Ingredients:

  • 1 cup (120g) all-purpose flour, unbleached (US) / 120g plain flour (UK)
  • ½ cup (120g) lukewarm water (US) / 120g lukewarm water (UK)
  • ⅛ teaspoon (0.5g) active dry yeast (US) / 0.5g active dry yeast (UK)
  • 1 cup (240g) lukewarm water (US) / 240g lukewarm water (UK)
  • 2 ½ cups (300g) all-purpose flour, unbleached (US) / 300g plain flour (UK)
  • 2 teaspoons (12g) salt (US) / 12g salt (UK)
  • 1 teaspoon (3g) active dry yeast (US) / 3g active dry yeast (UK)
  • 2 tablespoons olive oil, plus more for greasing (US) / 30ml olive oil, plus more for greasing (UK)
  • Cornmeal or semolina flour, for dusting (US) / Semolina flour, for dusting (UK)

Instructions:

  1. Make the Biga: Combine flour, water, and yeast in a bowl. Mix until a shaggy dough forms. Cover and let rest at room temperature for 12-16 hours.
  2. Combine Dough Ingredients: In the bowl of a stand mixer (or a large bowl if mixing by hand), combine water, biga (cut into small pieces), flour, salt, yeast, and olive oil.
  3. Mix the Dough: Mix on low speed with a dough hook (or knead by hand) for 8-10 minutes. The dough will be very wet and sticky.
  4. Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 2-2.5 hours, or until doubled in size.
  5. Shape the Ciabatta: Gently deflate the dough. On a well-floured surface, gently stretch the dough into a rectangle. Cut into 6-8 equal pieces using a bench scraper. Gently shape each piece into a slightly elongated, rustic shape.
  6. Final Proof: Place the shaped loaves on a baking sheet lined with parchment paper that has been generously dusted with cornmeal or semolina. Cover loosely with plastic wrap and let proof for 1-1.5 hours, or until nearly doubled in size.
  7. Preheat Oven: Preheat oven to 450°F (232°C). Place a baking sheet or cast-iron skillet on the bottom rack of the oven.
  8. Bake the Ciabatta: Gently spray the loaves with water. Carefully transfer the baking sheet to the oven. Pour 1 cup of hot water into the preheated baking sheet or skillet on the bottom rack to create steam. Immediately close the oven door.
  9. Bake: Bake for 25-30 minutes, or until the loaves are golden brown and the internal temperature reaches 200-210°F (93-99°C).
  10. Cool and Enjoy: Transfer the loaves to a cooling rack and let cool completely before slicing and serving.