Ciabatta recipe
Don't forget to read our tips how to work with this extra-wet dough, along with the surprising history of ciabatta. Top tip: Weighing your water rather than using a measuring jug is more accurate.
Ingredients
- 100 g very strong white flour (e.g. made from Canadian wheat)
- 100 g tepid water*
- 2 pinches active dried yeast
- 3.5 oz very strong white flour (e.g. made from Canadian wheat)
- 3.5 oz tepid water*
- 2 pinches active dried yeast
- 3.5 oz very strong white flour (e.g. made from Canadian wheat)
- 3.5 oz tepid water*
- 2 pinches active dried yeast
- 200 g very strong white flour
- 150 g tepid water*
- 5 g salt
- 0.25 tsp active dried yeast
- 1 handful Extra flour for dusting
- 7.1 oz very strong white flour
- 5.3 oz tepid water*
- 0.2 oz salt
- 0.25 tsp active dried yeast
- 1 handful Extra flour for dusting
- 7.1 oz very strong white flour
- 5.3 oz tepid water*
- 0.2 oz salt
- 0.25 tsp active dried yeast
- 1 handful Extra flour for dusting
Details
- Cuisine: Italian
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- The night before you want to bake, prepare the biga by mixing the flour, water and yeast in a bowl until it forms a wet paste. Cover the bowl with clingfilm and leave in a warm place overnight (around 12 hours).
- The next morning, the biga will have expanded and will be full of small air bubbles. In a large bowl, mix the biga with the water for the main dough. Use your fingers to break the biga apart into small pieces.
- Add the remaining flour, salt and yeast, and mix together until it forms a raggedy wet dough. Cover the bowl with clingfilm and leave for 20 minutes. This allows the gluten in the flour to develop, making the dough easier to knead later.
- Turn the dough out onto a clean flat surface and start kneading. The dough will seem very wet at first; resist the urge to add more flour, and continue kneading for 10-15 mins. The dough will slowly become smooth and very elastic. (See the main ciabatta article for a handy video clip on kneading wet dough
- Transfer the dough into an oiled bowl, cover the bowl with clingfilm, and leave to rise in a warm place for 3-5 hours, until the dough has roughly tripled in volume.
- Very gently without squeezing, tip the dough out onto a well-floured surface. Flour the top of the dough, and cut into two equal pieces. Don't worry about the shape.
- Prepare a baking sheet with baking paper and a generous dusting of flour. With floury hands, very gently lift each piece of dough and place it top-side down on the baking sheet.
- Cover the dough with oiled clingfilm and leave to rise for 1 hour. Preheat oven to Gas Mark 9 / 250°C.
- Remove the clingfilm. Bake at Gas Mark 9 / 250°C for 8 mins, then turn the oven down to Gas Mark 4 / 180°C and bake for a further 12 mins. The ciabatta is done when the crust is golden brown and the bread feels very light for its size. Cool on a wire rack.
What to serve with your freshly baked ciabatta? Why not try:
Stella McCartney's Winter minestrone
Jose Pizarro's Roast pumpkin soup with blue cheese
Mark Hix's butter bean bruschetta
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