CIABATTA BREAD (Page 2 ) | July 18, 2025
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Step-by-Step Method

1. Preparing the Biga:

  • Combine flour, water, and yeast in a bowl. Mix until shaggy.
  • Cover and let it sit at room temperature for 12-16 hours until bubbly and doubled.

2. Mixing the Dough:

  • In a large bowl, combine flour and water. Mix until no dry spots remain.
  • Add the biga and mix well.
  • Let the mixture rest (autolyse) for 20-30 minutes.
  • Add salt and gently fold to incorporate.

3. Bulk Fermentation:

  • Cover the bowl and let the dough rise for about 2 hours, folding every 30 minutes.
  • The dough should increase in volume by 50% and show bubbles.

4. Shaping the Loaf:

  • Transfer the dough to a well-floured surface.
  • Divide into two equal portions and gently shape into rectangles.
  • Place on a parchment-lined baking sheet.

5. Proofing:

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  • Cover and let the loaves proof for 1 to 1.5 hours.
  • Preheat the oven to 475°F (245°C), with a baking stone and an empty pan for steam.

6. Baking:

  • Pour hot water into the empty pan to create steam.
  • Transfer loaves to the preheated baking stone.
  • Reduce oven temperature to 450°F (230°C) and bake for 25-30 minutes until golden brown.
  • Cool on a wire rack for at least an hour before slicing.

Tips for Perfect Ciabatta

  • Use high-quality flour.
  • Maintain high dough hydration.
  • Handle dough gently.
  • Ensure proper steam during baking.

Serving and Storing Your Ciabatta

  • Serve: Use for sandwiches, bruschetta, or dipping.
  • Store: Keep at room temperature in a bread box for up to 3 days. Freeze sliced for longer storage.

Conclusion

Making ciabatta bread at home is a rewarding endeavor. With practice and patience, you can achieve a bakery-quality loaf that’s perfect for a variety of dishes. Enjoy the process and the delicious results!

Happy baking! 🥖

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