls covered with an oiled plastic wrap.
8. Place in a draft free warm place and let rise till tripled in size. About 1 hour.
9. Flour 2 cookie sheet pans.
10. Carefully place each dough onto pans. With floured hands shape dough into a rectangle one inch deep. Try not to release any of the air bubbles that were made during the rise.
11. Sprinkle dough with flour and let rise again in a draft free warm place for 30 minutes.
12. Preheat oven to 425 degrees.
13. Bake for 25-30 minutes.
14. Spraying with water during baking gives a crisp crust. Or you can place a couple ice cubes in the oven to release steam which will produce a crisp crust.