Asiago Ciabatta Bread

1 ½ cups King Arthur Unbleached All-Purpose Flour

¼ cup pumpernickel, rye or whole wheat flour

1 cup water

1/8 teaspoon instant yeast

Dough

All of the starter

2 ½ cups Flour

½ cup water

1 ½ teaspoons salt

½ teaspoon yeast

4 to 5 ounces Asiago or Parmesan cheese, cut into ¼-inch dice (about 1 cup), plus extra for grating over the top of the bread.

Biga: Mix all of the biga ingredients in a medium sized bowl until well-blended.  Cover the bowl, and leave it at cool room temperature (68 – 70 degrees F) for 12 to 20 hours, until the biga is very bubbly.

Dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 – 4 minutes.  Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky.  Mix in the cheese; don’t worry if some pieces pop out.  Allow the dough to rise in a greased, covered bowl for 1-2 hours, until it’s very puffy.  Note:  you can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

Turn the dough out onto a well-floured surface, and shape it two long loaves, about 12x4 inches each.  Place the loaves floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets.  Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they are very puffy. Sprinkle them with additional grated cheese.

Bake the ciabatta in a preheated 450 degree oven for 22 to 26 minutes, until it’s golden brown.  Remove it from the oven, and cool on a rack.  Yield:  2 loaves.