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Ciabatta

cook:

15 h 0 min

0.0

(1)

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!?

2 big ciabattas

US

original

metric

Picture for Ciabatta

2 big ciabattas

US

original

metric

Ingredients

For the biga

flour

230 gr flour

water

170 ml water

dry yeast

1 gr dry yeast

For the Ciabatta

biga

400 gr biga

flour

230 gr flour

water

180 ml water

salt

10 gr salt

dry yeast

4 gr dry yeast

Directions

Step 1

The night before, mix in a bowl all the Biga ingredients. Cover and let it ferment for about 12 hours.

flour

230 gr flour

water

170 ml water

dry yeast

1 gr dry yeast

Step 2

The following day- in the same bowl of the Biga- add water and mix well.

water

180 ml water

biga

400 gr biga

Step 3

Add the flour, yeast, and salt. Knead in the bowl for about 5 min.

flour

230 gr flour

dry yeast

4 gr dry yeast

salt

10 gr salt

Step 4

Transfer the dough to a greased squared box. Cover and let it proof until doubled in size.

Step 5

Flour generously the dough and the working surface. Using a bench knife to detach the dough from the side of the box.

Step 6

Flip the dough on the working surface and flour the sticky side.

Step 7

Divide the dough to the desire ciabatta size (I divided it in two).

Step 8

Let it rest for an hour. Preheat the oven to 450F or 230C with a metal bowl full of water at the bottom of the oven).

Step 9

Gently!!!!! flip the pieces of ciabatta and place them on a baking tray. Bake for 25-30 min.

Step 10

Let it cool down for 10-15 minutes.

Step 11

YASSS!

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