📝 About This Recipe
Born in the heart of Northern Italy, Ciabatta is celebrated for its distinctive 'slipper' shape and its remarkably airy, honeycomb-like crumb. This recipe utilizes a long-fermented biga to develop a complex, slightly nutty flavor and a shatteringly crisp, flour-dusted crust. It is the quintessential Mediterranean bread, perfect for soaking up extra virgin olive oil or building the world's best paninis.
🥗 Ingredients
The Biga (Pre-ferment)
- 150 grams Bread Flour (high protein for better structure)
- 90 ml Water (room temperature)
- 1/8 teaspoon Instant Yeast (just a tiny pinch)
The Final Dough
- 350 grams Bread Flour (plus extra for dusting)
- 260 ml Water (lukewarm, approx 80°F/27°C)
- 1/2 teaspoon Instant Yeast
- 10 grams Fine Sea Salt (approx 1.5 teaspoons)
- 1 tablespoon Extra Virgin Olive Oil (for the bowl)
- 2 tablespoons Semolina Flour (for the baking tray)
👨🍳 Instructions
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1
Prepare the biga 12 to 16 hours in advance. Mix the flour, water, and yeast in a small bowl until a stiff dough forms. Cover tightly and let sit at room temperature until bubbly and aromatic.
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2
In the bowl of a stand mixer, combine the lukewarm water and the prepared biga. Break the biga into smaller chunks with your fingers or a spatula to help it dissolve.
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3
Add the bread flour and instant yeast to the bowl. Using the paddle attachment, mix on low speed for 2 minutes until a shaggy, wet dough forms.
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4
Switch to the dough hook. Add the sea salt and increase the speed to medium. Knead for 8-10 minutes. The dough will be very wet and sticky (high hydration), but it should eventually start pulling away from the sides of the bowl while remaining attached at the bottom.
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5
Lightly oil a large rectangular container. Transfer the dough into the container using a wet dough scraper. Cover and let rest for 45 minutes.
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6
Perform the first set of 'stretch and folds'. With wet hands, lift one side of the dough, stretch it upward, and fold it over the center. Repeat for all four sides. This builds strength without degassing the air bubbles. Cover and rest for 45 minutes.
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7
Perform a second set of stretch and folds. You will notice the dough feels smoother and more elastic. Cover and let rise for another 45-60 minutes until doubled in size and full of visible air bubbles.
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8
Generously flour your work surface with a mix of bread flour and semolina. Gently tip the dough out of the container, being careful not to pop the bubbles.
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9
Dust the top of the dough with more flour. Using a bench scraper, gently cut the dough into two long rectangular loaves. Do not shape them into rounds; the 'rustic' look is key.
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10
Transfer the loaves onto a piece of parchment paper, spacing them well apart. Use your fingertips to gently 'dimple' the surface and stretch them into 10-inch rectangles. Cover with a light cloth and proof for 45 minutes.
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11
While proofing, preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet inside. Place an empty cast iron skillet on the bottom rack.
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12
Slide the parchment with the loaves onto the hot stone. Carefully pour one cup of hot water into the empty skillet to create steam. Close the door immediately.
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13
Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205°F (96°C). The bread should feel light and sound hollow when tapped on the bottom.
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14
Transfer to a wire rack and allow to cool completely for at least 1 hour. Cutting too early will make the interior gummy!
💡 Chef's Tips
High hydration is the secret to big holes; don't be tempted to add more flour even if the dough seems too sticky. Always use a scale for measurements (grams) as bread baking is a science of ratios. Steam is crucial for the first 10 minutes of baking to allow the bread to expand and develop a crisp crust. If you don't have a stand mixer, use the 'slap and fold' technique on a counter, but be prepared for a workout! Store leftovers in a paper bag for 2 days, or slice and freeze for up to a month.
🍽️ Serving Suggestions
Serve warm with a shallow bowl of high-quality extra virgin olive oil and aged balsamic vinegar. Slice horizontally to create the perfect base for a Caprese panini with buffalo mozzarella, tomato, and basil. Top toasted slices with smashed avocado, chili flakes, and a squeeze of lemon for a Mediterranean breakfast. Pair with a hearty Ribollita (Tuscan bean soup) to soak up the savory broth. Serve alongside a crisp glass of Pinot Grigio and a platter of Prosciutto di Parma.