Ingredients:
For the biga (starter):
• 1 cup (120g) all-purpose flour
• 1/4 tsp active dry yeast
• 1/2 cup (120ml) water (room temperature)
For the dough:
• 3 1/4 cups (400g) all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups (360ml) water (lukewarm)
• All of the biga (prepared earlier)
Instructions:
1. Make the Biga (Starter):
• Mix the flour, yeast, and water in a bowl until combined. The dough will be stiff and shaggy.
• Cover the bowl with plastic wrap or a damp cloth and let it sit at room temperature for 12-16 hours. It should become bubbly and slightly fermented.
2. Prepare the Dough:
• In a large mixing bowl, combine the flour, salt, and yeast for the dough.
• Add the biga and water, mixing until you have a sticky dough.
• Turn the dough out onto a well-floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough will be quite wet and sticky, which is typical for ciabatta. You can use a stand mixer with a dough hook for this step if preferred.
3. First Rise:
• Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.
• Let the dough rise for 1-2 hours, or until it has doubled in size.
4. Shape the Ciabatta:
• Preheat your oven to 450°F (230°C) and place a baking stone or baking sheet inside.
• Once the dough has risen, gently turn it out onto a well-floured surface. Divide the dough into two equal portions.
• Without deflating it too much, gently shape each portion into a rustic, rectangular loaf. Avoid using too much flour or handling the dough too roughly to preserve the air bubbles.
5. Second Rise:
• Place the shaped dough onto a well-floured cloth or parchment paper. Let it rise for 30-45 minutes until puffed and slightly increased in size.
6. Bake the Ciabatta:
• Once the dough has risen, carefully transfer the loaves to the preheated baking stone or baking sheet.
• For extra crust, you can add steam to the oven by placing a small pan of water on the bottom rack during baking.
• Bake for 25-30 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom.
7. Cool:
• Allow the ciabatta to cool on a wire rack for at least 30 minutes before slicing.
Enjoy your homemade ciabatta with olive oil, vinegar, or as the base for a delicious sandwich!