Step-by-Step Ciabatta Recipe
Step 1: Prepare the Biga (Pre-Ferment)
• In a bowl, mix the bread flour, water, and yeast until combined.• Cover with plastic wrap and let it ferment at room temperature for 12 to 24 hours. This enhances flavor and develops the dough’s characteristic texture.
Step 2: Mix the Dough
• In a large bowl, combine the prepared biga with the flour, water, and yeast.• Stir until the mixture is shaggy and sticky.• Add salt and olive oil, then knead lightly until incorporated.
Step 3: Knead and Develop Gluten
• Using a stand mixer with a dough hook, knead the dough for about 10 minutes until it becomes smooth and elastic.• If kneading by hand, use a stretch-and-fold technique, gently stretching and folding the dough every 10 minutes for about an hour.
Step 4: First Rise
• Transfer the dough to a well-oiled bowl, cover it, and let it rise at room temperature for 90 minutes to 2 hours until doubled in size.• Every 30 minutes, perform a stretch-and-fold to build structure.
Step 5: Shape the Ciabatta
• Lightly flour a work surface and gently turn out the dough.• Divide it into two equal portions without deflating too much.• Shape each portion into a rectangle and let them rest for another 45 minutes.
Step 6: Bake the Bread
• Preheat the oven to 475°F (245°C) and place a baking stone or sheet inside.• Transfer the loaves onto parchment paper and slide them onto the hot baking surface.• Bake for 20-25 minutes until golden brown with a crispy crust.• Let the loaves cool completely before slicing.
Enjoying Ciabatta
Ciabatta is perfect for sandwiches, bruschetta, or simply dipped in olive oil and balsamic vinegar. Its airy interior absorbs flavors beautifully, making it a versatile and delicious addition to any meal.
With its delightful texture and rich history, ciabatta is a rewarding bread to make at home.
Try this recipe and savor the taste of authentic Italian baking \ (•◡•) / —!
