Homemade Ciabatta | Airy & Crispy

Method

• 1
  For the biga starter, stir the yeast smooth with 30 ml lukewarm water.
• 2
  Add the flour to the bowl of a stand mixer. Using the dough hook, stir on medium speed, gradually adding the yeast mixture and 170 ml lukewarm water. Knead for about 5 minutes until the dough is smooth and elastic.
• 3
  Lightly grease a bowl with vegetable oil, place the dough in it, and cover with cling film. Let it mature in a warm place for 12–15 hours.
• 4
  For the main dough, stir the yeast until creamy with 30 ml lukewarm water, then stir in another 370 ml lukewarm water. Combine this mixture with the prepared biga starter.
• 5
  Add the milk and yeast mixture to the mixing bowl and gradually stir in the flour. Knead the dough on high speed for 10 minutes. Only then add salt and olive oil and mix for another minute.
• 6
  Brush the dough with a little olive oil, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours until its volume has doubled.
• 7
  Generously flour the work surface and very carefully turn the risen dough onto it, so that the air bubbles are preserved.
• 8
  With floured hands, carefully shape the dough into a plate about 2.5 cm thick. Divide into 6 equally sized, rectangular pieces with a knife or dough cutter.
• 9
  Preheat the oven to 220 °C top/bottom heat.
• 10
  Place the dough pieces on a baking sheet lined with baking paper, lightly dust with flour, and let them rise again in a warm place for 30 minutes.
• 11
  Just before baking, spray the oven walls with water using a spray bottle to create steam. Immediately slide the baking sheet into the oven and quickly close the door.
• 12
  Bake the ciabatta for about 30 minutes until golden brown. Afterwards, let it cool completely on a wire rack.
• 13
  Tip: The steam at the beginning of baking is crucial for the typical crust. If you don't have a spray bottle, you can also quickly splash some water onto the oven walls with your fingers. Work quickly so that the oven doesn't cool down.