Classic Italian Ciabatta Bread

Ingredients

• 175 g Water (warm (about 38°C) for biga)
• 0.5 g Instant Yeast (approximately ¼ teaspoon for biga)
• 225 g All-Purpose Flour (for biga)
• 180 g Water (warm for autolyse)
• 250 g Strong All-Purpose Flour (high‑protein AP flour for final dough)
• 40 g Water (warm, added with yeast and salt)
• 5 g Instant Yeast (for final dough)
• 10 g Salt (fine sea salt)
• 15 ml Olive Oil (extra‑virgin, for greasing bowl)
• 100 g All-Purpose Flour (for dusting work surface and dough)
• 240 ml Water (for steaming (boiling))

Instructions

1. Prepare the Biga (Pre‑Ferment)

   In a high‑sided container combine 175 g warm water, ¼ tsp instant yeast, and 225 g all‑purpose flour. Stir until no dry flour remains. Cover and let ferment at room temperature for 12 hours (6–24 h acceptable).

   Time: PT12H

2. Autolyse the Final Dough

   In the stand‑mixer's bowl add 180 g warm water and 250 g strong all‑purpose flour. Fit the dough hook, set mixer to low, and mix for 30 seconds just until combined. Cover with a tea towel and let rest for 30 minutes.

   Time: PT30M

3. Final Mix – Incorporate Biga, Yeast, Salt, and Extra Water

   Add 40 g warm water, 5 g instant yeast, 10 g salt, and the entire biga to the autolysed dough. Mix on low speed for 3 minutes, then increase to high speed for 5 minutes until the dough becomes shiny and pulls away from the bowl walls.

   Time: PT8M

4. First Bulk Fermentation

   Cover the bowl with a lid or towel and let the dough rest at room temperature for 30 minutes.

   Time: PT30M

5. First Stretch & Fold Series

   With wet hands, pull the dough up, stretch it as far as it will go, then fold it over onto itself. Rotate the bowl 90°, repeat the stretch‑fold. Perform a total of four folds (four 90° rotations). Return the dough to the bowl, cover, and rest 30 minutes.

   Time: PT10M

6. Lamination (Stretch‑Fold Instead of Second Bulk)

   Spray a clean countertop with water. Transfer the dough onto the wet surface using a dough card. With wet hands, stretch the dough into a 12‑14 in × 18‑20 in rectangle. Perform a letter‑style fold: pull one side to the centre, then pull the opposite side over the first. Roll the folded rectangle onto itself 3‑4 times, forming a tight ball. Return the ball to the bowl, cover, and let rest for 60 minutes.

   Time: PT10M

7. Shape and Final Proof

   Generously flour a cutting board, the dough, and the bowl. Turn the dough out onto the board; it should release easily. Flour the top, pat gently into a flat slab, then dust a large sheet of parchment with flour. Using a bench scraper, free the slab from the board and place it on the parchment. Cut the slab into two equal rectangles, then gently lift each rectangle with fingertips and transfer back onto the board. Cover with a towel and proof for 30 minutes.

   Time: PT30M

8. Preheat Oven and Prepare Steam Setup

   Preheat the oven to 500 °F (260 °C). Place a cast‑iron pan on the lower rack, the pizza stone on the middle rack, and a foil‑lined turkey roasting pan on the upper third of the oven. Bring 1 cup (240 ml) water to a boil on the stovetop.

   Time: PT15M

   Temperature: 500°F

9. Bake with Steam

   Slide the parchment‑wrapped loaves onto a pizza peel and transfer to the preheated stone. Immediately pour the boiling water into the pre‑heated cast‑iron pan, then cover the loaves with the foil‑lined turkey pan to trap steam. Reduce oven temperature to 480 °F (248 °C) and bake for 12 minutes. Remove the foil pan, continue baking for an additional 13‑15 minutes until the crust is deep golden‑brown.

   Time: PT25M

   Temperature: 480°F

10. Cool

    Remove the loaves from the stone and place on a wire rack. Cool at least 30 minutes before slicing to allow the crumb to set.

    Time: PT30M

Nutrition Facts

Calories

210

Protein

7 g

Carbohydrates

38 g

Fat

2 g

Fiber

2 g