Ciabatta Bread

4.67 from 3 reviews

This Ciabatta Bread Recipe produces an artisan loaf with a crisp crust and light, chewy crumb full of big jagged holes. This is the perfect loaf for making panini, or just tear off a hunk and dip it in olive oil. This recipe makes 1 loaf. The exact number of servings will vary based on how the loaf is sliced.

Prep Time: 30

Bake Time: 15

Rising Time: 8

Total Time: 8 45

12 servings

Ingredients
US Customary - Metric

Biga

2 oz warm water
¼ teaspoon dry yeast
3 ¾ oz unbleached bread flour

Dough

7 oz warm water
2 teaspoons dry yeast
Biga from day 1
6 ¼ oz unbleached bread flour
1 teaspoon table salt

Instructions

Biga

In a small bowl, combine 2 oz warm water with ¼ teaspoon dry yeast. Stir in 3 ¾ oz unbleached bread flour, a little at a time, until you can no longer mix by hand. Turn the biga out onto a lightly floured surface and knead in the remaining flour. Return the dough to the bowl, cover it with plastic wrap and set it aside for at least 12 hours and up to 24 hours.

Dough

Combine 7 oz warm water and 2 teaspoons dry yeast in a mixer bowl. With the paddle attachment and the mixer running, add chunks of the Biga from day 1 to the water and mix to break down the biga dough. The mixture will look very raggedy. It will come together during the kneading process. (It is possible to mix this dough by hand but with such a wet dough you'll have to use a wooden spoon to vigorously stir the dough since it's too wet to knead.)
With the mixer running on low, add 6 ¼ oz unbleached bread flour and 1 teaspoon table salt. Continue mixing on low until the dough comes together. It will be quite soft and sticky. Increase the speed to medium high and mix for 5 minutes. The dough should gather on the hook and clear the sides of the bowl.
Scrape the dough into a lightly oiled bowl. Cover and set aside in a warm place to double in volume, about 1½ - 2 hours.
Have a half sheet of parchment paper or a silicone baking mat ready to receive the loaf after it's shaped.
Carefully turn the risen dough out onto a generously floured surface. Sprinkle the top of the dough with flour. Use well-floured hands to form the dough into a 10" x 4" rectangle. Carefully transfer the dough to the parchment sheet and use your hands to push the sides of the dough to reform the rectangle. Lightly sprinkle the loaf with flour and cover the dough. Let it rise for about 1-1½ hours. The dough is ready when the loaf looks very puffy and is almost doubled in size.
Preheat the oven to 450 °F. Place a baking stone or steel in the oven if you're using one. Put a small pan at the bottom of the oven to preheat.
When the dough is ready slide the parchment paper with the dough onto a baking sheet or, if you're using a baking stone or steel slide the loaf onto the back of the baking sheet. Slide the pan with the loaf into the oven or slide the paper with the loaf onto the baking stone. Pour a ½ cup of hot water into the pan at the bottom of the oven. Immediately close the oven to trap the steam. Bake about 15 minutes until puffed and golden brown.
Transfer the loaf to a cooling rack and cool to room temperature.