🍞 Homemade Ciabatta Bread
Yield:Â 2 medium loaves
Total Time: ~18–24 hours (mostly resting time)
Hands-on Time:Â 30 minutes
âś…Â Ingredients:
Biga (starter – made the night before):
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1 cup (120g) all-purpose or bread flour
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â…› tsp instant yeast
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½ cup (120ml) water (room temp)
Dough:
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All of the prepared biga
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2 cups (240g) all-purpose or bread flour
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1 tsp salt
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½ tsp instant yeast
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Âľ cup (180ml) water (room temp)
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1 tbsp olive oil (optional, for a softer crust)
🧑‍🍳 Instructions:
1. Make the Biga (Day Before):
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Mix flour, yeast, and water in a bowl.
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Cover with plastic wrap and let it ferment at room temperature for 12–18 hours (overnight). It should be bubbly and puffy.
2. Make the Dough:
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In a large bowl, combine flour, salt, and yeast.
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Add in the biga and water. Mix with a wooden spoon or dough scraper until a sticky, shaggy dough forms.
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Mix vigorously for about 8–10 minutes by hand (or use a stand mixer with the paddle attachment on medium speed for 5–6 minutes). The dough should be wet, sticky, and stretchy.
3. First Rise:
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Transfer to a lightly oiled bowl. Cover and let rise for 1.5–2 hours, until doubled in size.
4. Stretch & Fold:
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Flour your hands and the surface. Turn dough out and gently stretch it into a rectangle. Fold like a letter (top to center, bottom to center).
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Let rest 30 minutes. Repeat stretch-and-fold 1–2 more times.
5. Shape:
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Cut dough in half. Handle gently to preserve bubbles.
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Form into rough rectangle “slippers” (ciabatta means “slipper” in Italian).
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Transfer to parchment-lined baking sheet. Dust with flour and let rise, covered, for 45–60 minutes.
6. Bake:
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Preheat oven to 450°F (230°C). Place a pan of hot water on the bottom rack (for steam).
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Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
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Cool on a wire rack.
🌟 Tips:
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Dough should be very wet and sticky — don’t over-flour!
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Use bread flour for a chewier texture and bigger holes.
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Try adding chopped olives or roasted garlic to the dough for flavor variations.