In a large bowl, combine flour and water. Mix until no dry spots remain.
Add the biga and mix well.
Let the mixture rest (autolyse) for 20-30 minutes.
Add salt and gently fold to incorporate.
3. Bulk Fermentation:
Cover the bowl and let the dough rise for about 2 hours, folding every 30 minutes.
The dough should increase in volume by 50% and show bubbles.
4. Shaping the Loaf:
Transfer the dough to a well-floured surface.
Divide into two equal portions and gently shape into rectangles.
Place on a parchment-lined baking sheet.
5. Proofing:
Cover and let the loaves proof for 1 to 1.5 hours.
Preheat the oven to 475°F (245°C), with a baking stone and an empty pan for steam.
6. Baking:
Pour hot water into the empty pan to create steam.
Transfer loaves to the preheated baking stone.
Reduce oven temperature to 450°F (230°C) and bake for 25-30 minutes until golden brown.
Cool on a wire rack for at least an hour before slicing.
Tips for Perfect Ciabatta
Use high-quality flour.
Continued on next page 👇(page 3)👇
