Description
A classic Italian ciabatta bread recipe featuring a wet, sticky dough and a slow fermentation process using a biga starter to develop a rich flavor and open crumb. Perfectly golden and crusty on the outside with a chewy interior, ideal for sandwiches or dipping in olive oil.
Ingredients
Scale
For the biga (starter):
- 1 cup all-purpose flour
- ½ cup water (room temperature)
- ⅛ teaspoon active dry yeast
For the dough:
- 2 cups all-purpose flour
- ¾ cup water (lukewarm)
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- All of the prepared biga
- Extra flour for dusting
Instructions
- Make the biga (preferably the night before): In a medium bowl, mix flour, water, and yeast until combined. Cover loosely and let sit at room temperature for 12–18 hours until bubbly and doubled in size.
- Make the dough: In a large bowl, combine the biga, flour, water, yeast, and salt. Mix with a wooden spoon or dough hook until a sticky dough forms. Cover the bowl and let the dough rise in a warm place for 1 hour.
- Stretch and fold: After 1 hour, gently pull one side of the dough up and fold it over, rotating the bowl and repeating 3–4 times. Let rise another 30–45 minutes. Repeat stretch and fold one more time, then let the dough rise until doubled (about 2 hours total).
- Shape the dough: Generously flour your work surface and gently turn out the dough. Divide into 2 equal rectangles with floured hands or a scraper—being careful not to deflate.
- Final rest and preheat oven: Place dough on a parchment-lined baking sheet and let rest uncovered for 30 minutes while the oven preheats to 450°F (230°C).
- Bake: Bake for 20–25 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack before slicing.
Notes
- This dough is very wet and sticky—resist the urge to add more flour.
- A bench scraper and floured hands make shaping easier.
- Great for sandwiches or dipping in olive oil.
