Classic Ciabatta Bread

A rustic Italian loaf with a crisp, flour-dusted crust and a very open, airy crumb.

Ingredients (makes 2 loaves)

Biga (preferment – make the night before)

• 150 g bread flour
• 100 g water
• 1 g instant yeast (a tiny pinch)

Dough

• All of the biga
• 350 g bread flour
• 280–300 g water (room temperature)
• 10 g salt
• 3 g instant yeast

Instructions

1. Make the biga (night before)
   Mix the biga ingredients until combined. Cover and leave at room temperature for 12–16 hours until bubbly and ripe.
2. Mix the dough
   In a large bowl, combine the biga, flour, water, salt, and yeast. Mix until no dry flour remains. The dough will be very wet and sticky (this is normal for ciabatta).
   Cover and rest 20–30 minutes.
3. Strengthen the dough
   Perform 3–4 sets of stretch-and-folds every 30 minutes over the next 2 hours. Wet your hands well so the dough doesn’t stick.
   After the final fold, let the dough bulk ferment until it is very puffy and full of bubbles (about 1–2 more hours).
4. Shape
   Generously flour a work surface and your hands. Gently tip the dough out.
   Divide into two equal pieces. Handle the dough as little as possible — just stretch each piece into a rough rectangle/ciabatta shape.
   Place on a well-floured couche or parchment-lined baking sheet. Dust the tops heavily with flour.
5. Final proof
   Cover and let proof for 30–60 minutes until noticeably puffy.
6. Bake
   Preheat the oven to 450°F (230°C) with a baking stone or steel and a steam pan.
   Transfer the loaves to the hot stone (or bake on the parchment). Pour hot water into the steam pan.
   Bake for 20–25 minutes until deep golden brown and the internal temperature reaches 205–210°F (96–99°C).
7. Cool
   Cool completely on a wire rack for at least 1 hour before slicing.

Tips

• High hydration and gentle handling are the keys to the big open holes.
• Don’t be tempted to add extra flour — the dough is supposed to be very wet.
• A long biga develops better flavor and structure.
• Best eaten the same day. Excellent for sandwiches or dipping in olive oil.

Crusty outside, full of irregular holes inside. Enjoy!