Homemade Ciabatta | Airy & Crispy

Preparation

• 1
  For the Biga pre-ferment, dissolve the yeast in 30 ml lukewarm water.
• 2
  Place the flour in the bowl of a stand mixer. Using the dough hook, mix on medium speed and gradually add the yeast mixture and 170 ml lukewarm water. Knead for about 5 minutes until the dough is smooth and elastic.
• 3
  Lightly grease a bowl with oil and place the dough in it. Cover with plastic wrap and let it rise in a warm place for 12–15 hours.
• 4
  For the main dough, cream the yeast with 30 ml lukewarm water, then stir in another 370 ml lukewarm water. Combine this mixture with the prepared Biga pre-ferment.
• 5
  Add the milk to the stand mixer bowl, add the yeast mixture, and gradually stir in the flour. Knead the dough on high speed for 10 minutes. Then add salt and olive oil and knead for another minute.
• 6
  Brush the dough with olive oil, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours until its volume has doubled.
• 7
  Generously dust the work surface with flour. Very carefully turn the risen dough onto it, so that the air bubbles in the dough are preserved.
• 8
  With floured hands, carefully shape the dough into a rectangular slab about 2.5 cm thick. Cut into 6 equally sized rectangular pieces with a knife or dough cutter.
• 9
  Preheat the oven to 220 °C.
• 10
  Place the dough pieces on a baking sheet lined with parchment paper, lightly dust with flour, and let them rise in a warm place for another 30 minutes.
• 11
  Spray water onto the oven walls with a spray bottle to create steam. Immediately slide the baking sheet into the oven and quickly close the door.
• 12
  Bake the ciabattas for about 30 minutes until golden brown. Then let them cool completely on a wire rack.
• 13
  Tip: Biga is the Italian term for a stiff pre-ferment that provides the typical aroma and texture. The steam at the beginning of baking is crucial for the crust. If you don't have a spray bottle, you can also place a bowl of water in the oven or carefully splash water onto the walls. Work quickly so that the oven does not cool down.