Instructions
Step 1: Prepare the Biga The biga is a type of pre-ferment that gives ciabatta its deep flavor and chewy texture. To prepare:
In a medium bowl, mix the flour, yeast, and water until combined. Cover the bowl with plastic wrap or a damp towel.
Let the biga ferment at room temperature for 12-16 hours. It should become bubbly and have a slightly sour aroma.
Step 2: Make the Dough
In a large mixing bowl, combine the flour, salt, and yeast.
Add the water, milk, and the prepared biga. Mix until a sticky dough forms.
Transfer the dough to a lightly greased surface and knead briefly. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes.
Place the dough in a lightly oiled bowl, cover, and let it rest for 1 hour.
Step 3: Stretch and Fold
Turn the dough out onto a floured surface. Gently stretch it into a rectangle.
Fold the dough like a letter: fold the top third down and the bottom third up.
Rotate the dough, stretch it out again, and fold. Repeat this process 2-3 times during the next hour of resting time.
Step 4: Shape the Loaves
After the final rest, divide the dough into two equal portions.
Gently shape each portion into a rectangle, being careful not to deflate the air bubbles.
Place the shaped dough on a parchment-lined baking sheet. Cover and let it proof for 30-40 minutes.
Step 5: Bake
Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside to heat.
Transfer the parchment paper with the dough onto the hot surface. Add a pan of water to the oven to create steam, which helps achieve a crispy crust.
Bake for 20-25 minutes or until the loaves are golden brown.
Cool the bread on a wire rack before slicing.
Tips for Success
Don’t rush fermentation: The biga and the dough need ample time to develop flavor and structure.
Handle the dough gently: Overworking the dough can deflate the air bubbles, resulting in a denser loaf.
Use steam for a crusty exterior: If you don’t have a steam tray, spritz the oven walls with water during the first few minutes of baking.
Serving Suggestions
Ciabatta bread is incredibly versatile. Slice it horizontally for sandwiches, toast it lightly for bruschetta, or simply tear off a piece to dip in olive oil and balsamic vinegar. Its robust texture also makes it ideal for soaking up sauces and soups.
