📝 About This Recipe
Born in the heart of Lombardy as a rustic response to the French baguette, Ciabatta is beloved for its 'slipper' shape and iconic alveolar structure. This recipe utilizes a long-fermented biga to develop a complex, nutty flavor and a shatteringly crisp crust that yields to a tender, airy interior. It is the quintessential vessel for high-quality olive oil, artisanal cheeses, or your favorite panini fillings.
🥗 Ingredients
The Biga (Pre-ferment)
- 200 grams Bread Flour (high protein content (12-13%) is essential)
- 120 ml Water (filtered and slightly warm, about 70°F)
- 1/8 teaspoon Instant Yeast (just a tiny pinch to spark slow fermentation)
The Main Dough
- 300 grams Bread Flour (extra for dusting your work surface)
- 230 ml Water (room temperature; creates a high-hydration dough)
- 1/2 teaspoon Instant Yeast (added to the final mix)
- 10 grams Fine Sea Salt (enhances flavor and controls yeast activity)
- 1 tablespoon Extra Virgin Olive Oil (for coating the proofing bowl)
- 2 tablespoons Semolina Flour (for dusting the baking stone or tray)
👨🍳 Instructions
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1
Prepare the biga by mixing the 200g flour, 120ml water, and 1/8 tsp yeast in a small bowl until a stiff dough forms. Cover tightly with plastic wrap and let it sit at room temperature for 12 to 24 hours until bubbly and fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the prepared biga with the remaining 230ml water. Mix on low speed for 1-2 minutes to break up the pre-ferment.
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3
Add the 300g bread flour and 1/2 tsp yeast to the bowl. Mix on low speed until a shaggy, wet dough forms and no dry flour remains.
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4
Sprinkle the sea salt over the dough. Increase the mixer speed to medium-high and knead for 8-10 minutes. The dough will be very sticky and wet, but it should eventually start pulling away from the sides of the bowl and climbing the hook.
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5
Perform the 'windowpane test' by stretching a small piece of dough; it should be translucent without tearing. If it tears, knead for another 2 minutes.
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6
Transfer the dough to a large bowl lightly coated with olive oil. Cover with a damp cloth and let rise in a warm, draft-free spot for 45 minutes.
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7
Wet your hands and perform a 'stretch and fold': pull the north side of the dough up and fold it into the center, then repeat for the south, east, and west sides. This builds strength in the wet dough. Cover and rest for another 45 minutes.
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8
Repeat the stretch and fold process one more time. Let the dough rise for a final 45 minutes until it has doubled in size and is full of large air bubbles.
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9
Generously flour your work surface with bread flour. Gently tip the dough out, being careful not to deflate the precious air bubbles.
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10
Dust the top of the dough with more flour. Using a bench scraper, gently divide the dough into two rectangular loaves. Use your fingertips to dimple the surface slightly and tuck the edges under to form the 'slipper' shape.
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11
Place the loaves onto a piece of parchment paper dusted with semolina. Cover with a lightweight cloth and let proof for 30-45 minutes while you preheat your oven to 450°F (230°C) with a baking stone or inverted tray inside.
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12
Place an empty cast-iron skillet on the bottom rack of the oven. Just before sliding the bread in, pour 1 cup of hot water into the skillet to create steam.
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13
Carefully slide the parchment with the loaves onto the hot stone. Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205°F (96°C).
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14
Transfer the loaves to a wire rack. You must wait at least 45 minutes before slicing to allow the internal crumb structure to set, or the bread will be gummy.
💡 Chef's Tips
Avoid the temptation to add more flour; this is a high-hydration dough (80%+), and the stickiness is what creates the large holes. Always use a digital scale for measurements as volume (cups) can be wildly inaccurate for bread baking. If your kitchen is cold, proof the dough inside an oven that is turned off but has the light on. Steam is crucial for the first 10 minutes of baking to allow the bread to expand fully before the crust sets. Store leftovers in a paper bag for 24 hours, or freeze sliced bread in an airtight bag for up to a month.
🍽️ Serving Suggestions
Serve warm with a shallow bowl of extra virgin olive oil, balsamic glaze, and a pinch of flaky sea salt. Slice horizontally and fill with prosciutto di Parma, fresh mozzarella, and arugula for a classic Italian panino. Use thick slices as a base for bruschetta topped with heirloom tomatoes, garlic, and fresh basil. Pair with a robust Italian red wine like a Chianti Classico or a crisp Vermentino. Serve alongside a bowl of Ribollita or tomato basil soup for the ultimate comfort meal.