Homemade Ciabatta

1. Stage

Make the biga: In a large bowl, stir together all biga ingredients until smooth. Cover and let sit at room temperature for 9 to 15 hours.

2. Stage

Make the dough: To the biga bowl, add all remaining ingredients and mix until smooth. Using a clean, wet hand or a stiff spatula, knead dough with a fast shoveling motion until it becomes more elastic, 5 to 10 minutes. Cover and let rest for 30 to 45 minutes.

3. Stage

Using wet hands, gently scoop up one edge of the dough and pull gently to lift and fold it towards the opposite edge. Cover and let rest for 30 to 45 minutes until dough has relaxed.

4. Stage

Repeat this stretch and fold motion all around the bowl 3 to 4 more times, covering and letting rest for 30 to 45 minutes between each round, until dough holds better shape and retains visible air bubbles inside.

5. Stage

Taking care to maintain the air bubbles in the dough, use a bowl scraper to help you gently pour the dough onto a generously floured surface. Sprinkle the top of the dough evenly with more flour, then gently push dough into a 10” square. Using a sharp knife, halve the dough. Place halves at least 6” apart and push each half into a 5”-x-7” rectangle. Let proof uncovered until the imprint of a finger pressed into the dough bounces back only halfway, about 40 minutes.

6. Stage

About 10 minutes before you are ready to bake, place a cast iron skillet on the bottom rack and preheat oven to 500°. Line 2 baking sheets with parchment.

7. Stage

Gently flip loaves upside down onto prepared sheets and place into the oven. Pour 1 cup hot water into the skillet, and immediately lower oven to 450°. Bake loaves until golden and internal temperature reaches 210°, 25 to 28 minutes.

8. Stage

For a cleaner slice, let cool at least 1 hour before slicing and serving.