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ciabatta crumb
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Two Day Ciabatta

A rustic ciabatta loaf with a soft, open crumb. Made over two days for extra flavour.
Prep Time1 hour 35 minutes
Cook Time25 minutes
Proving Time1 day
Total Time1 day 2 hours
Course: Appetizer, Bread, Lunch
Cuisine: Italian
Servings: 6 People
Author: Ben Racey

Equipment

  • Digital Scales
  • Digital Food Probe
  • Measuring Jug
  • Small Mixing Bowl
  • Stand Mixer
  • Scissors
  • Large Mixing Bowl
  • Plastic Dough Scraper
  • Metal Bench Knife
  • Large Baking Tray
  • Baking Stone
  • Spray Bottle

Ingredients

Biga

  • 180 g 00 Flour
  • 110 g Water 38°c/100°f
  • 1 g Dried Active Yeast Or ¼ tsp

Dough

  • 270 g 00 Flour
  • 200 g Water 25.5°c/78°f
  • 50 g Water 38°c/100°f
  • 2 g Dried Active Yeast
  • 9 g Maldon Sea Salt
  • 25 g Olive Oil

Instructions

  • The Biga.
    In a jug, whisk together the water & yeast. Leave somewhere warm to go frothy, roughly 5 minutes.
    110 g Water, 1 g Dried Active Yeast
  • In a small mixing bowl, place the 00 flour & the activated yeast. Use your hands to bring together into a rough dough.
    Make sure not to overwork the biga as this will make it get too warm. Stop mixing as soon as a rough dough forms.
    180 g 00 Flour
  • Cover the bowl with clingfilm & leave to ferment at 15°c - 20°c for 10-12 hours.
  • The Dough.
    Half an hour before the biga is ready, place the flour & 200g of water (@25.5°c/78°f) into the bowl of a stand mixer. Using the dough hook, mix until a rough dough forms.
    Leave to autolyse for 30 minutes.
    200 g Water, 270 g 00 Flour
  • Next, combine the yeast & the 50g of water (@38°c/100°f) then leave to go frothy.
    50 g Water, 2 g Dried Active Yeast
  • In the meantime, use a pair of scissors dipped in water to cut the biga into small pieces. Place this into the autolysed dough along with the activated yeast.
  • Mix on a medium speed until combined then add in the salt & olive oil.
    9 g Maldon Sea Salt, 25 g Olive Oil
  • Keep mixing on medium speed until the dough passes the windowpane test, roughly 5-10 minutes.
  • Transfer the dough into a lightly oiled bowl & leave at room temperature for 1 hour, performing a set of coil folds every 20 minutes.
    If your kitchen is warmer than 26°c/78°f, leave the dough at room temperature for 45 minutes, coil folding every 15 minutes.
  • Cover the bowl with clingfilm, place into the fridge & leave for 12 hours*.
    *Give the dough at least 10 hours in the fridge but no more than 18 hours.
  • Next, carefully transfer the dough onto a worksurface dusted with plenty of 00 flour. Use a plastic dough scraper to release the dough from the bowl if necessary.
  • Dust the top of the dough with more 00 flour then use a metal bench knife to push the sides in to form a rectangle roughly 15cm x 25cm.
    Use the dough knife to cut the dough in half lengthwise then carefully transfer each piece of dough onto a baking tray lined with baking parchment, leaving plenty of space between.
    I like to use an upside down baking tray as the flat surface makes transferring the dough onto the baking stone easier.
  • Cover the ciabattas with an upside down baking tin/roasting tray & leave to rise for 1-1½ hours.
    The dough is ready to bake when it has risen slightly. If you press the dough lightly with a fingertip, the indentation will slowly fill back in. If it springs back straight away, it needs to prove for longer.
  • Whilst your ciabattas are proving, preheat an oven to 220°c/200°c fan. (430°f/390°f fan). Place a baking stone or large baking tray in the oven at the same time & leave to preheat for at least 30 minutes.
  • Fill a spray bottle with cold water.
  • Once ready to bake, carefully slide the ciabattas onto the baking stone/baking tray (leaving them on the baking parchment), spray the dough generously with cold water then immediately shut the oven dough.
    Alternatively, when you preheat your oven/baking stone, place a roasting tin onto the bottom of the oven at the same time. When you go to bake the bread, pour 100-200ml of water into the roasting tin just before shutting the oven door.
  • Bake for 20-25 minutes, or until the bread is golden brown & sounds hollow when tapped on the bottom.
  • Once cooked, transfer the ciabattas onto a wire cooling rack & leave to cool completely.

Notes

To Cook In An Aga.
Cook the ciabattas on a baking stone/tray on the bottom set of runners in the roasting oven. Bake as above.
Kept airtight, the ciabattas will last for 2-3 days.
For this recipe, I'd recommend using an 00 flour with around 14% protein. Strong white bread flour will work as well.