Ciabatta
In order to make Ciabatta, you need to make a spongey biga. Here are the ingredients and tools you will need:
- 1/2 cup all-purpose Flour
- 1/8 tsp Rapid Rise Yeast
- 1/4 cup room temp water
- Sturdy spoon
- small glass bowl
- Measuring Cups and spoons
- plastic wrap
To make the biga, you will combine the flour, instant/rapid rise yeast, and water and mix until you get a uniform mixture. You will then cover the bowl with plastic rap and let it sit for at least 8 hours to allow the yeast to ferment and create the flavoring for the bread.
After 8 hours, it’s time to make the Ciabatta bread.
The bubbles are represent the air pockets that can be found when gluten is formed. The ingredients for the dough are as follows:
- 1/4 teaspoon rapid rise or instant yeast
- 1 and 1/2 tablespoons milk (room temperature)
- 1/3 cup room-temp water
- 1/2 tablespoon olive oil
- 1 cup all-purpose flour
- 1 teaspoon salt
Follow these Steps:
- Place the sponge and the dough ingredients (flour, salt, yeast, water and milk) in the bowl of a stand mixer with the paddle attachment. Once the dough starts to pull away from the sides, switch to the hook attachment and let it mix for about 10 minutes until the dough is shiny and sticky.
- Do the windowpane test. Cover the dough for an hour to allow it to rise at room temperature.
- After the one hour is complete, fold the dough over itself while rotating the bowl 90 degrees, for a total for up to 8 folds. Let it stand for 30 minutes.
- 30 min before baking the bread, place the oven rack in the lower-middle position and preheat the oven to 450 degrees F. Put another rack on the bottom with an empty rimmed baking sheet for the water later.
- Split the dough into two lumpy loaves, about 2 inches deep at the center.
When baking the bread:
- Measure out 1/2 cup hot water in your glass measuring cup.
- Place the baking sheets in the preheated oven and at the same time, pour the hot water into the empty baking sheet/dish that is on the bottom rack in the oven.
- Bake until the crust is a deep, golden brown (about 20-22 minutes).
- Allow to cool completely before slicing.
