Name: Ciabatta
Yield: Makes 9 lb/4.08 kg dough. DDT: 78°F/26°C
Ingredients: water; instant dry yeast; salt; biga; water; bread flour

Preparation info

Appears in

Published 2015

Ingredients

Method

To prepare the biga, combine the flour, water, and yeast and mix with the dough hook attachment on low speed for 3 minutes, or until thoroughly combined. Transfer to a container, cover, and ferment at 75°F/24°C for 18 to 24 hours, until the biga has risen and begun to recede; it should still be bubbly and airy.
To prepare the final dough, combine the flour and

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