This asiago ciabatta was my first attempt at making bread with a "starter" or biga. Although I was slightly intimidated, it turned out great and the asiago gave the bread a sharp cheesy flavour. I actually made mine into smaller panini-style rolls rather than one large loaf. I'll be using these to make meatloaf sandwiches and tuna melts later on this week. The recipe can be found here. I used bread flour (King Arthur flour isn't available here) and baked my little rolls for 22 minutes.
* the biga after 24 hours
* dough after first rise
* cut dough after second rise
* finished product
* close-up
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