Ciabatta
Three ways to read this recipe
The table
| 1 1/2 cups(200 g)bread flour | stir the biga, rest 12 hours | mix to a slack dough | fold in the bowl every 30 min for 2 hours | cut in two on a dusted peel, rest 45 min | bake 475°F 22 min with steam |
| 1/2 cup(115 g)cool water | |||||
| 1/8 tsp(0.4 g)instant yeast | |||||
| 2 1/4 cups(300 g)bread flour | |||||
| 1 1/4 cups(285 g)warm water | |||||
| 1 tsp(3 g)instant yeast | |||||
| 2 tsp(10 g)fine sea salt | |||||
| 2 Tbssemolina | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1stir the biga, rest 12 hours
2mix to a slack dough
goes in with what step 1 made
4cut in two on a dusted peel, rest 45 min
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 13 hr 37 mintwo waits that overlap count once
- Needs you
- 30 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 16 hr.
stir the biga, rest 12 hours
12 hrwalk away(read off the step)from the start
mix to a slack dough
not timed12 hr in
fold in the bowl every 30 min for 2 hours
30 minneeds you(read off the step)12 hr in
cut in two on a dusted peel, rest 45 min
45 minwalk away(read off the step)12 hr 30 min in
bake 475°F 22 min with steam
22 minwalk away(read off the step)13 hr 15 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need peel
See how it is written
>> title: Ciabatta
>> category: Breads
>> tags: bread, italian, yeast, biga, oven
>> counters: Bakery, Deli
>> servings: 10
>> time: 16 hr
>> step.1: stir the biga, rest 12 hours
>> step.2: mix to a slack dough
>> step.3: fold in the bowl every 30 min for 2 hours
>> step.4: cut in two on a dusted peel, rest 45 min
>> step.5: bake 475°F 22 min with steam
Stir @bread flour{1 1/2%cup}(200 g), @cool water{1/2%cup}(115 g), and @instant yeast{1/8%tsp}(0.4 g) to a stiff biga, then rest ~{12%hours}.
Mix @&(~1)biga{} with @bread flour{2 1/4%cup}(300 g), @warm water{1 1/4%cup}(285 g), @instant yeast{1%tsp}(3 g), and @fine sea salt{2%tsp}(10 g).
Fold @&(~1)dough{} in the bowl every ~{30%min} until puffed and airy.
Cut @&(~1)dough{} into two loaves on a #peel{} dusted with @semolina{2%Tbs}, then rest ~{45%min}.
Bake @&(~1)loaves{} at 475°F with steam for ~{22%min}.