Ingredients:
For the Biga (Pre-ferment):
- 175 grams warm water
- 1/4 teaspoon instant yeast
- 225 grams all-purpose flour
For the Ciabatta:
- 180 grams warm water
- 250 grams strong all-purpose flour
- 40 grams warm water (additional)
- 5 grams instant yeast
- 10 grams salt
- Biga mixture (pre-ferment)
Instructions:
- Preparing the Biga (Pre-ferment):
- Mix warm water, instant yeast, and all-purpose flour in a high-sided container.
- Let it ferment for 6 to 24 hours.
- Mixing the Dough:
- In a stand mixer, combine 180g water and 250g strong all-purpose flour. Mix on low speed for auto lease, cover, and let stand for 30 minutes.
- Add 40g water, instant yeast, salt, and the prepared Biga. Mix on low for 3 minutes, then high speed for 5 minutes until the dough is elastic and developed.
- Folding and Fermentation:
- Transfer the dough to an oiled bowl and ferment for 30 minutes.
- Perform a strength-building fold on the dough by stretching and folding. Repeat after 30 minutes.
- Laminate the dough by stretching it into a rectangle and folding it over itself. Let it ferment for another 60 minutes.
- Shaping the Ciabatta:
- Flour surfaces well and transfer the dough onto a wet surface. Shape gently into a square slab.
- Cut the dough into two equal rectangles and move them onto parchment paper. Proof for 30 minutes.
- Baking:
- Preheat the oven to 500°F (260°C) with a cast iron pan and baking stone inside. Boil water on the stovetop.
- Transfer the ciabatta onto the baking stone using parchment paper. Add boiling water to the cast iron pan for steam.
- Lower the heat to 480°F (248°C) and bake for 25 minutes until the crust is dark brown.
Tips:
- Handle the dough gently to preserve the gas and rise.
- Keep surfaces well-floured to prevent sticking.
- Use a baking stone and steam for optimal crust development.
- Adjust baking time based on oven temperature and desired crust color.
- Enjoy the ciabatta fresh out of the oven with olive oil and salt for a perfect bite!
