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Ingredients
Biga (Night Before)
- 225 g bread flour (biga)
- 170 g cool water (biga)
- 1/4 tsp instant yeast (biga)
Final Dough
- 225 g bread flour (final dough)
- 170 g lukewarm water (final dough)
- 5 g instant yeast (final dough)
- 9 g salt
- 15 g olive oil
Instructions
BIGA (NIGHT BEFORE): Mix 225 g bread flour, 170 g cool water, and 1/8 tsp instant yeast. Cover. Ferment approximately 12-16 hours at cool room temperature. Biga should be bubbly, expanded, and aromatic.
720 minFINAL DOUGH: Combine biga, water, flour, and yeast. Mix until combined.
Add salt and olive oil. Mix vigorously using stand mixer or repeated stretch-and-fold technique. For stand mixer: approximately 6-8 minutes at moderate speed until dough becomes shiny, elastic, and begins clearing bowl despite remaining very soft.
Transfer to well-oiled container. Rest 30 minutes.
30 minPerform coil fold. Repeat after another 30 minutes.
30 minFerment until dramatically aerated and approximately doubled, around another 60-90 minutes depending on temperature.
75 minFlour work surface generously. Turn dough out carefully. Do NOT punch down.
Divide into 2 rough rectangles. Gently stretch into slipper-like ciabatta shapes.
Transfer to floured parchment/couche. Proof approximately 30-45 minutes.
35 minPreheat oven and baking stone/steel to 450F.
Transfer loaves carefully. Add steam during initial baking.
Bake approximately 22-28 minutes until dark golden and crisp.
25 minCool completely before cutting.
Nutrition per serving
153
Calories
5g
Protein
20g
Carbs
2g
Fat
