Ingredients
At least 700g bread flour
1 tbsp and ⅓ tsp active dry yeast
3 ¾ tbsp kosher salt
Makes one large loaf or two small/medium loaves
Total Time: ~20 minutes active, ~15 hours total
Add 290g bread flour, ⅓ tsp active dry yeast to a large bowl and mix together. Add ⅘ cup of just barely above room temperature tap water. Work the dough with a rubber spatula for about 6-7 minutes until
the dough starts to get thick and "pull back", with gluten forming.
Cover bowl with a kitchen towel and let sit for 12 hours at room temperature. This pre-ferment is called a biga.
After the 12 hours, in a separate bowl add 360g bread flower, 1 tbsp active dry yeast, the kosher salt, the biga (this should look wet with holes at this stage), and 1 ⅓ cups of just over room temperature water. Work with a rubber spatula for 6-7 minutes until the dough is fully consistent and resistent. It is important not to underwork it during this step.
Cover the bowl with a kitchen towl and let sit for 1 hour at room temperature.
Cover a baking surface with a healthy amount of bread flour. Pour the dough onto the surface and give it three to four folds until it falls into its final ciabatta shape. Either leave as one large loaf, or cut into two halves.
Then place onto a piece of parchment paper, and let sit covered with a kitchen towl for another 45 minutes.
Preheat the oven to 475 degrees Fahrenheit. Add a tray full of ice or water at the bottom of the oven to create a steamy enviornment to make a crispy crust for the loaf. Bake for about 38-40 minutes or until golden brown on the outside.
