Parmesan Ciabatta

Biga (Starter):
1 1/2 c. all-purpose flour
1/4 c. whole wheat, pumpernickel, or rye flour
1 c. warm water
1/8 tsp. instant yeast

Dough:
All of the starter
2 1/2 c. all-purpose flour
1/2 c. warm water
1 1/2 tsp. salt
1/2 tsp. instant yeast
4 to 5 oz. Parmesan (or other) cheese, cut into 1/4-inch dice, plus extra for grating over the top

To make biga, combine all ingredients in a medium-sized bowl and mix until well-blended. Cover bowl, and leave it at cool room temperature (68 to 70°F) for 12 to 20 hours, until biga is very bubbly.

To make dough, mix biga and remaining dough ingredients except cheese in the bowl of an electric mixer fitted with paddle attachment. Mix on low speed just until a dough begins to form. Switch to dough hook and continue kneading on low speed for 6 to 8 minutes, until dough is soft and slightly sticky. Add additional water or flour as necessary, 1 tbsp. at a time. Mix in cheese; don’t worry if some pieces pop out. Transfer to a lightly greased bowl and allow dough to rise for 1 to 2 hours, until very puffy.

Turn dough out onto a well-floured surface and shape it into two long loaves, about 12 x 4 inches each. Place loaves onto a parchment-lined baking sheet. Cover loaves with well-greased plastic wrap and allow to rise for 45 minutes or until very puffy. Sprinkle with additional grated cheese.

Bake in an oven preheated to 450°F for 22 to 26 minutes, until tops of loaves are golden brown. Remove from oven and allow to cool on a wire rack.