Ciabatta Bread
This Italian Ciabatta Bread is a great recipe to make! It pairs perfectly with soups, stews, pastas, or use it to make delicious sandwiches…
Ingredients
BIGA/PRE-FERMENTED DOUGH
- 1 cup (130g) bread flour
- 1/2 tsp. active dry yeast
- 1/2 cup lukewarm water (between 105ºF to 110ºF)
CIABATTA BREAD
- 1 tsp. active dry yeast
- 1 cup lukewarm water (between 105ºF-110ºF)
- 1/2 tsp. honey tips & tricks
- 2 1/2 cups (325g) bread flour
- 1 1/2 tsp. ground Himalayan pink salt
- 1 tbsp. Italian seasoning (optional) see Recipe and Footnote
- 1/2 tbsp. olive oil, plus more for hands and bowl tips & tricks
- 2 to 4 tbsp. unbleached all-purpose flour, or as needed for work surface and hands
- 4 cups ice cubes
Directions
BIGA/PRE-FERMENTED DOUGH
- Day 1...In a large bowl, whisk flour and active dry yeast before slowly pouring in water, stirring until combined.
- Cover the bowl with plastic wrap and then a clean dish towel. Let it sit at room temperature for 12 to 24 hours.
CIABATTA BREAD
- Day 2...In the bowl of a stand mixer, add active dry yeast, water and honey. Stir well and let the mixture proof for 10 minutes.
- Meanwhile, in a mixing bowl, combine bread flour salt and Italian seasoning; whisk well.
- Add the biga, dry ingredients and ½ tbsp. olive oil to the bowl of stand mixer.
- Using the dough hook attachment, process on low speed until mixed before increasing to medium speed. Process until shaggy and somewhat lumpy dough forms.
- Cover and let it proof at room temperature for 30 minutes.
- With wet hands or lightly oiled, and the bowl directly in front of you, start at the top (12 o’clock) and slide fingers under the dough, stretch it out and fold it over down to the bottom – the opposite side (6 o’clock).
- Rotate the bowl 90º (a quarter turn), and repeat the same step; stretch it out and fold it over. Do this for a total of 8 folds. Cover and let it rest for another 30 minutes.
- Repeat the 8 stretch-and-fold set for a total of 3 more times, allowing the dough to rest between each set.
- When the 4th stretch-and-fold set is done, pull the dough under to form a ball and place it in a clean bowl, lightly greased with oil; toss the dough to coat.
- Cover the bowl and transfer it to the fridge for at least 8 hours and up to 24 hours.
- Day 3… The next day, remove the dough from the fridge and bring it back to room temperature, about 45 to 60 minutes.
- Generously flour work surface and drop dough onto it. With well-floured hands, gently stretch dough to a 7 x 12-inch rectangle.
- Flour the top and cut the dough lengthwise. Make 2 loaves or cut into smaller pieces to make buns or a mix of each.
- Place parchment paper on a large cutting board and lightly flour the paper.
- Carefully transfer the loaves/buns to the prepared parchment paper, leaving 2-inches apart to expand during baking. Reshape the dough if needed and flour more on top.
- Cover and let it proof for 2 hours.
- An hour later, position oven rack at the very bottom of oven and another rack in the center. Place a flat baking sheet, upside down, or use a flat cookie sheet or baking stone, on the middle rack. Preheat oven to 450ºF.
- Another hour later, when ready to bake, carefully but quickly, slide parchment paper onto upside-down baking sheet.
- Drop in 4 cups ice cubes in a large baking dish or roasting pan - don’t use glass. Place the pan at the bottom rack.
- Bake for 20 to 22 minutes or until light golden brown and the internal temperature reads 200ºF.
- When done, remove from the heat and transfer to a wire rack. Allow to cool for at least 45 minutes, before slicing and serving.
Notes
Footnote: This is optional but if you want to flavor your bread, you can add Italian seasoning, dried oregano leaves or chives.