For the Biga (Pre-ferment):

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  4 ounces (118 ml) water, (½ cup)
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  ½ teaspoon active-dry yeast
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  5 ounces (120 g) all-purpose flour, (1 cup)

For the Ciabatta Dough:

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  17 ounces (207 ml) water, (2 cups + 2 Tablespoons)
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  1 teaspoon active-dry yeast
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  All of the Biga (pre-ferment)
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  20 ounces (480 g) all-purpose flour, (4 cups)
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  2 teaspoons kosher salt

Day 1: Preparing the Biga (Pre-ferment)

• Begin your Ciabatta journey by preparing the biga, a crucial pre-ferment that develops rich flavor and excellent texture. In a medium bowl, dissolve the active-dry yeast completely in the measured water. Once the yeast has fully dissolved, add the all-purpose flour. Stir vigorously with a sturdy spoon or spatula until a thick, gloppy paste forms. This mixture is quite sticky, but don’t be tempted to add more flour. Continue stirring briskly for approximately fifty strokes; this initial mixing helps to build up the gluten network. Cover the bowl tightly with plastic wrap or a damp cloth to prevent it from drying out, and let it rest at room temperature (ideally between 70-75°F or 21-24°C) for a minimum of eight hours, or even better, overnight. This slow fermentation is key to the biga’s development.
• By the following day, your biga should have undergone a noticeable transformation. It will appear looser and somewhat soupy, with numerous large, active bubbles populating its surface. This effervescent appearance is a clear indication of a healthy and active fermentation, signaling that your biga is perfectly ready for the next stage of Ciabatta production. It should also have a slightly sweet, yeasty aroma.

Day 2: Crafting the Ciabatta Dough and Baking

• In the bowl of a standing mixer (preferably fitted with a dough hook), dissolve the remaining active-dry yeast in the measured water. This ensures the yeast is fully activated and ready to work in the main dough. Then, carefully scrape all of the prepared biga from its bowl into the yeast-water mixture. Using your spatula or clean hands, gently break up the biga into smaller, stringy blobs. It doesn’t need to be completely dissolved into a smooth liquid; the goal is simply to loosen it up and ensure it’s well-distributed within the liquid.
• Add all of the remaining all-purpose flour and the kosher salt to the mixer bowl. Stir everything together on a low speed (or by hand) just until a thick, very wet, and shaggy dough forms. This will be a notably sticky mixture, which is perfectly normal and desired for Ciabatta’s high hydration. Once combined, cover the bowl and let the dough rest for an initial period of 10-20 minutes. This resting period, often referred to as autolyse, allows the flour to fully hydrate and the gluten proteins to begin developing naturally without the stress of kneading, making subsequent kneading more efficient and resulting in a more extensible dough.
• Now for the intensive kneading: Attach the dough hook to your standing mixer and knead the dough at medium speed (typically Level 5 or 6 on a KitchenAid mixer, or a similar medium setting on other brands) for an extended period of 15-18 minutes. This long kneading time is crucial for developing the strong gluten structure needed to support Ciabatta’s open crumb. It’s important to keep a watchful eye on your mixer during this vigorous kneading, as the high-hydration dough can cause the mixer to “walk” or move across your counter due to the dough’s resistance and the mixer’s power. Ensure your mixer is stable and supervised throughout.
• During the kneading process, observe the dough’s transformation. Initially, it will be very sticky and cling tenaciously to the bottom and sides of the bowl. However, around the 7-minute mark, you should notice a significant change: the dough will begin to pull away more cleanly from the sides, gather predominantly around the dough hook, and occasionally slap audibly against the bowl. If this isn’t happening, gently increase your mixer speed by one notch. Should the dough start to climb excessively up the dough hook, pause the mixer, scrape it back down, and resume kneading. By the end of the full kneading cycle, the dough will appear remarkably smooth and creamy, boasting a distinctive glossy sheen. Don’t be alarmed if it settles back into a soft, slightly spread-out puddle once the mixer is turned off – this high-hydration characteristic is exactly what we want for an airy Ciabatta. The dough should pass the “windowpane test,” meaning you can stretch a small piece thinly enough to see light through it without tearing, indicating excellent gluten development.
• Once thoroughly kneaded, gently transfer the dough to a lightly oiled large bowl (or keep it in the mixer bowl if space allows and it’s large enough), ensuring you handle it as little as possible to preserve the air. Cover the bowl loosely with plastic wrap or a damp towel, and let it undergo its first bulk fermentation (rise) in a warm environment (70-75°F or 21-24°C) for 2-3 hours. The dough should visibly triple in bulk, becoming light, deeply aerated, and visibly bubbly. This long fermentation is vital not only for developing robust flavor but also for establishing the characteristic open crumb structure that Ciabatta is famous for.
• When the dough has tripled, generously dust your work surface with all-purpose flour. Prepare two sheets of parchment paper and place them near your workspace. Carefully scrape the risen dough out of the bowl onto the floured surface, being extremely gentle to avoid deflating the precious air bubbles you’ve worked so hard to create. Dust the top of the dough with more flour. Using a pastry scraper or a pizza wheel, divide the dough according to your desired yield. You can cut it into two large pieces for traditional Ciabatta loaves, or into 12-16 smaller, roughly rectangular pieces for individual rolls. The high hydration makes this dough very extensible, so embrace its looseness.
• Lightly flour your hands to prevent sticking. Working with a delicate but swift touch, transfer each shaped dough piece (whether loaves or rolls) one at a time from your work surface to the prepared parchment paper. Arrange them with ample space between each, as they will expand. With floured fingertips, gently press about halfway into the dough to create characteristic dimples on the surface and slightly flatten their shape. This helps maintain the airy structure and gives Ciabatta its rustic appearance. Avoid pressing too hard or reshaping too much. Let these shaped loaves or rolls undergo their final proof, uncovered, for another 30-40 minutes at room temperature. They should become visibly puffy with many large bubbles forming just beneath the surface, indicating they are fully proofed and ready for the oven.
• While the shaped dough is undergoing its final proof, preheat your oven to a blazing 475°F (245°C). This high temperature is essential for achieving a beautiful oven spring and a deeply crispy crust. If you possess a baking stone or steel, place it in the oven during this preheating phase to ensure it’s intensely hot. A well-heated baking surface will deliver the necessary thermal shock to the dough, helping it expand quickly and form a crisp bottom crust.
• Once the loaves or rolls are sufficiently proofed and the oven is fully preheated, carefully slide the parchment paper (with the dough still on it) onto a pizza peel or a regular baking sheet. Transfer them swiftly into the scorching hot oven, either directly onto your preheated baking stone/steel or onto the hot baking sheet if a stone is unavailable. Bake for 20-30 minutes, or until the Ciabatta is beautifully puffed up, deeply golden brown, and sounds hollow when tapped on the bottom, indicating a perfectly cooked interior and a robust crust. For an extra crispy crust, you can also introduce a small amount of steam into your oven during the first 10 minutes of baking (e.g., by spraying water or placing a pan of hot water at the bottom). Once baked, gently slide the parchment paper out from under the loaves or rolls and transfer them to a wire rack. Allow them to cool completely before attempting to slice or eat. This crucial cooling period is essential for the crumb to set, for residual moisture to escape, and for optimal flavor and texture development. Enjoy your magnificent homemade Ciabatta!

