Ciabatta Bread Dough
Ingredients (for 4–6 pieces like in the image)
Biga (starter):
- 1/2 cup (120 ml) water, room temperature
- 1/4 teaspoon active dry yeast
- 3/4 cup (100 g) all-purpose or bread flour
Main Dough:
- All of the prepared biga
- 2 cups (250 g) bread flour (or all-purpose)
- 3/4 cup (180 ml) water, room temperature
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
Instructions
1. Make the Biga (12–16 hours ahead):
- Mix yeast and water, then stir in the flour until well combined.
- Cover with plastic wrap and let ferment at room temperature overnight.
2. Make the Dough:
- In a large bowl or stand mixer, add the biga, flour, water, yeast, and salt.
- Mix until combined; knead for 8–10 minutes by hand or 5 minutes in a mixer until elastic. The dough will be sticky — resist the urge to add more flour.
3. First Rise:
- Place dough in an oiled bowl, cover, and let rise for 1–2 hours or until doubled.
4. Shaping:
- Generously flour a surface. Gently turn the dough out, being careful not to deflate it too much.
- Divide into 4–6 rectangles using a dough cutter. Dust lightly with flour.
- Place on a tray with parchment paper, keeping space between each piece.
5. Second Rise:
- Cover with a floured towel or plastic wrap. Let rise for another 30–45 minutes.
6. Bake:
- Preheat oven to 450°F (230°C). Optionally place a pan of water on the bottom for steam.
- Bake for 18–22 minutes, or until golden brown and hollow sounding when tapped.
