Ciabatta, meaning “slipper” in Italian, is a rustic, high-hydration bread with a soft, open crumb and thin, crisp crust. The key to its structure and flavor is a pre-ferment called biga, developed overnight to bring subtle tang and depth to the final loaf.
In a small bowl, mix bread flour, yeast, and lukewarm water until combined.
Cover and let sit at room temperature for 12–16 hours. The surface should look bubbly and slightly domed when ready.
In a large bowl or stand mixer, combine:
All of the biga
250g bread flour
1½ tsp salt
¼ tsp yeast
175g water
Mix until fully hydrated. The dough will be very sticky—this is normal.
Transfer dough to a lightly oiled bowl.
Let rise at room temperature for 2–3 hours.
Every 30 minutes, perform a stretch and fold: grab one edge, stretch upward, and fold over itself. Rotate and repeat 3 more times.
After final fold, dough should be bubbly and airy.
Gently turn the dough out onto a heavily floured surface—try not to deflate it!
Cut in half to form two loaves. Do not shape tightly.
Use floured hands and a bench scraper to nudge each into a rough rectangle.
Transfer onto parchment paper and let rise uncovered or loosely covered with a towel for 45–60 minutes, until puffy.
Preheat oven to 475°F (245°C). If using a baking stone, heat it in the oven.
Spray the loaves lightly with water.
Bake for 20–25 minutes or until the crust is golden and crisp. Internal temp should read 200–205°F.
Let loaves cool completely on a wire rack before slicing. This allows the crumb to fully set.
Hydration is key. The dough will be loose—don’t add too much flour!
Flavor tip: Use 20% whole wheat in the dough for a nuttier flavor.
Storage: Wrap cooled loaves in a kitchen towel. Best enjoyed within 2 days. Freezes beautifully.
2 servings