• Yield: This recipe is designed to be generous, typically yielding 2 large, rustic Ciabatta loaves or a batch of 12-16 individual Ciabatta rolls. You can easily adjust the sizing during the shaping stage to fit your needs.
• Tip #1: To Freshen Stale Ciabatta: If your beautiful Ciabatta loaves or rolls lose their fresh crispness and become a bit stale, don’t despair! Simply wrap a single roll or a portion of a loaf in a damp paper towel and heat it in the microwave for approximately 15-20 seconds. This quick burst of steam will miraculously bring back its softness and some of its delightful crusty appeal, making it almost as good as fresh.
• Tip #2: Slicing for Sandwiches: When preparing your Ciabatta for sandwiches, it’s best to use a sharp, serrated bread knife. Begin slicing at an angle from one corner; this approach allows for easier cutting and helps to preserve the bread’s delicate, airy structure. Always use a stable cutting board and exercise extreme caution to protect your hands and fingers while slicing.
• Achieving an Open Crumb: The hallmark of excellent Ciabatta is its incredibly airy, open interior. The key to cultivating this lies in three main factors: high dough hydration, exceptionally gentle handling of the dough after its first rise, and proper, extended fermentation. Avoid the temptation to over-knead, which can tighten the crumb, and be as delicate as possible when transferring and shaping the dough to preserve those precious air bubbles.
• Creating Steam in Your Oven: For an even more dramatically crisp and golden crust, consider introducing steam into your oven during the initial phase of baking. A simple method is to place a cast-iron pan or another oven-safe dish on the bottom rack of your oven during preheating. Once the bread is loaded, carefully pour about ½ to 1 cup of hot water into the preheated pan (be cautious of the steam!). Alternatively, you can use a clean spray bottle to mist the interior of the oven with water during the first few minutes of baking (again, be quick and careful when opening the hot oven door!).