Homemade Ciabatta Authentic Italian Bread Recipe

Instructions:

1. Prepare the Biga (Starter): In a bowl, combine flour, water, and yeast. Mix until just combined, cover with plastic wrap, and let it ferment at room temperature for 12-24 hours (until bubbly and increased in size).
2. Combine Dough Ingredients: In the bowl of a stand mixer (or in a large bowl), combine the biga, flour, water, salt, and olive oil.
3. Mix the Dough: Using the dough hook (or your hands), mix on low speed for 8-10 minutes (or knead by hand for 10-12 minutes) until the dough is smooth and elastic. The dough will be very wet and sticky – this is normal.
4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise at room temperature for 2-3 hours, or until doubled in size. Fold the dough every 45 minutes during the first 1.5 hours.
5. Shape the Ciabatta: Gently turn the dough out onto a heavily floured surface. Divide the dough in half. Gently shape each half into a rough rectangle, being careful not to deflate the dough too much.
6. Second Rise (Proofing): Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 45-60 minutes, or until slightly puffy.
7. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or baking sheet inside.
8. Bake the Ciabatta: Just before baking, spray the inside of the oven with water to create steam. Gently transfer the parchment paper with the ciabatta loaves onto the preheated baking stone or baking sheet.
9. Bake: Bake for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
10. Cool: Transfer the ciabatta to a wire rack to cool completely before slicing and serving.