Ingredients
For the biga
230 gr flour
170 ml water
1 gr dry yeast
For the Ciabatta
400 gr biga
230 gr flour
180 ml water
10 gr salt
4 gr dry yeast
Tools
Bowl
Scale
Bench knife
Baking tray
Parchment paper
Metal bowl
Directions
Step 1
The night before, mix in a bowl all the Biga ingredients. Cover and let it ferment for about 12 hours.
230 gr flour
170 ml water
1 gr dry yeast
Step 2
The following day- in the same bowl of the Biga- add water and mix well.
180 ml water
400 gr biga
Step 3
Add the flour, yeast, and salt. Knead in the bowl for about 5 min.
230 gr flour
4 gr dry yeast
10 gr salt
Step 4
Transfer the dough to a greased squared box. Cover and let it proof until doubled in size.
Step 5
Flour generously the dough and the working surface. Using a bench knife to detach the dough from the side of the box.
Step 6
Flip the dough on the working surface and flour the sticky side.
Step 7
Divide the dough to the desire ciabatta size (I divided it in two).
Step 8
Let it rest for an hour. Preheat the oven to 450F or 230C with a metal bowl full of water at the bottom of the oven).
Step 9
Gently!!!!! flip the pieces of ciabatta and place them on a baking tray. Bake for 25-30 min.
Step 10
Let it cool down for 10-15 minutes.
Step 11
YASSS!
