Ciabatta

Updated at: Thu, 17 Aug 2023 11:26:29 GMT

Step 1

In a bowl, combine the flour with the 45g of water and 1g of fresh yeast. Once a shaggy dough forms, cover it and let it rest for 24 hours.

Step 2

After the 24 hours have passed, add the biga to a stand mixer with a hook, and turn it on low after adding the malt. Over the next 10-15 minutes of mixing, slowly trickle in the cold water and fold it inside the bowl with your hands a couple of times to build strength.

Step 3

Once the dough is smooth and elastic, turn it over a clean counter and use the “slap and fold” method to give it more strength. Transfer it to an oiled bowl and let it rest for at least 2 hours, and up to 4

Step 4

On the counter, sprinkle a lot of semolina flour and turn the risen dough over on it. Sprinkle more semolina flour (abundantly) over the dough and gently pat it down to make it into a square (without being too forceful as the dough it very light and you want to keep it that way)

Step 5

Cut the dough into smaller ciabattas and cook in an oven (possibly with an oven or pizza stone) at 280°C for 15 minutes. As you add the ciabattas in, also sprinkle in enough water to steam the whole oven. Repeat halfway through cooking

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