Master The Art Of Homemade Ciabatta With This Simple Recipe

Ingredients

For the Biga (Starter)

• 1/2 cup (60g) all-purpose flour
• 1/8 tsp instant yeast
• 1/4 cup (60ml) water (at room temperature)

For the Dough

• 2 cups (240g) all-purpose flour
• 1 tsp salt
• 3/4 tsp instant yeast
• 3/4 cup (180ml) water (warm)
• 1/4 cup (60ml) olive oil (optional, for a softer crust)

Instructions

Step 1: Prepare the Biga (Starter)

• In a small bowl, mix the flour, yeast, and water for the biga until combined. Cover with plastic wrap and let it sit at room temperature for at least 12 hours or overnight. This will allow the flavors to develop and give the bread a complex, slightly tangy flavor.

Step 2: Mix the Dough

• In a large mixing bowl, combine the all-purpose flour, salt, and yeast for the dough.
• Add the biga (starter) you prepared earlier and mix until combined.
• Gradually add the warm water, mixing until a sticky dough forms. You can use a wooden spoon, dough whisk, or mixer with a dough hook. If you prefer a softer crust, you can add olive oil to the dough at this stage.
• The dough will be very wet and sticky, which is essential for ciabatta’s airy texture, so avoid adding more flour.

Step 3: First Rise and Stretch & Fold

• Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for about 1 to 1.5 hours, or until it doubles in size.
• After the dough has risen, gently stretch and fold it to develop gluten and structure. With lightly oiled hands, pull the dough from one side and fold it over the center. Rotate the bowl and repeat on all four sides.
• Let the dough rest for another 30 minutes, covered, and then repeat the stretch and fold process one more time. This will create the dough’s airy, open crumb.

Step 4: Second Rise

• After the second set of stretch and folds, cover the bowl again and let the dough rest for an additional 1 hour. The dough should become puffy and bubbly.

Step 5: Shape the Loaves

• Flour a work surface generously and carefully turn the dough out onto it. Avoid deflating it as much as possible.
• Using a bench scraper or your hands, divide the dough in half if you’d like to make two smaller ciabatta loaves.
• Lightly shape each piece into a rough rectangle by folding the dough gently. Place each shaped loaf on a floured or parchment-lined baking sheet.
• Sprinkle the tops with a little flour, cover with a damp towel or plastic wrap, and let rise for 30-45 minutes until puffy.

Step 6: Bake

• Preheat your oven to 450°F (230°C). Place a baking stone or inverted baking sheet in the oven to heat, if you have one, for an even crust.
• When the oven is ready, carefully transfer the dough to the hot baking stone or baking sheet. Alternatively, you can bake it directly on a lined sheet pan.
• Bake for 20-25 minutes or until the ciabatta loaves are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach around 200°F (93°C) if you use a thermometer.
• Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.

Tips

• Handling Wet Dough: Ciabatta dough is sticky, so lightly oil or wet your hands to handle it without adding extra flour, which could affect the airy texture.
• Steam in Oven: For an extra crispy crust, place a tray of water on the oven’s bottom rack during preheating to create steam. Remove it halfway through baking.
• Storage: Ciabatta is best enjoyed fresh, but it can be stored in an airtight container for up to 2 days. Toast to refresh the crust.

Enjoy your homemade ciabatta with olive oil, balsamic vinegar, or as the base for a delicious sandwich.