CIABATTA
Steps:
- Make biga:
- Place water in processor. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Add 1 cup flour; process until blended. Scrape down sides of work bowl. Add 1 cup flour; repeat processing and scraping. Add remaining 1 1/3 cups flour. Process until small moist clumps form. Gather dough into ball (dough will be firm); place in large bowl. Cover; chill overnight (biga will soften, resembling thick oatmeal in texture).
- Make dough:
- Pull biga into walnut-size pieces; place in a clean large bowl. Add water, yeast and 1/2 cup plus 3 tablespoons semolina. Using 1 hand, squeeze ingredients together 2 minutes. Work dough 4 minutes by scooping sections from sides of bowl and pressing into center, blending into very soft, shaggy mass. Using spatula, scrape dough from sides of bowl into center. Let dough rest in bowl, uncovered, 10 minutes.
- Sprinkle salt over dough. Using 1 hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes. Scrape dough from hand and sides of bowl. Cover bowl with towel; let dough rest 20 minutes.
- Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl. Cover with towel and let dough rest in bowl 20 minutes.
- Bake bread:
- Preheat oven to 425°F. Sprinkle work surface with additional semolina. Turn dough out onto semolina. Using pastry scraper or large knife, cut dough in half; keep halves separated. Let stand, uncovered, 20 minutes.
- Sprinkle 2 large baking sheets with additional semolina. Transfer each dough half, semolina side up, to 1 sheet. Stretch each dough half to 16x4-inch rectangle. Press fingertips into dough in several places to dimple surface (characteristic of this bread). Bake until golden brown, about 25 minutes. Cool. (Can be prepared 2 weeks ahead. Double-wrap in aluminum foil to freeze.)
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Derrick Sparks
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James Tillequots
[email protected]I've been making ciabatta for years, and this recipe is by far the best. The bread is always perfect, with a crispy crust and a soft, chewy interior. I love using it for sandwiches and bruschetta. It's also great for dipping in olive oil and balsamic
Nicolene Scott
[email protected]I'm a professional baker, and this is one of my favorite ciabatta recipes. It's easy to make and always turns out perfect. The bread is light and airy, with a slightly tangy flavor. I highly recommend it!
James Eddington
[email protected]I made this ciabatta for a party last week, and it was a big hit! Everyone loved it. The bread was so soft and fluffy, and the crust was perfectly crispy. I will definitely be making this again.
Saifeen Alif
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Maurice Leslie
[email protected]I've tried several ciabatta recipes, but this one is my favorite. The bread is always light and fluffy, with a crispy crust. I love using it for sandwiches and bruschetta. It's also great for dipping in olive oil and balsamic vinegar.
Ihor Brutkovskyy
[email protected]This is my go-to ciabatta recipe. It's easy to make and always turns out great. I love the big air pockets and the chewy texture. It's perfect for sandwiches, croutons, or just eating on its own.
Sheraz Haider
[email protected]I made this ciabatta last weekend, and it was a huge success! I served it with a variety of cheeses and meats, and it was all gone in minutes. The bread was so light and airy, and the crust was perfectly crispy. I'll definitely be making this again s
Farah Dndy
[email protected]I've been making this ciabatta recipe for years, and it never disappoints. It's always a hit with my family and friends. The bread is so flavorful and has the perfect texture. I highly recommend it!
Yemi Hart
[email protected]This ciabatta is the perfect bread for sandwiches. It's sturdy enough to hold up to all your favorite fillings, but still soft and fluffy. I also love using it for croutons and bread crumbs. It's a versatile and delicious bread that I highly recommen
Nakash Ahmad
[email protected]I'm a beginner baker, and this was my first time making ciabatta. I was so surprised at how easy it was! The recipe was very straightforward, and the bread turned out beautifully. It was crusty on the outside and soft and chewy on the inside. I will
celsa hernandez hernandez
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Faatima Cabdiraxmaan
[email protected]I've tried many ciabatta recipes in the past, but this one is by far the best. The instructions were clear and easy to follow, and the bread turned out perfectly. I love the big air pockets and the slightly tangy flavor. Highly recommend!
Kilee Jion
[email protected]This ciabatta recipe is amazing! The bread came out perfectly crispy on the outside and soft and fluffy on the inside. I added some rosemary and garlic to the dough for extra flavor, and it was delicious. Will definitely be making this again!