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15 hr 0 min
15 hr 0 min
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Ciabatta is my way to share with you another pre-ferment method. In this recipe, we use Biga, which’s a quick fermented dough (compared to sourdough). By combining water, flour and a tiny bit of yeast the night before will result in a much more complex flavor and an extension of the shelf-life of the product. Super easy recipe, you can make it every week for sandwiches. So what are you waiting for!?
Bowl
Scale
Bench knife
Baking tray
Parchment paper
Metal bowl
The night before, mix in a bowl all the Biga ingredients. Cover and let it ferment for about 12 hours.
The following day, in the same bowl of the Biga, add water and mix well.
Add the flour, yeast, and salt. Knead in the bowl for about 5 minutes.
Transfer the dough to a greased squared box. Cover and let it proof until doubled in size.
Flour generously the dough and the working surface. Using a bench knife to detach the dough from the side of the box.
Flip the dough on the working surface and flour the sticky side.
Divide the dough into the desired ciabatta size (I divided it into two).
Let it rest for an hour. Preheat the oven to 450°F or 230°C with a metal bowl full of water at the bottom of the oven.
Gently!!!!! Flip the pieces of ciabatta and place them on a baking tray. Bake for 25-30 minutes.
Let it cool down for 10-15 minutes.
YASSS!
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