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Source: Food52 Erin McDowell

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Name: Ciabatta Bread
Prep time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Italian
Ingredients: Biga; 290 grams Bread Flour 2 1/4 cups, 9.55 ounces; 1/4 teaspoon Yeast active dry yeast; 226 Grams Water Room temperature 1 cup, 8 oz; Dough; 360 Grams Bread Flour 3 cups, 12.75 oz; 1 tablespoon Yeast active dry yeast 12 grams; 2 Teaspoons Kosher Salt 8 grams; Biga From above; 356 grams Water 1 1/2 cups

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INGREDIENTS

Biga
290 grams Bread Flour ; 2 1/4 cups, 9.55 ounces
1/4 teaspoon Yeast active dry yeast
226 Grams Water ; Room temperature 1 cup, 8 oz
Dough
360 Grams Bread Flour ; 3 cups, 12.75 oz
1 tablespoon Yeast active dry yeast ; 12 grams
2 Teaspoons Kosher Salt ; 8 grams
Biga ; From above
356 grams Water ; 1 1/2 cups

Servings

INSTRUCTIONS

Make the Biga:

1. In a medium bowl, mix the flour and yeast.

2. Make a well in the middle and pour in the water.

3. With a stiff paddle mix until fully combined. Mixture will be a little wet.

4. Cover with towel (or plastic wrap) and let set 12 hours or overnight.

Make the dough:

1. Mix flour, yeast and salt in a large bowl. Add the water and the biga, and mix until all incorporated.

2. Continue to mix until dough develops gluten and appears smoother in texture. The dough will be almost soupy.

3. Lightly oil a bowl and transfer to this bowl. Cover with a towel and let rise until doubled, about 1 hour.

4. Sift heavy dusting of flour onto work surface. Transfer dough to work surface, coat with flour, and stretch edges out and over top of mixture from all ends, forming a rectangular shape.

5. Divide the dough into 2 roughly equal pieces.

6. Line two quarter sheet pans with silpath or parchment paper. Stretch each piece of dough very gently as you transfer it to the baking sheet.

7. Sift more flour over each loaf, cover with a towel and let rise another 40 - 60 minutes.

8. Heat oven to 475 degrees F. Have one rack near top and one on the bottom.

9. Fill half sheet with ice. Place two loafs on top rack and ice tray on bottom.

10. Bake for 35 - 45 minutes. If browning too quickly, turn oven down 25 degrees.

Note: sift leftover flour to remove pieces of dough and re-use.

NOTES

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Ciabatta Bread

Biga 
290 grams Bread Flour 2 1/4 cups, 9.55 ounces
1/4 teaspoon Yeast active dry yeast 
226 Grams Water Room temperature 1 cup, 8 oz
  Dough 
360 Grams Bread Flour 3 cups, 12.75 oz
1 tablespoon Yeast active dry yeast 12 grams
2 Teaspoons  Kosher Salt 8 grams 
  Biga From above
356 grams Water 1 1/2 cups

Make the Biga:

1. In a medium bowl, mix the flour and yeast.

2. Make a well in the middle and pour in the water.

3. With a stiff paddle mix until fully combined. Mixture will be a little wet.

4. Cover with towel (or plastic wrap) and let set 12 hours or overnight.

Make the dough:

1. Mix flour, yeast and salt in a large bowl. Add the water and the biga, and mix until all incorporated.

2. Continue to mix until dough develops gluten and appears smoother in texture. The dough will be almost soupy.

3. Lightly oil a bowl and transfer to this bowl. Cover with a towel and let rise until doubled, about 1 hour.

4. Sift heavy dusting of flour onto work surface. Transfer dough to work surface, coat with flour, and stretch edges out and over top of mixture from all ends, forming a rectangular shape.

5. Divide the dough into 2 roughly equal pieces.

6. Line two quarter sheet pans with silpath or parchment paper. Stretch each piece of dough very gently as you transfer it to the baking sheet.

7. Sift more flour over each loaf, cover with a towel and let rise another 40 - 60 minutes.

8. Heat oven to 475 degrees F. Have one rack near top and one on the bottom.

9. Fill half sheet with ice. Place two loafs on top rack and ice tray on bottom.

10. Bake for 35 - 45 minutes. If browning too quickly, turn oven down 25 degrees.

Note:  sift leftover flour to remove pieces of dough and re-use.

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Kirkgrant

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (63g)
Recipe Makes: 20 Servings

Calories: 119
Calories from Fat: 5 (4%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 123.1mg		4 %
Potassium 45.5mg		1 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 22.9g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 119

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