CIABATTA BREAD

1. Preparing the Biga:

• Combine flour, water, and yeast in a bowl. Mix until shaggy.
• Cover and let it sit at room temperature for 12-16 hours until bubbly and doubled.

2. Mixing the Dough:

• In a large bowl, combine flour and water. Mix until no dry spots remain.
• Add the biga and mix well.
• Let the mixture rest (autolyse) for 20-30 minutes.
• Add salt and gently fold to incorporate.

3. Bulk Fermentation:

• Cover the bowl and let the dough rise for about 2 hours, folding every 30 minutes.
• The dough should increase in volume by 50% and show bubbles.

4. Shaping the Loaf:

• Transfer the dough to a well-floured surface.
• Divide into two equal portions and gently shape into rectangles.
• Place on a parchment-lined baking sheet.

5. Proofing:

• Cover and let the loaves proof for 1 to 1.5 hours.
• Preheat the oven to 475°F (245°C), with a baking stone and an empty pan for steam.

6. Baking:

• Pour hot water into the empty pan to create steam.
• Transfer loaves to the preheated baking stone.
• Reduce oven temperature to 450°F (230°C) and bake for 25-30 minutes until golden brown.
• Cool on a wire rack for at least an hour before slicing.

Tips for Perfect Ciabatta

• Use high-quality flour.
• Maintain high dough hydration.
• Handle dough gently.
• Ensure proper steam during baking.

Serving and Storing Your Ciabatta

• Serve: Use for sandwiches, bruschetta, or dipping.
• Store: Keep at room temperature in a bread box for up to 3 days. Freeze sliced for longer storage.

Conclusion

Making ciabatta bread at home is a rewarding endeavor. With practice and patience, you can achieve a bakery-quality loaf that’s perfect for a variety of dishes. Enjoy the process and the delicious results!

Happy baking!