Ciabatta Bread
Prep time
Cook time
Total time
Recipe type: Breads
Serves: 2 loaves
Ingredients
- 1½ teaspoons dry active yeast
- ¼ cup whole wheat flour
- 2 cups bread flour (I used all-purpose)
- 1 cup room temperature water
- 2¾ cups bread flour (I used all-purpose)
- 1¼ cups room temperature water
- 1 tablespoon salt
- ¾ teaspoon dry active yeast
Instructions
- To make the biga, mix together the first four ingredients and let rest, covered, on the counter for 4-24 hours before using. The longer the biga rests, the more flavor that is developed in the final bread.
- To make the ciabatta, mix all remaining ingredients with the biga on low speed until well blended, then on medium speed until a smooth and soft dough is formed, about 5 minutes. Let rise in a covered, oiled bowl, turning and kneading the dough three times, every 45 minutes. Divide the dough into two pieces, and shape into loaves. Place cut side down on a silicone lined baking sheet. Proof at 75 degrees (inside an oven with the light on is a good option) for about an hour or until it is about doubled in size.
- Place a small tray of hot water inside an oven heated to 475 degrees, and bake bread for 10 minutes. Remove pan of water and continue baking for 15-20 minutes or until the loaves are golden brown. Let cool before slicing.