Ciabatta is a unique Italian bread that has a thin crisp crust and a very light, airy crumb. The fermentation starter (biga) develops memorable sweet and buttery aroma.
Ciabatta is a unique Italian bread that has a thin crisp crust and a very light, airy crumb. The fermentation starter (biga) develops memorable sweet and buttery aroma.
Mix 180 grams (6 oz) of flour, 1/8 of a teaspoon of instant dry yeast, add 100 milliliters (3.4 fl oz) of water. Cover with plastic wrap and leave for 12-16 hours.
Sift 720 grams (25.4 oz) of flour into a mixing bowl, add 20 grams of salt (0.7 oz) and 1 1/4 teaspoons of instant dry yeast.
Mixing on low speed, add 550 milliliters (18.6 fl oz) of water.
As the dough is coming together, add chunks of the biga, and mix for 5 minutes.
Cover with plastic wrap and let rise for one hour. The dough should double in size.
Gently spread the dough on to a floured surface. Take one third of each side and fold it towards the center, brushing away any raw flour.
Return the dough to the bowl seam side down. Cover with plastic wrap and let rise for 2 hours.
Fold the dough again. Folding the dough will increase its strength, even out its temperature and degas it. Divide the dough into 3 parts.
Transfer to a lightly floured baking sheet. Cover with a towel or plastic wrap and let rise for an hour and a half. Bake at 240°C (460°F) for 40 minutes. If your oven has a steam option, pre-steam it, and load with steam for the first few minutes of baking.
Alternately, bring a cup of water to boil and place in a pre-heated pan in the oven. Because it is important to finish the bake in a dry oven, take the pan out as soon as the Ciabatta forms a golden crust. Cool on a rack and serve. Good luck with your baking! Please visit our website for a brioche recipe and other breads!
By Daniella
Author Daniella
Author Daniella
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