Ingredients: all-purpose flour, instant yeast, Kosher salt, water, milk · 1465 min cook time · 680kcal · $21.50
Ingredients
15ounces all-purpose flour, 0.75teaspoons instant yeast, 1.5teaspoons Kosher salt, 10.5ounces water, 2ounces milk, 0.5cup pine nuts, 1cup basil leaves, 4tablespoons extra virgin olive oil, 4cloves garlic, 1yolk egg, 8ounces prosciutto, 1ball buffalo mozzarella, 2medium tomatoes, 1handful arugula
Instructions
1. Combine five ounces of all-purpose flour, quarter-teaspoon of instant yeast, and a half-cup of water in a medium bowl. Stir until a pasty-looking paste forms, cover in plastic wrap, and let sit at room temperature for 24 hours to ferment into biga.
2. In the bowl of a stand mixer combine the biga, ten ounces of all-purpose flour, a half-teaspoon of yeast, one and a half-teaspoons of Kosher salt, 6 ounces of lukewarm water, and 2 ounces of lukewarm milk. Mix on low speed for a minute or two until combined.
3. Switch to a dough hook and knead on medium speed for at least 10 minutes until the dough becomes silky, sticky, and smooth.
4. Place the dough into a very well-oiled bowl, cover with plastic wrap, and let rest for one hour until doubled in volume. Fold the dough towards the center eight times, recover, and repeat rising and folding cycles.
5. Turn the sticky dough out onto an extremely well-floured surface, divide into three equal pieces, shape into six by ten inch rectangles, fold like a letter, and place seam-side down on parchment paper.
6. Preheat oven to 450F with a pizza stone. Spritz loaves with water and slide onto the pizza stone to bake for 22 to 30 minutes.
7. Toast half a cup of pine nuts in a dry pan, cool, and place in a food processor with a cup of basil leaves, extra virgin olive oil, and a clove of garlic. Process for about a minute to make pesto.
8. Make the aioli by whisking one egg yolk, three cloves of grated garlic, and Kosher salt while slowly drizzling in olive oil until emulsified and creamy.
9. Slice the freshly baked ciabatta bread, dress with olive oil, pesto aioli, and layer on prosciutto, buffalo mozzarella, tomatoes, and arugula.