CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a high smoke point, while vegetable oil is often cheaper.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter adds depth of flavor, while instant yeast is convenient.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with trace minerals, while table salt is more economical.

Measure 175 grams of warm water, 1/4 teaspoon of instant yeast, and 225 grams of all-purpose flour into a high-sided container to make the biga.

Stir until there are no dry clumps of flour, cover, and let ferment for 6 to 24 hours.

After fermentation, measure 180 grams of warm water and 250 grams of strong all-purpose flour into a stand mixer bowl.

Mix on low speed to combine for the auto-lease, then cover with a tea towel and let stand for 30 minutes.

After 30 minutes, add 40 grams of warm water, 5 grams of instant yeast, 10 grams of salt, and all of the biga to the bowl.

Mix on low speed for 3 minutes, then increase to high speed for 5 minutes until the dough is shiny and pulls away from the bowl.

Transfer the dough to a medium bowl greased with olive oil, cover, and let ferment for 30 minutes.

Perform a strength-building fold by stretching and folding the dough four times, then cover and let rest for another 30 minutes.

After 30 minutes, perform lamination by stretching the dough into a large rectangle on a wet surface and folding it letter-style.

Cover and let ferment for 60 minutes until the dough has risen by about 30%.

Flour the surfaces and gently release the dough from the bowl onto a floured cutting board.

Shape the dough into a square slab, flour the top, and prepare a piece of parchment paper dusted with flour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens