Ciabatta - water

Method

• Place water in processor.
• Sprinkle yeast over.
• Let stand until yeast dissolves, about 8 minutes.
• Add 1 cup flour; process until blended.
• Scrape down sides of work bowl.
• Add 1 cup flour; repeat processing and scraping.
• Add remaining 1 1/3 cups flour.
• Process until small moist clumps form.
• Gather dough into ball (dough will be firm); place in large bowl.
• Cover; chill overnight (biga will soften, resembling thick oatmeal in texture).
• Pull biga into walnut-size pieces; place in a clean large bowl.
• Add water, yeast and 1/2 cup plus 3 tablespoons semolina.
• Using 1 hand, squeeze ingredients together 2 minutes.
• Work dough 4 minutes by scooping sections from sides of bowl and pressing into center, blending into very soft, shaggy mass.
• Using spatula, scrape dough from sides of bowl into center.
• Let dough rest in bowl, uncovered, 10 minutes.
• Sprinkle salt over dough.
• Using 1 hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes.
• Scrape dough from hand and sides of bowl.
• Cover bowl with towel; let dough rest 20 minutes.
• Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl.
• Cover with towel and let dough rest in bowl 20 minutes.
• Preheat oven to 425F.
• Sprinkle work surface with additional semolina.
• Turn dough out onto semolina.
• Using pastry scraper or large knife, cut dough in half; keep halves separated.
• Let stand, uncovered, 20 minutes.
• Sprinkle 2 large baking sheets with additional semolina.
• Transfer each dough half, semolina side up, to 1 sheet.
• Stretch each dough half to 16x4-inch rectangle.
• Press fingertips into dough in several places to dimple surface (characteristic of this bread).
• Bake until golden brown, about 25 minutes.
• Cool.
• (Can be prepared 2 weeks ahead.
• Double-wrap in aluminum foil to freeze.)