Ciabatta

Rustic Italian bread with a light, airy crumb and crispy crust, made with a biga for complex flavour.

Ingredients

Biga (prepare 6-24 hours ahead)

• 175g warm water (30°C)
• 1/4 tsp instant yeast
• 225g all-purpose flour (11.7% protein)

Autolyse

• 180g warm water (30°C)
• 250g all-purpose flour (11.7% protein)

Final Mix

• 40g warm water (30°C)
• 5g instant yeast
• 10g salt
• All of the biga from above

Method

1. Make biga: Add water, yeast, and flour into a high-sided container and mix until no dry clumps remain. Cover and ferment at room temperature for 6-24 hours.
2. Make autolyse: In bowl of stand mixer fitted with dough hook, mix water and flour on low until combined. Cover with towel and let sit for 30 minutes.
3. Final mix: Add warm water, yeast, salt, and all the biga to the autolyse. Mix on low for 3 minutes, then increase to high and mix for 5 more minutes. Dough should clear the bowl and become shiny.
4. Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 minutes.
5. Perform a strength-building fold. Cover and let sit at room temperature for another 30 minutes.
6. Laminate the dough. Transfer back to bowl seam side down, cover, and ferment at room temperature for 1 hour. Dough should be gassy and alive.
7. Liberally flour work surface and dough. Use dough card to release dough from bowl and transfer to work surface. Gently pat into a square slab.
8. Prepare a piece of parchment larger than the dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temperature for 30 minutes.
9. Preheat oven to 260°C with baking steel or stone on middle rack and a cast iron pan on bottom rack.
10. Boil water for steam.
11. Slide ciabatta onto baking steel and pour boiling water into cast iron pan. Cover loaves with a turkey pan or large roasting pan, decrease heat to 248°C, and bake for 12 minutes.
12. Remove cover and continue to bake for 13-15 minutes until crust is deep golden brown.
13. Cool on wire rack before slicing.

Nutrition (whole recipe, approximate)

Notes

The biga (pre-ferment) develops complex flavours and improves the texture of the bread.

Ciabatta dough is intentionally very wet and sticky. Use plenty of flour when shaping.

A baking steel or stone helps achieve the characteristic crispy crust.

Source: Brian Lagerstrom

Tags: #bread #italian