Description
A light, open crumb and crisp crust, this ciabatta recipe features a biga for added flavor and a easy handling method for delicious bread.
Ingredients
Scale
- 1 cup (130g) bread flour, spooned & leveled
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup (120ml) room-temperature water (about 70°F / 21°C)
- 1 teaspoon (3g) active-dry or instant yeast
- 1 cup (240ml) warm water (about 100–110°F / 38°–43°C)
- 2 and 1/2 cups (325g) bread flour, spooned & leveled, plus more as needed
- 1 and 1/2 teaspoons (8g) table salt
- Olive oil, as needed for coating hands and spatula
Instructions
- Make the biga: In a large mixing bowl, whisk together the 1 cup bread flour and 1/8 teaspoon yeast. Add 1/2 cup room-temperature water and mix until combined. Cover and let rest at room temperature for 8–24 hours.
- Mix the dough: In a separate bowl, whisk together 1 teaspoon yeast and 1 cup warm water. Cover and let sit 5–10 minutes. Add the biga, 2 and 1/2 cups bread flour, and 1 and 1/2 teaspoons salt. Mix until uniform; the dough will be sticky.
- Rest: Cover the bowl and let the dough rest for 30 minutes at room temperature.
- Stretch and Fold Series: Lift the dough at the 12 o’clock spot and fold it down to the 6 o’clock side. Turn the bowl 90 degrees and repeat, completing a total of 8 folds. Cover and rest 30 minutes.
- Repeat the folding method 3 more times, resting for 30 minutes between each. After the 4th fold, chill the dough in the fridge for 1 hour to up to 24 hours.
- Shape the dough: Flour your counter generously. Gently scrape the dough onto the floured surface, shape into a rectangle, and cut into 8 pieces or 2 loaves.
- Transfer to parchment: Place shaped dough on floured parchment and let rest covered for 1 hour.
- Preheat the oven: Preheat oven to 450°F (232°C) for 1 hour.
- Bake with steam: Scatter several cups of ice cubes in a pan. Uncover the rolls, quickly slide onto the preheated baking sheet, and place pan with ice cubes on the bottom of the oven.
- Bake for 20-25 minutes until golden brown and has a hollow sound when tapped.
- Cool: Let the bread cool for at least 45 minutes before slicing.
Notes
Store leftovers loosely covered at room temperature for up to 5 days.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 0g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg