Taking influence from the Liguria region of Italy, our rustic ciabatta is light and aromatic. Just waiting to be toasted, this is the perfect loaf for sandwiches, bruschetta, and dipping in olive oil.
- Yield: 4 Loaves
- 2.3 lbs (1.04 kg) bread flour
- 1.73 lbs (784.7 g) water
- 1 lb (45.36 g) olive oil
- 75 lb (340.2 g) biga
- 7 lb (31.75 g) salt
- 2 lb (9.07 g) instant yeast
How to Make It
- Set up stand mixer with a dough hook.
- Place flour and water in mixing bowl.
- Mix on low until combined.
- Cover bowl with a damp cloth, or towel, and let rest for 10 minutes.
- Add oil, biga, salt, and yeast to mixing bowl.
- Mix on medium-low for 4 minutes.
- Mix on medium-high for 8 minutes.
- Dough temperature should be between 72°F and 74°F/22°C and 23°C.
- Dough should appear shiny and pull away from the mixing bowl.
- Do the dough test.
- Take dough out of mixing bowl and transfer to lightly oiled airtight container.
- Let dough rest on counter top for approximately 1 hour and 30 minutes. Dough should double in size.
- Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
- Shape, using the ciabatta shaping technique.
- Let dough proof for 1 hour.
- Preheat oven to 415°F/215°C.
- Bake for 25 minutes until bread is golden.