Ciabatta Using the Direct Method

2 1/4	Tsp.	Yeast - Active Dry or 9/10 small Cake Yeast (15 g.)
1/4	Cup	Water - Warm (60 g)
11/4	Cups + 2 Tbl.	Water (330 g.)
3 3/4	Cups	Flour - unbleached all purpose (500 g)
1/2	Tsp.	Malt (See Note 1)
1 1/2	Tsp.	Salt (7.5 g)

Note 1: If liquid malt is used, dissolve it in the 1 1/4 cups plus 2 tablespoons of water, before it is added to the dissolved yeast. If powdered malt is used, add it with the flour.

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (11/4 cup plus 2 tablespoons) to the dissolved yeast. Add the flour (3 3/4 cups), malt (1/2 teaspoon), and salt (11/2 teaspoons), to this mixture and continue to mix until the dough begins to hold together. Knead the dough to a soft consistency. Continue to knead until the dough is smooth and elastic. The dough will be sticky.

Place the dough in a lightly floured bowl, cover it with a cotton towel, and allow it to rise at room temperature until doubled, about 11/2 hours.

Turn the risen dough onto a flour dusted work surface. Divide it into two portions. Pat each portion into a 4 by 6-inch rectangle and dust each portion with flour. Dust a piece of canvas (untreated, 100% cotton) or a proofing board (lumber core plywood) with flour. Transfer the dough to the floured canvas or proofing board, and cover it with a cotton towel. Allow it to rise at room temperature until more than doubled, about 11/2 -2 hours.

Carefully lift each portion of dough by the ends, gently pulling and stretching them until they are 12-14 inches long, and return them to the floured canvas or proofing board. Cover the dough with a cotton towel and allow it to rise for an additional 30 minutes.

As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.

Turn each portion of dough onto a lightly floured sheet of parchment paper, lengthening it slightly. Let the dough rest for 15 minutes. Slide a baker’s peel beneath the parchment paper. Lower the oven temperature to 425 F. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 5-minute intervals within the first 15 minutes. Allow the dough to bake until it is a deep golden color (approximately 10 more minutes).