--- title: Homemade Ciabatta Bread author: Sally McKenney (Sally's Baking Addiction), method adapted from King Arthur Baking source: https://sallysbakingaddiction.com/ciabatta-bread-recipe/ servings: 8 prep time: 13 hours cook time: 25 minutes tags: - bread - italian - ciabatta - preferment --- -- Two-day process: read through the whole recipe before starting. -- Don't be shy with flour on the work surface and your hands. A scale is strongly recommended. -- ===================== DAY 1: BIGA / PREFERMENT ===================== In a large #mixing bowl{}, whisk together the @bread flour{130%g} and @instant yeast{1/8%tsp}. Add the @water{120%ml} (room temperature, about 21°C) and mix with a #silicone spatula{} until combined. -- active dry yeast also works with no changes Cover the bowl tightly with #plastic wrap{} and let rest at room temperature for ~biga{16%hours}. -- original range: 8–24 hours -- ===================== DAY 2: DOUGH ===================== Uncover the biga. In a separate large #mixing bowl{} (or a #stand mixer{} with a #dough hook{}; don't use a handheld mixer), whisk together @instant yeast{1%tsp} and @warm water{240%ml} (about 38–43°C). Cover and let sit for ~yeast{7.5%minutes} until the yeast has dissolved. -- original range: 5–10 minutes Add the biga, @bread flour{325%g} (plus more as needed) and @table salt{8%g}. Gently mix with a silicone spatula or #wooden spoon{}, or the dough hook on medium speed. The dough will seem dry and shaggy at first; keep working it until all the flour is moistened and the dough is uniform (no dry pockets). If needed, lightly grease your hands with @olive oil{} and gently knead in the bowl. The dough will be wet and sticky; that's normal and expected. -- ===================== REST & STRETCH-AND-FOLDS ===================== Cover the bowl and let the dough rest for ~{30%minutes} at room temperature (1st rest). 1st stretch-and-fold: visualise a clock on top of the dough and fold at 12 o'clock. With an olive oil-greased spatula or lightly oiled hand, lift the dough at 12 o'clock, stretch it up and pull it toward the opposite side of the bowl (6 o'clock), folding it down over the dough. Turn the bowl 90 degrees and repeat until you've gone around the bowl twice, for a total of 8 folds. Cover and rest for ~{30%minutes} at room temperature. Repeat the stretch-and-fold three more times (4 in total), resting ~{30%minutes} between each. After the 4th, cover the bowl and refrigerate for ~{12.5%hours}. -- original range: at least 1 hour, up to 24 hours -- ===================== SHAPING ===================== Very generously flour your counter or work surface. Using lightly oiled hands or a lightly oiled spatula, gently scrape the dough out of the bowl onto the floured surface. Generously sprinkle @bread flour{} on top. With floured hands, gently stretch and shape the dough into a rough rectangle, about 25x18 cm. For 8 rolls: with a floured #bench scraper{}, cut the dough into 8 roughly equal pieces, each around 6x9 cm (doesn't need to be perfect). For 2 loaves: cut the dough in half to make two 13x18 cm (or 25x9 cm) rectangles. Lightly flour a piece of #parchment paper{}. With floured hands and the bench scraper, lift the sticky dough pieces onto the parchment, at least 5 cm apart to allow for expanding. Be extra gentle so you don't deflate the dough. If pieces lose shape, gently reshape into rectangles. -- rustic is the goal, they don't need to be perfect -- ===================== PROOF & BAKE ===================== Lightly sprinkle flour over the dough, then gently cover with a clean #kitchen towel{} or piece of parchment paper. Let rest at room temperature for ~{1%hour}. Meanwhile, position one #oven{} rack at the very bottom and another in the centre. Place a flat #cookie sheet{} or #rimmed baking sheet{} on the centre rack. Preheat the oven to 232°C for about an hour before the bread goes in. -- if using a #pizza stone{}, preheat it in the oven for 1 hour and bake the shaped dough directly on it When ready to bake, scatter several handfuls of @ice cubes{} in a large shallow metal #roasting pan{} (or cast-iron skillet or rimmed baking sheet; no glass). Uncover the dough and lightly spray or flick with a little @water{}. -- optional, but helps create steam for a crispier crust Working quickly, remove the preheated baking sheet from the oven and slide the parchment and proofed dough onto it. Return to the oven. Slide the pan of ice cubes onto the bottom rack and quickly close the door to trap the steam. Bake for ~{21%minutes} until golden brown. -- original range: 20–22 minutes; author usually extends to 25 for a deeper colour Test for doneness: the bread should sound hollow when tapped, or read 96–99°C inside with an instant-read #thermometer{}. -- ===================== COOLING & STORAGE ===================== Remove from the oven and cool for at least ~{45%minutes} on a #cooling rack{} before slicing, or the texture will be gummy. Store leftovers loosely covered at room temperature for up to 5 days, or in the fridge for up to 1 week. Baked and cooled bread can be frozen for up to 3 months; thaw at room temperature. -- ===================== NOTES & VARIATIONS ===================== -- Flour: bread flour strongly recommended. All-purpose is a 1:1 swap in a pinch (weaker dough, may not hold shape). Don't use whole-wheat. -- Yeast: instant ("rapid rise") preferred; active dry needs no changes. -- Herbs: when adding the salt, add 2.5 tsp fresh chopped rosemary (or 1 tsp dried) plus 2 minced garlic cloves. Swap herbs or omit garlic as you like. -- Focaccia: generously oil a 23x33 cm pan, pour in the dough after the final stretch-and-fold, flip to coat, stretch to fit (rest 5–10 min if it shrinks back), then proceed with the shaping/baking of a focaccia recipe. -- Sourdough hybrid: on day 2, replace 50g each of water and flour with 100g active sourdough starter.