Ciabatta, meaning "slipper" in Italian, is a classic bread renowned for its unique texture. Unlike its denser counterparts, ciabatta boasts a light, airy crumb with large, irregular holes, thanks to a high hydration dough and minimal kneading. This makes it perfect for soaking up sauces, oils, and spreads for panini sandwiches. It's also great dipped in olive oil or slathered with pesto!
First, mix the Biga (bread flour, yeast and water) in a medium bowl until combined. Cover with plastic wrap and leave overnight in a cool and dry location.
Make the Dough
The next day, mix the dough ingredients (bread flour, active dry yeast, kosher salt) in a large bowl. Using your hands, mix in the warm water and biga mixture. Stir until the dough forms a ball.
Continue mixing about 4 minutes, or until the dough appears smooth and is very sticky.
Let the Dough Rise One Hour
Place the dough in a slightly oiled bowl. Let rise for an hour, or until doubled in size.
Flour the Dough
Flour a large work surface and place the dough on top. Flour over the dough, and gently stretch it into a rectangle. Divide into two pieces.
Line a baking sheet with parchment paper, and lightly dust the parchment with flour.
Let the Dough Rise Another Hour
Transfer each piece of dough to the baking sheet, stretching them gently, and sift the tops with more flour. Allow to rise another hour.
Bake the Bread with Steam
Heat the oven to 475° F.
In the lower third of the oven, place an empty baking sheet with 3 cups of ice cubes on the rack. Place the baking sheet with the bread on a higher rack. Bake 25-40 minutes, or until the loaves are golden brown. You can lower the temperature to 400 F if they are getting brown too quickly.
Place a baking sheet in the lower third part of the oven and measure out three cups of ice cubes into a large bowl. Place the sheet with the bread in the oven and immediately toss the ice onto the empty baking sheet.
Bake until the loaves are deeply golden, 35 to 45 minutes. (Ours were done at 24 minutes).
Notes
You can lower the oven to 400F if the bread is browning too quickly.
Keyword baking, bread, ciabatta, Italian food, Italy