Italian Ciabatta
Make authentic Italian ciabatta bread using BIGA (a pre-fermented dough). Ciabatta is ideal for sandwiches, dinner rolls, and everything in between.
Servings: 21 rolls
Calories: 305kcal
Equipment
- tea towel
- metal 9 x 13 inch (23 x 33 cm) pan
- bench scraper or sharp knife
- light colored baking sheets
Ingredients
BIGA
- 8 ½ cups bread flour
- 3 teaspoons active dry yeast
- 2 ¼ cups water (70°F or 21°C)
Ciabatta
- 3 cups semolina flour plus more for dusting
- 2 teaspoons active dry yeast
- 2 cups plus 1 tablespoon water (70°F or 21°C)
- 2 tablespoons granulated sugar
- 5 tablespoons extra virgin olive oil
- 6 teaspoons fine sea salt
Instructions
For BIGA
- Mix flour and yeast in a stand mixer fitted with a dough hook attachment on medium low speed. Slowly add in water.
- Once a shaggy dough forms, bump the mixer speed up to high and continue mixing until the dough forms into one solid mass, about 1 - 2 minutes.
- Transfer the dough to a large mixing bowl and cover with a tea towel. Allow the dough to rise at room temperature for 12 - 16 hours until the top of the dough has crusted over and is flat (if it’s rounded/domed, it needs to sit for a longer time).
- Once ready, you must use it immediately. Cut off and discard a very thin layer of the crusty top of the BIGA then measure about 5 cups (1200 grams).
For Ciabatta
- Mix semolina flour and yeast in a stand mixer fitted with a dough hook attachment on medium low speed. Slowly add in water. Scrape down the sides of the mixer as needed. Once combined, add about 5 cups (1200 grams) BIGA and mix until incorporated with semolina mixture.
- Add granulated sugar; mix until combined.
- Add extra virgin olive oil to the center of the dough and mix. Add fine sea salt.
- Bump the mixer speed up to high and mix until you hear a popping sound and the dough wraps around the dough hook. The dough will be smooth but very sticky.
- Prepare a metal 9 x 13 inch (23 x 33 cm) pan with a generous dusting of semolina flour.
- Place the dough in the prepared metal pan and sprinkle the top and sides with a dusting of semolina flour. Cover with plastic wrap and allow to rise in a warm, draft-free place until doubled in size and the dough has filled the pan. Rise time will vary depending on the temperature of your environment.
- Generously cover a clean work surface with semolina flour. Gently flip the dough onto the work surface. Using a bench scraper or sharp knife, cut the dough into rolls about 2.5 x 2.5 inches (6 x 6 cm). Be careful not to deflate the air out of the dough during this process.
- Carefully transfer the rolls to parchment lined light colored baking sheets 1 - 2 inches (3 - 5 cm) apart. Ensure the tops are generously covered with semolina flour then lightly cover with plastic wrap and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until doubled in size, about 60 minutes.
- Heat oven to 400°F (205°C).
- Bake for 25 - 30 minutes, rotating the baking sheets halfway through the cooking process, until lightly golden. Place ciabatta on a cooling rack and cover with a tea towel. Allow rolls to cool to room temperature before removing from the pan and slicing in half.
Notes
Store: Store ciabatta rolls in an airtight bag up to 3 days. For longer term storage, freeze the rolls.
Freeze: For long term bread storage, it's best to freeze the rolls (it won't mess up the taste or texture). To freeze, line a baking sheet with parchment paper. Place the rolls on the baking sheet and freeze, just until firm. Place the frozen bread in an airtight container in the freezer until you're ready to serve. To thaw, allow the ciabatta rolls to sit at room temperature.
To Warm Rolls: To serve, heat oven to 350°F (180°C). Line a light colored baking sheet with parchment paper and place room temperature rolls on top. Bake for 10 - 15 minutes until warmed through and slightly crunchy on the outside.
Instant Dry Yeast: You can substitute active dry yeast for instant dry yeast. Use the same amount as is listed in the recipe.
Nutrition
Serving: 1roll | Calories: 305kcal | Carbohydrates: 56g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 669mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 2mg
