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Classic Italian Ciabatta Bread
A rustic Italian ciabatta with a thin, brittle crust and an open, satiny crumb. Made using a biga pre‑ferment, high‑hydration dough, and a steam‑baked technique for professional‑level results at home.
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Cost Breakdown
Critical Success Points
- • Biga fermentation (12 h)
- • Lamination stretch‑fold technique
- • Steam‑baked initial 12 minutes
Safety Warnings
- • Handle the hot cast‑iron pan and boiling water with oven mitts; steam can cause burns.
- • Do not touch the oven door glass immediately after opening; it will be extremely hot.
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