Description
Experience the joy of homemade ciabatta bread with its crusty exterior and soft, airy interior. Perfect for any meal or gathering.
Ingredients
Scale
- For the biga:
- 1 cup (130g) bread flour
- 1/8 teaspoon active dry or instant yeast
- 1/2 cup (120ml) room temperature water
- For the ciabatta rolls:
- 1 teaspoon (3g) active dry or instant yeast
- 1 cup (240ml) warm water
- 2 1/2 cups (325g) bread flour
- 1 1/2 teaspoons (8g) table salt
- Olive oil (as needed for greasing)
Instructions
- Day 1: Make the biga
In a large mixing bowl, whisk together the bread flour and the yeast for the biga. Add the room temperature water and mix until combined. Cover tightly with plastic wrap and let it rest for 8 to 24 hours. - Day 2: Prepare the dough
Uncover the biga and marvel at the bubbles. In a separate bowl, whisk together the active dry yeast and warm water, letting it sit for 5-10 minutes until frothy. Add the biga, flour, and salt, mixing gently. - 1st Rest
Cover the bowl and let the dough rest for 30 minutes. - 1st Stretch and Fold
Gently stretch and fold the dough in a clockwise motion. Repeat 8 times, then let it rest for another 30 minutes. - Remaining Stretch and Folds
Continue stretching and folding three more times with 30 minutes rests in between. After the fourth stretch, cover the bowl and refrigerate the dough for 1-24 hours. - Shape the Rolls
Flour your counter, scrape the dough onto the surface, and shape into a rough rectangle. Cut into 8 equal pieces and transfer to floured parchment paper. - Proof Before Baking
Lightly flour the tops of the rolls, cover with a kitchen towel, and let rest for another hour. - Preheat Oven
Preheat your oven to 450°F (232°C) and position your racks with a flat cookie sheet on the center rack. - Bake
Add ice cubes to a roasting pan at the bottom of the oven for steam. Uncover the rolls, spray lightly with water, and transfer to the baking sheet. Bake for 20-22 minutes until golden brown and crisp. Let cool for at least 45 minutes before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. For longer storage, freeze individual rolls for up to two months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg