Ciabatta garlic bread

Directions

• Make the biga overnight:
• combine 1/2 cup water, 1 1/2 cups flour and yeast in a bowl and mix. Leave at room temperature 12 hours or overnight.
• Next day add the water to the biga, then add flour salt and remaining yeast.
• Place in a bread mixer or a kitchen aide with the dough hook and knead about 5 minutes. If the dough is too sticky try to add just a little nit of flour, not too much.
• Remove from mixer and knead by hand a couple of minutes to pull the dough together.
• Transfer the dough to an oiled bowl and let rest until doubles in size, about an hour.
• When the dough is ready remove and place on a floured counter without deflating it much.
• cut the dough in half and stretch into two loaves about 4″X10″.
  
  
• Transfer loaves onto a baking sheet spacing them6″ apart or place them on two smaller pans.
• Let the loaves rise, covered, for about 2 hours.
• When the loaves are ready spray them (or the inside of the oven) with water and bake at a preheated 500F over for 25-30 minutes or until golden and cooked through.
• When ready, removed the loaves from the oven and let cool.
• To make the garlic bread cut one or two of the loaves in half horizontally.
  
• Mash 1 cup softened butter with cloves from 1 fermented garlic either by hand or in a food processor together with a teaspoon of salt. Mixing b=y hand yields a darker, textured butter. Mixing in a food processor yields a smoother texture and lighter colour.
  
• Spoon the butter onto a small sheet of plastic wrap and twist the ends so it rolls into a log.
• Refrigerate until needed (or freeze).
• To make the garlic bread spread the fermented garlic butter on each of the breads. If you wish, sprinkle with grated parmesan
• Place on a baking sheet and broil until butter is melted and bread is crisp.
• Remove from oven, garnish with cilantro or parsley, cut into slices and serve.