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 min1 of 5 steps gives no time
- Needs you
- about 30 min
- If you get it wrong
- Narrow — after the cut it gets forty-five minutes and no more, because a dough this slack over-proofs into a puddle on the peel and never comes back up
stir the biga, rest 12 hours
12 hrwalk away(we think)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(we think)12 hr in
cut in two on a dusted peel, rest 45 min
45 minwalk away(we think)12 hr 30 min in
bake 475°F 22 min with steam
22 minwalk away(we think)13 hr 15 min in
- needs you
- you can walk away
- never timed
- we think
You'll need peel
Goes with
See how it is written
>> title: Ciabatta
>> category: Breads
>> tags: bread, italian, yeast, biga, oven
>> counters: Bakery, Deli
>> servings: 10
>> time: 16 hr
>> slack: narrow — after the cut it gets forty-five minutes and no more, because a dough this slack over-proofs into a puddle on the peel and never comes back up
>> step: stir the biga, rest 12 hours
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}.
>> step: mix to a slack dough
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).
>> step: fold in the bowl every 30 min for 2 hours
Fold @&(~1)dough{} in the bowl every ~{30%min} until puffed and airy.
>> step: cut in two on a dusted peel, rest 45 min
Cut @&(~1)dough{} into two loaves on a #peel{} dusted with @semolina{2%Tbs}, then rest ~{45%min}.
>> step: bake 475°F 22 min with steam
Bake @&(~1)loaves{} at 475°F with steam for ~{22%min}.