Baking Bread Recipe | Homemade Ciabatta

Homemade Ciabatta

4 ounces (1/2 cup) water
1/2 teaspoon active-dry yeast
5 ounces (1 cup) all-purpose flour
17 ounces (2 cups plus 2 tablespoons) water
1 teaspoon active-dry yeast
20 ounces (4 cups) all-purpose flour
2 teaspoons kosher salt

  • Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight.
  • By the next day, the biga will look soupy with many big bubbles dotting the surface.
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