ciabatta bread

How To Make ciabatta bread

• Step 1
  BIGA/PRE-FERMENTED DOUGH... Day 1... In a large bowl, whisk flour and active dry yeast before slowly pouring in water, stirring until combined.
• Step 2
  Cover the bowl with plastic wrap and then a clean dish towel. Let it sit at room temperature for 12 to 24 hours.
• Step 3
  CIABATTA BREAD... Day 2... In the bowl of a stand mixer, add active dry yeast, water, and honey. Stir well and let the mixture proof for 10 minutes.
• Step 4
  Meanwhile, in a mixing bowl, combine bread flour, salt, and Italian seasoning; whisk well.
• Step 5
  Add the biga, dry ingredients, and 1/2 Tbsp olive oil to the bowl of the stand mixer.
• Step 6
  Using the dough hook attachment, process on low speed until mixed before increasing to medium speed. Process until shaggy and somewhat lumpy dough forms.
• Step 7
  Cover and let it proof at room temperature for 30 minutes.
• Step 8
  With wet hands or lightly oiled, and the bowl directly in front of you, start at the top (12 o’clock) and slide fingers under the dough, stretch it out, and fold it over down to the bottom – the opposite side (6 o’clock).
• Step 9
  Rotate the bowl 90º (a quarter turn), and repeat the same step; stretch it out and fold it over. Do this for a total of 8 folds. Cover and let it rest for another 30 minutes.
• Step 10
  Repeat the 8 stretch-and-fold set for a total of 3 more times, allowing the dough to rest between each set.
• Step 11
  When the 4th stretch-and-fold set is done, pull the dough under to form a ball and place it in a clean bowl, lightly greased with oil; toss the dough to coat.
• Step 12
  Cover the bowl and transfer it to the fridge for at least 8 hours and up to 24 hours.
• Step 13
  Day 3… The next day, remove the dough from the fridge and bring it back to room temperature, about 45 to 60 minutes.
• Step 14
  Generously flour the work surface and drop the dough onto it. With well-floured hands, gently stretch the dough to a 7 x 12-inch rectangle.
• Step 15
  Flour the top and cut the dough lengthwise. Make 2 loaves or cut into smaller pieces to make buns or a mix of each.
• Step 16
  Place parchment paper on a large cutting board and lightly flour the paper.
• Step 17
  Carefully transfer the loaves/buns to the prepared parchment paper, leaving 2 inches apart to expand during baking. Reshape the dough if needed and flour more on top.
• Step 18
  Cover and let it proof for 2 hours.
• Step 19
  An hour later, position the oven rack at the very bottom of the oven and another rack in the center. Place a flat baking sheet, upside down, or use a flat cookie sheet or baking stone, on the middle rack. Preheat oven to 450 degrees F.
• Step 20
  Another hour later, when ready to bake, carefully but quickly, slide parchment paper onto upside-down baking sheet.
• Step 21
  Drop in 4 cups of ice cubes in a large baking dish or roasting pan - don’t use glass. Place the pan on the bottom rack.
• Step 22
  Bake for 20 to 22 minutes or until light golden brown and the internal temperature reads 200 degrees F.
• Step 23
  When done, remove from the heat and transfer to a wire rack. Allow to cool for at least 45 minutes before slicing and serving.
• Step 24
  To view this classic Italian bread on YouTube, click on this link ➡ https://youtu.be/YbnMbPYufvs
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