Ciabatta is one of those yeast breads that seems so daunting. It has such distinct features- the crunchy crust, the porous interior, the elongated “slipper”-like shape- without the combination of these characteristics, Ciabatta, by all means, would just be any ordinary bread. To create the perfect loaf of Ciabatta you need to have both time and patience. Not to mention the will to follow a multitude of steps. THAT is what makes this yeast bread so daunting. Most people like being able to whip together fresh yeasted rolls two hours before dinner. Having to plan a day ahead and set aside 3 hours of prep work the next day isn’t a generally appealing idea. Haha I’m not quite selling this recipe well am I? My point is that making homemade Ciabatta is something to be proud of. It’s not difficult, but it does requires some dedication and accuracy to achieve an authentic loaf. So if you’re up for the challenge let me quickly run through the process with you-
It all begins 24 hours prior to baking with the BIGA.
Don’t worry! This is the easiest part!
Just mix together 1 cup flour, 1/8 tsp yeast, and 1/2 cup water.
That’s it. Now cover it and let it sit there 8-24 hours.
The next day, simply knead together the biga and remaining ingredients until you get a beautifully smooth and shiny dough like this.
Cover and let that sit for an hour.
Following that rise you redistribute the dough with folding motions, let it rise 30 minutes, then repeat.
This is the same method used in the Focacia recipe by Cooks Illustrated.
After all that rising comes a series of shaping instructions along with one final rise.
THEN you bake : )
And, if all steps are executed properly, you should two gorgeous Ciabatta loaves!
Crunchy, hole-y, and rustic looking.
Not to mention oh so delicious.
Give it a try, you might surprise yourself at what you’re capable of!
- BIGA (made 8-24 hours before starting the bread dough)
- 1 cup unbleached all purpose flour (5 ounces)
- ⅛ tsp instant or rapid rise yeast
- ½ cup water, at room temperature
- DOUGH (started 3-4 hours before serving)
- 2 cups unbleached all purpose flour (10 ounces)
- ½ tsp instant or rapid rise yeast
- 1½ tsp table salt
- ¾ cup water, at room temperature
- ¼ cup milk, at room temperature (see note above)
- FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).
- FOR THE DOUGH: Place biga and dough ingredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on medium-low speed until dough becomes uniform mass that collects on paddle and pulls away from sides of bowl, 4 to 6 minutes. Change to dough hook and knead bread on medium speed until smooth and shiny (dough will be very sticky), about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room temperature until doubled in volume, about 1 hour.
- Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes longer. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 450 degrees at least 30 minutes before baking.
- Cut two 12- by 6-inch pieces of parchment paper and liberally dust with flour. Transfer dough to liberally floured counter, being careful not to deflate completely. Liberally flour top of dough and divide in half. Turn 1 piece of dough so cut side is facing up and dust with flour. With well-floured hands, press dough into rough 12- by 6-inch shape. Fold shorter sides of dough toward center, overlapping them like a business letter to form a 7- by 4-inch loaf. Repeat with second dough piece. Gently transfer each loaf seam-side down to parchment sheets, dust with flour, and cover with plastic wrap. Let loaves sit at room temperature for 30 minutes (surfaces of loaves will develop small bubbles).
- Slide parchment with loaves onto inverted, rimmed baking sheet or pizza peel. Using floured fingertips, evenly poke entire surface of each loaf to form 10- by 6-inch rectangle; spray loaves lightly with water. Carefully slide parchment with loaves onto baking stone using jerking motion. Bake, spraying loaves with water twice more during first 5 minutes of baking time, until crust is deep golden brown and instant-read thermometer inserted into centers of loaves registers 210 degrees, 22 to 27 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 1 hour, before slicing and serving.
Adapted from ”The New Best Recipe” By Cooks Illustrated