Italian Ciabattawith biga and open crumb
High hydration Italian dough prepared with biga, developed through folds and handled carefully to preserve large air pockets.
Ciabatta is recognized by its low slipper shape, thin crust, and very open crumb. The biga matures slowly, and the final dough receives a lot of water; folds build strength without making the dough stiff. During shaping, the goal is to preserve gas rather than shaping with intense tension.
Ingredients
Biga and dough
Final dough
Fermentation
Preparation
Prepare the biga
Mix 250 g flour, 150 ml water, and 1 g yeast until no dry flour remains; cover and mature for 10 to 12 hours.
10 minutesMix the very wet dough
Combine biga, remaining flour and yeast, 300 ml water, and salt; beat until dough gains elasticity and partially detaches from the bowl.
15 minutesFerment with folds
Transfer to an oiled container and perform three folds every 30 minutes; let rise until very aerated.
120 minutesDivide without deflating
Turn onto a well-floured surface, divide into two rectangular pieces, and gently transfer to parchment paper.
15 minutesRest and bake
Rest 30 minutes and bake at 240 °C with steam for 10 minutes and without steam for another 18 to 20 minutes.
30 minutes
Substitutions
Reducing water makes handling easier but closes the crumb; short direct fermentation delivers less developed aroma.
Storage
Cool completely and store tightly closed for one day; freeze to preserve texture longer.
Approximate shelf life: Up to 1 day at room temperature or 30 days frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
