Ingredients
Pre-ferment (biga)
Main dough
Directions
- 1
Mix the biga and let it ferment at room temperature overnight.
- 2
Mix all ingredients into a shaggy dough. Let the dough rest for 15 minutes. Then do a set of stretch & folds.
- 3
Cover and rest for 30 minutes, then do another set of stretch & folds.
- 4
Cover and rest another 30 minutes, then laminate the dough (see video) or do another set of stretch & folds.
- 5
Cover and rest the dough for 1 hour.
- 6
Carefully remove the dough from the bowl and dump it onto a well-floured surface. Shape into a rough rectangle, but be careful not to degas the dough too much.
- 7
Cut into 2-6 pieces using a dough scraper.
- 8
Place on a piece of parchment paper, cover and let them proof for 45-60 minutes. In the meantime preheat the oven (and a baking steel or tray) to 250°C.
- 9
Transfer the ciabattas to the oven, create some steam and bake for 12 minutes. Remove the steam, decrease the temperature to 230°C, then bake for another 12-15 minutes until deep golden brown.
- 10
Let them cool for at least 1 hour.
