Ciabatta

This recipe will yeild 2 loaves of Ciabatta or 4 individual loaves depending which option you take on step 8.

What you are going to need

Just in case you're not sure what you may need click here. to see items you may need.
  • ▢ White Unbleached All Purpose Flour - 300g
  • ▢ Room temp Water (75°F - 80°F) - 280g
  • ▢ Biga - 50g
  • ▢ Fine Sea Salt or Kosher Salt - 7g
  • ▢ Fast-acting/Instant yeast - 2g
  • ▢ Mixing Bowl
  • ▢ Mixing Spatula
  • ▢ Cast Iron Dutch Oven

Is your Biga ready to use?

The biga will be ready to use a 4 - 6 hours after feeding it. You should see plenty of activity with bubbles forming around the edges or even on top. As long as there is activity it should be good to use.

Baking the Bread

1.) Whisk the Flour, Yeast, and Salt together in a bowl.
2.) In larger mixing bowl add the 50g of Biga to the 280g of water and mix until it's completly desolved in the water.
3.) Add the flour and mix together and STOP just when the dough comes together into a shaggy dough. Overmixing will cause your bread to turn out dense.
Let it rest with for 20 mins with a towel over it.
4.) Dust the edges of the dough and then seprate the dough from the bowl and fold the edges into the center. Cover with a towl and let it rest.
5.) If you have the time, repeat step 4 and gently fold the edges to the center every 30 mins for about 2 - 3 hours. If you don't have the time you can let it sit covered on the counter for about 4 - 6 hours.
6.) The dough will be ready when it has risen about 50% or you can see bubbles about an 1" in diameter, and is very sticky and wobbly.
7.) Turn out the dough on a very well floured surface and fold the dough in half.
I usually do this on a large baking sheet for easier clean up.
8.) Cut the dough in half with a dough scraper and seperate. Dust the tops of each mound with flour, cover, and let it proof for 1 - 2 hours(when you can see it inflated with bubbles).
If your looking for personal sandwich size loaves, cut the dough in half again so you have 4 pieces in total. You can eye ball the sizes or get out scale and get them close to the same size.
During this session I'm cutting into 3 pieces. One large loaf and 2 smaller smaller ones for sandwiches later.
Here is what it should look like after resting.
9.) Preheat the oven to 500°F with the cast iron dutch oven in it.
10.) Once the oven is at temp, pull out the skillet of the dutch oven.
    With floured hands, scoop a dough mounds gently from the bottom and in one delicate motion:
  • Stretch it a little bit
  • Flip it over
  • Place on the skillet, so the well floured side is on top.
10.) Cover with the other half in the dutch oven, and bake for 20 - 25 mins.
11.) Take out and let it cool on wire rack. Repeat the process for the other dough mound.