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
  1. 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.
  2. 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.
  3. 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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2010/12/ciabatta-bread/