Ciabatta recipe

Directions

1. 1
   The night before you want to bake, prepare the biga by mixing the flour, water and yeast in a bowl until it forms a wet paste.
2. 2
   Cover the bowl with clingfilm and leave in a warm place overnight (around 12 hours).
3. 3
   The next morning, the biga will have expanded and will be full of small air bubbles.
4. 4
   In a large bowl, mix the biga with the water for the main dough.
5. 5
   Use your fingers to break the biga apart into small pieces.
6. 6
   Add the remaining flour, salt and yeast, and mix together until it forms a raggedy wet dough.
7. 7
   Cover the bowl with clingfilm and leave for 20 minutes.
8. 8
   This allows the gluten in the flour to develop, making the dough easier to knead later.
9. 9
   Turn the dough out onto a clean flat surface and start kneading.
10. 10
    The dough will seem very wet at first; resist the urge to add more flour, and continue kneading for 10-15 mins.
11. 11
    The dough will slowly become smooth and very elastic.
12. 12
    (See the main ciabatta article for a handy video clip on kneading wet dough
13. 13
    Transfer the dough into an oiled bowl, cover the bowl with clingfilm, and leave to rise in a warm place for 3-5 hours, until the dough has roughly tripled in volume.
14. 14
    Very gently without squeezing, tip the dough out onto a well-floured surface.
15. 15
    Flour the top of the dough, and cut into two equal pieces.
16. 16
    Don't worry about the shape.
17. 17
    Prepare a baking sheet with baking paper and a generous dusting of flour.
18. 18
    With floury hands, very gently lift each piece of dough and place it top-side down on the baking sheet.
19. 19
    Cover the dough with oiled clingfilm and leave to rise for 1 hour.
20. 20
    Preheat oven to Gas Mark 9 / 250C.
21. 21
    Remove the clingfilm.
22. 22
    Bake at Gas Mark 9 / 250C for 8 mins, then turn the oven down to Gas Mark 4 / 180C and bake for a further 12 mins.
23. 23
    The ciabatta is done when the crust is golden brown and the bread feels very light for its size.
24. 24
    Cool on a wire rack.