📝 About This Recipe
Born in the heart of Veneto, Italy, Ciabatta is celebrated for its unique 'slipper' shape and its remarkably airy, honeycomb-like interior. This recipe utilizes a long-fermented biga to develop a complex, nutty flavor and a thin, shatteringly crisp crust. Perfect for soaking up olive oil or crafting the world's best panini, this bread is a masterclass in the beauty of high-hydration baking.
🥗 Ingredients
The Biga (Pre-ferment)
- 200 grams Bread Flour (High protein content is essential)
- 120 grams Water (Room temperature, filtered)
- 1/4 teaspoon Instant Yeast
The Final Dough
- 300 grams Bread Flour (Extra for dusting surfaces)
- 250 grams Water (Lukewarm (approx 85°F/30°C))
- 1/2 teaspoon Instant Yeast
- 10 grams Fine Sea Salt
- 1 tablespoon Extra Virgin Olive Oil (Plus extra for greasing the bowl)
- 1/2 teaspoon Malted Barley Flour (Optional, for enhanced browning)
- 2 tablespoons Rice Flour (For dusting the proofing cloth)
👨🍳 Instructions
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1
Prepare the Biga: In a small bowl, mix the 200g bread flour, 120g water, and 1/4 tsp yeast until no dry flour remains. Cover tightly and let it ferment at room temperature for 12 to 24 hours until bubbly and aromatic.
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2
Mix the Main Dough: In the bowl of a stand mixer, combine the lukewarm water and the remaining 1/2 tsp yeast. Add the mature Biga in small chunks to the water to help it dissolve.
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3
Add the 300g bread flour, salt, and olive oil (and malted barley flour if using). Use the paddle attachment on low speed to mix until a shaggy, very wet dough forms.
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4
Switch to the dough hook. Knead on medium-high speed for 10-12 minutes. The dough will be extremely sticky but should eventually start pulling away from the sides of the bowl, exhibiting significant elasticity.
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5
First Rise (Bulk Fermentation): Lightly oil a large rectangular plastic container. Transfer the dough into it. Cover and let rest for 45 minutes.
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6
Perform the first set of 'Stretch and Folds'. Wet your hands, grab one side of the dough, pull it upward, and fold it over itself. Repeat for all four sides. Cover and rest for another 45 minutes.
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7
Perform a second set of Stretch and Folds. You should notice the dough becoming stronger and holding more air bubbles. Let it rise for a final 45 minutes until doubled in size and jiggly.
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8
Prepare the Proofing Station: Generously dust a linen couche or a clean kitchen towel with a mix of bread flour and rice flour. This prevents the high-hydration dough from sticking.
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9
Shaping: Gently tip the dough onto a heavily floured work surface. Do not degas it! Dust the top with flour. Using a bench scraper, cut the dough into two long rectangles. Pull the ends slightly to create the 'slipper' shape.
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10
Final Proof: Carefully transfer the loaves to the floured towel, creating a pleat in the fabric between them for support. Cover with a light cloth and let proof for 45-60 minutes.
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11
Preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet inside. Place an empty cast iron skillet on the bottom rack for steam.
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12
Baking: Carefully flip the proofed loaves onto parchment paper. Slide the parchment onto the hot stone. Pour 1 cup of boiling water into the cast iron skillet to create steam and quickly close the oven door.
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13
Bake for 20-25 minutes, reducing the heat to 450°F after the first 10 minutes. The crust should be a deep golden brown and the internal temperature should reach 205°F (96°C).
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14
Cooling: Transfer the loaves to a wire rack. You should hear the crust 'sing' (crackling sounds) as it cools. Wait at least 1 hour before slicing to allow the interior structure to set.
💡 Chef's Tips
Use a digital scale for precision; hydration levels are critical for the 'open crumb' texture. Wet your hands when handling the dough to prevent sticking without adding too much extra flour. Don't be afraid of the high hydration; the dough should feel like a soft balloon, handle it gently to preserve the air bubbles. Steam is vital for the first 10 minutes of baking to achieve that signature thin, crispy crust. If your oven runs cool, leave the bread in for an extra 5 minutes with the door slightly ajar to 'cure' the crust.
🍽️ Serving Suggestions
Serve warm with a shallow bowl of high-quality extra virgin olive oil and aged balsamic vinegar. Slice horizontally and fill with prosciutto di Parma, fresh mozzarella, and arugula for an authentic Italian panino. Toast thick slices and rub with a raw garlic clove before topping with diced tomatoes and basil for bruschetta. Pair with a crisp, dry Italian white wine like Soave or a light-bodied Valpolicella red. Excellent as a side for a hearty Ribollita or tomato-based seafood stew.