Ciabatta, meaning “slipper” in Italian, is a rustic, chewy bread with an open crumb and a crusty exterior, perfect for sandwiches or dipping in olive oil. This Italian classic is made using a preferment called biga, which enhances its flavor and gives the bread its unique texture.
Ingredients
For the Biga (Preferment):
- Bread or all-purpose flour
- Water
- A pinch of instant or active dry yeast
For the Dough:
- The prepared biga
- Additional bread or all-purpose flour
- Lukewarm water
- Instant or active dry yeast
- Salt
- Optional: cornmeal or semolina for dusting
Instructions
- Prepare the Biga: Combine flour, water, and yeast in a bowl. Cover and let it ferment at room temperature for 8-16 hours.
- Make the Dough: Add the biga, additional flour, water, salt, and yeast to a bowl. Mix until a wet, sticky dough forms. Use a stand mixer if available, but knead gently by hand if not.
- Stretch and Fold: Allow the dough to rest and perform several rounds of “stretch and fold” to build structure, with 30-minute intervals between each set.
- Shape the Loaves: Transfer the dough onto a floured surface, shape it into rectangles, and let it rise covered for about an hour.
- Bake: Preheat the oven to a high temperature (450°F/230°C) with a pan of water to create steam, which helps develop a crusty exterior. Bake until golden brown, rotating if necessary for even browning.
Conclusion
Making ciabatta bread requires patience and a gentle hand, but the results are rewarding: airy, flavorful loaves with a delightful chew. Perfect as a base for sandwiches or enjoyed with soups and stews, homemade ciabatta brings the taste of Italy right to your kitchen
