Activate your starter at least 4 to 6 hours before using it so that it is at its peak. It's easier to use a stand mixer for this recipe, but it's not necessary.You will knead <---(cute) aluminum turkey roasting pansor something that will serve as a lid to cover the ciabatta during the baking process. A cast iron skillet/lid to put water during the baking process. a pizza stone a pizza peel some kind of weapon Ingredients For the BIGA 175 g warm water 1/4 teaspoon yeast 225g flour (I've used both AP and bread flour and had great results with both, but I would recommend bread flour with at least 11.7% protein). Approx. 35-45 g of your starter. Mix them all very well without dry spots, it will look a little dry. Put a loose lid on it. Let the biga rest at least 6 hours, but I like to shoot for 24-36 hours, so plan accordingly. When your biga has fermented to the point that you are satisfied, it is time to start autolysis. Ingredients 180 g of warm water 250g flour Mix to combine and then place a towel on top and let sit for 30 minutes. After 30 minutesadd 40 g of warm water 5g yeast 10g salt All the biga. Mix on low speed so you don't blow up your kitchen, when it starts to come together turn the speed up to high and hold the mixer down, the centrifugal force will send the mixer to the floor (I learned this the hard way). Mix on high speed for about 5 minutes, you'll know it's ready when the bowl clears itself and the dough will have a nice "sheen". Lubricate a bowl with olive oil and put the dough in the bowl, cover and wait 30 minutes. After 30 minutes, it's time to do some stretching and folding. You grab the dough in the bowl and pull it back, turn it 90 degrees and do it again, etc., until you've made 4 folds (the dough should be silky smooth at this point in the process). Cover and wait another 30 minutes. After 30 more minutes, spray the counter with water to make it slippery and place the dough on the counter. Carefully, using your hands, roll out the dough into a rectangle. Now make a "letter fold" (in thirds) and fold it (from the left side to the middle, from the right side to the middle, pull from top to middle and then the center on top of the bottom making a semblance at the bottom Place the dough (seam side down) in the bowl, cover and wait 1 hour. Now carefully place the dough on a floured surface and gently manipulate it into a rectangle again. Cut in half creating two loaves. Place on floured parchment paper and cover again for 30 minutes. (During this final proofing stage, don't let them rest on the counter, place them on a cutting board; most countertops absorb too much heat from the dough and that affects the final product.) This is a good time to preheat your oven. Heat the oven to 500f/260c. Place a cast iron lid on the bottom of the oven and preheat it with the oven. When the oven is preheated, place the ciabatta on a pizza stone (or an upside-down baking sheet), cover it with a lid (I use aluminum turkey roasting pans), and then pour some ice chips on the iron lid melted and then close the oven. This will create a lot of steam which will help form a good crust. lowest temperatureat 480f/248c. Bake for 12 minutes, then remove the lids and bake another 15 minutes until the crust is golden brown and they sound "hollow" when tapped. Place them on a cooling rack for about 20-30 minutes and then slice them. I like to put a little butter on the bread, then a good drizzle of good extra virgin olive oil and a little kosher salt and a touch of freshly ground black pepper. Absolutely delicious! This is where that weapon comes in, you'll need it to fight other family members so you can eat all the ciabatta yourself. Reference site:문화상품권현금화 :https://ksdl.kr