Ingredients
For the Biga (preferment – prepare the night before)
1 cup (130g) bread flour (spooned & leveled)
⅛ tsp active dry or instant yeast
½ cup (120g) water (room temperature)
For the Final Dough
¾ cup (100g) bread flour
⅓ cup (80g) water (room temperature)
¾ tsp salt
¼ tsp active dry or instant yeast
All of the biga from above
Extra flour for dusting
Instructions
1. Make the Biga (Night Before)
1. In a bowl, mix 1 cup flour, ⅛ tsp yeast, and ½ cup water until no dry flour remains.
2. Cover with plastic wrap or a damp towel.
3. Let sit at room temperature for 12–16 hours. It should be bubbly and slightly domed.
2. Make the Dough (Next Day)
1. In a large bowl, combine:
All of the biga
¾ cup flour
⅓ cup water
¾ tsp salt
¼ tsp yeast
2. Mix with a spatula or hand until a sticky, shaggy dough forms.
3. Cover and let rest for 30 minutes.
3. Stretch & Fold (Strengthen the Dough)
Over the next 90 minutes, do 3 sets of stretch & folds, spaced 30 minutes apart:
Wet your hands, gently stretch one side of the dough and fold it over.
Turn the bowl, repeat on all four sides.
Cover and let rest.
The dough will become more elastic and bubbly.
4. Shape the Ciabatta
1. Generously flour a work surface.
2. Turn the dough out gently—don’t deflate it.
3. Dust the top with flour and shape it into a rough rectangle.
4. Let it rest 30 minutes uncovered.
5. Final Proof
1. Carefully transfer the dough to a parchment-lined baking tray.
2. Let it rise uncovered for 45–60 minutes until puffy but still holds its shape.
6. Bake
1. Preheat oven to 450°F (230°C). Place a baking stone or an upside-down baking tray inside to heat, and a pan for steam.
2. Slide the parchment with the dough onto the hot stone/tray.
3. Add a cup of hot water to the steam pan (optional, for crust).
4. Bake for 20–25 minutes, until golden and hollow-sounding when tapped.
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