Recipe from Little Ms Magnolia. Serve as an appetizer or side salad.
Salt and pepper
10 oz. cherry/grape tomatoes, sliced in half
Coarse sea salt
Baguette slices/dippers: Preheat oven to 400F. Slice a baguette into thin pieces. Spray with olive oil and sprinkle with garlic salt. Bake for 10 minutes or until desired crispiness. Remove from oven and set aside.
Roasted Tomatoes: In a bowl add halved tomatoes and drizzle with olive oil. Sprinkle with salt and pepper. On a baking sheet add the tomatoes and roast in the 400F oven for 20 minutes; then remove from the oven and let cool.
Assembly: On a platter, lay out however much arugula you want. Gently pat the burrata dry, and then break open the burrata into pieces and place on top of the arugula. Then add the cooled roasted tomatoes on top of the burrata; then drizzle with fresh pesto; then drizzle with olive oil, fresh cracked pepper, coarse sea salt, and balsamic glaze.
Biga: Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
Autolyse: Into bowl of a stand mixer fitted with a dough hook, mix your autolyse (water and flour) on low until combined. Cover with towel and let sit for 30 minutes.
Final Mix: For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
Fermenting and Shaping: Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building folds #1 and then hand cup the dough a few times (mimicking an electric mixer kneading motion). Cover again and let sit at room temp for another 30 minutes. After 30 minutes perform strength building folds #2; then cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab. Prepare a piece of parchment that’s larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
Baking: Place baking stone/steel in the middle of the oven and place a cast iron or other pan in the rack below the stone/steel and preheat oven to 500F. Boil water in a saucepan or tea kettle ready for when you place the ciabatta in the oven. Slide ciabatta onto baking stone/steel (with parchment paper) and pour boiling water into cast iron pan in the oven.
Cover loaves with a foil pan (approx. 16”x12”x3”) and bake for 12 min. Remove foil and continue to bake for 13-15 minutes until crust is a deep golden brown. Cool on wire rack.
Poolish: Stir together water, yeast, and flour. Cover and ferment at room temperature for 12-24 hours.
Dough: Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my KitchenAid) and mix for another 6 minutes.
Ferment and Strength Building: Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform strength building fold #1 and then cover and rest for 30 minutes. Do strength building fold #2 and then cover and rest for a final 60 minutes.
Shape: Transfer dough to a floured surface and divide into 4 equal pieces (about 230 g. each). Preshape each piece by placing each piece on your work surface and tuck the sides up to resemble a ball and then roll each piece on your work surface in the palm of your hand until you have a uniform ball. Cover with a towel and rest for 15 minutes.
After 15 minutes, seem side up press the dough down to degass any large air pockets. Then fold the top of the dough down, about an inch at a time, toward you, which seals in the tension. Do this 4 – 5 times until the dough is in a blunt cigar shape, and then use your fingertips and thumbs to roll the dough out into a longer tube shape, about 9-10 inches. You can continue to use your fingertips and thumbs to roll the ends of the dough into a tidy taper.
Move the baguettes to an upside down baking sheet lined with parchment paper and cover with a foil pan (approx. 16”x12”x3”) and let rise at room temp for 45-70 min.
Bake: Preheat oven with baking steel/stone to 465F.
Transfer the baguettes (with parchment paper) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 12 mins. Remove lid and bake for 12-15 more min. until crusty and golden brown. Cool on a wire rack.