Homemade Ciabatta Bread
, About 14 h + overnight biga (8–24 h)
Makes 8 rolls or 2 flat loaves
Rustic, open-crumbed Italian bread from an overnight biga and gentle stretch-and-folds, baked with steam for a crisp crust.
| prepPlace rack at very bottom and another in center; put a baking sheet on the center rack | ||||||||
| prepPreheat oven to 450°F / 232°C (heat about 1 hr before baking) | ||||||||
| 130 g bread flour, spooned & leveled (for the biga) | Mix biga, rest 8–24 hrs | Add biga, flour & salt; mix | Rest 30 min | Stretch & fold 4×, rest 30 min each | Chill 1–24 hrs | Flour, shape & cut dough | Proof 1 hr, then bake 450°F / 232°C, 20–25 min | Cool 45 min before slicing |
| 1/8 teaspoon active-dry or instant yeast (for the biga) | ||||||||
| 120 ml room-temperature water, about 70°F / 21°C (for the biga) | ||||||||
| 3 g active-dry or instant yeast (for the dough) | Whisk yeast into warm water, 5–10 min | |||||||
| 240 ml warm water, about 100–110°F / 38–43°C | ||||||||
| 325 g bread flour, spooned & leveled, plus more as needed (for the dough) | ||||||||
| 8 g table salt | ||||||||
| olive oil, as needed for coating hands and spatula | ||||||||
| flour, for dusting the counter, dough and parchment | ||||||||
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