How Do You Make Ciabatta?
Popular in every region of Italy, ciabatta varies slightly in the Northern portion of the country where wheat flour enhances the dough. With a distinctive taste and a thick chewy crust, ciabatta goes well with pasta and salads. In authentic recipes, a biga (sponge) ferments for 24 hours before the dough is prepared. Step 1 Prepare the biga the day before you will serve the ciabatta. Combine 1 cup of bread flour with ½-cup of lukewarm water and add a pinch of yeast. Step 2 Stir the biga thoroughly and cover the bowl with plastic wrap. Put the bowl in a dark place for 24 hours to ferment. The inside of a kitchen cabinet is a good choice. Step 3 Remove the bowl and stir down the mixture inside. The biga will look soft and large. Into a mixer bowl, fitted with a dough hook, measure 2 cups of bread flour, 1/4-cup of olive oil, ½-teaspoon of yeast and 1-teaspoon of salt. Step 4 Turn the mixer on low and gradually add the biga to the mixer bowl. After the dry ingredients are incorporated and
