CIABATTA 100% BIGA - IL PANE DAI MILLE BUCHI - COTTO NEL FORNO DI CASA
Recipe Information
Ciabatta Bread
Cultural Context
Ciabatta bread originated in Italy in the 1980s as a response to the popularity of French baguettes. Its name means 'slipper' in Italian, referring to its shape. This rustic bread is known for its crispy crust and airy, open crumb, making it perfect for sandwiches or as a side to meals. Today, ciabatta is enjoyed globally, with various adaptations appearing in bakeries around the world.
flour
๐ฅHealthier: whole wheat flour
๐ฐCheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
olive oil
๐ฅHealthier: avocado oil
๐ฐCheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
yeast
๐ฐCheaper: sourdough starter
Sourdough starter can be a cost-effective alternative.
salt
๐ฐCheaper: sea salt
Sea salt is often less expensive than specialty salts.
Prepare the biga by mixing 500 g of flour, 250 g of water, and 4 g of fresh yeast. Let it rest until bubbly.
For the dough refresh, combine the biga with 150 g of water, 10 g of salt, and 5 g of malt (or 1 teaspoon of honey). Knead until smooth.
Shape the dough into ciabatta loaves and let them rise until doubled in size.
Bake the ciabatta in a preheated oven until golden brown.
Cooking Techniques
Equipment Needed
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธAllergens
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