Description
This traditional Italian Ciabatta recipe produces a crusty, airy artisan bread using a biga starter. The dough is wet and sticky, requiring gentle handling to preserve its open crumb and chewy texture. Perfect for sandwiches or as a side to soups and salads, this homemade Ciabatta is fragrant with olive oil and boasts a crisp golden crust achieved by baking on a hot stone with steam.
Ingredients
Scale
For the Biga (starter):
- 1 cup all-purpose flour
- 1/2 cup water (room temperature)
- 1/8 teaspoon instant yeast
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 3/4 cup water (lukewarm)
- 1 tablespoon olive oil
Instructions
- Prepare the Biga: In a medium bowl, combine 1 cup flour, 1/2 cup water, and 1/8 teaspoon instant yeast. Mix until a shaggy dough forms. Cover the bowl and leave it at room temperature for 12 to 18 hours, until the biga is bubbly and has doubled in size.
- Make the Dough: In a large bowl, mix the risen biga with 2 cups flour, 3/4 cup lukewarm water, 1/2 teaspoon yeast, salt, and olive oil until a sticky dough forms. Knead by hand using a stretch and fold method every 10 minutes over 45 minutes or knead with a stand mixer fitted with a dough hook on medium speed for 8–10 minutes until elastic and soft.
- First Rise: Cover the dough and let it rise for 1 to 2 hours, until doubled in size.
- Shape and Second Rise: Gently turn the risen dough onto a floured surface to avoid deflating. Divide it in half and shape each piece into a rough rectangle. Place each dough piece on floured parchment or baking cloth, cover with a towel, and let them rise for 45 to 60 minutes.
- Preheat Oven: Heat the oven to 450°F (230°C). Place a baking stone or an inverted baking sheet inside the oven to preheat, and place a pan of water on the bottom rack to create steam.
- Bake: Carefully slide each dough piece on its parchment onto the hot baking surface and bake for 20 to 25 minutes until the loaves are golden brown and crusty.
- Cool: Remove the bread from the oven and cool completely on a wire rack before slicing to ensure the structure sets properly.
Notes
- Ciabatta dough is very wet and sticky; avoid adding extra flour to keep the airy crumb structure.
- Use wet hands or a bench scraper to handle the dough gently during shaping and folding.
- Creating steam in the oven is essential for achieving a crisp, golden crust.
- Allow the bread to cool fully before slicing to maintain the crumb texture.
- Prep Time: 25 minutes (plus 12-18 hours for biga fermentation and 1-2 hours dough rise)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
