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Italian Soft Ciabatta Bread

(Makes 2 loafs)

Best flour to use:
Soft Italian wheat, such as Tipo 00, is ideal for this bread. It has a finer texture and lower gluten strength than hard bread flours, giving you a lighter, more digestible result with a delicate crumb and mild flavour.

Biga (Pre-ferment)

Ingredients

  • 3.53 oz (100 g) white stone-ground non-GMO flour (preferably Italian Tipo 00)
  • 2.12 oz (60 g) white sourdough starter (fed and ready to use)
  • 3.53 oz (100 g) filtered water (start with 2.47 oz / 70 g and add more if the biga feels too dry)

Instructions
Mix all ingredients until just combined — it should form a slightly stiff dough.
Cover and let it rest at room temperature for 4 to 6 hours before mixing the final dough.
In winter, the biga will take closer to 6 hours to mature; in warmer weather, 4 hours is usually enough.

How to tell when it’s ready:

  • The biga will look airy and bubbly on top, with larger bubbles rather than tiny ones.
  • It should at least double in size, or slightly more.
  • The surface will appear glossy and uneven, and it will feel light and elastic when touched.
  • The smell should be mildly sweet and yeasty, not sour.
  • If unsure, do a float test — drop a small spoonful of the biga into water. If it floats, it’s ready to use.

The final dough:

Final Dough

Ingredients

  • 13.4 oz (380 g) filtered water
  • 0.35 oz (10 g) Himalayan or sea salt
  • 17.6 oz (500 g) white flour (Tipo 00 or strong bread flour)
  • The entire biga (pre-ferment) from the previous step

Method

  1. Add the water (13.4 oz / 380 g) to a mixing bowl.
  2. Add the whole biga and mix gently to break it apart.
  3. Add the salt (0.35 oz / 10 g) and flour (17.6 oz / 500 g), and mix until everything is incorporated — no dry flour should remain.
  4. Cover and let it rest for 30 minutes.
  5. After resting, lightly wet your hands and gently lift one side of the dough, folding it inward toward the centre. Continue this folding motion all around the bowl.
  6. Cover again and rest for another 30 minutes.
  7. Repeat the folding process. You can also add a few coil folds if the dough feels relaxed. Repeat up to 4 times, with 30-minute rests in between.
  8. After the final fold, cover and let the dough rise until light and airy — about 1 to 2 hours, depending on the room temperature.

Shaping and Proofing

  1. Lightly flour your work surface — this dough will be sticky, so be generous with flour.
  2. Gently tip the dough out, dust the top, and cut it in half.
  3. Place each piece on its own FLOURED sheet of baking paper.
  4. Transfer the loaves (still on the paper) into a container or baking pan with a lid that seals.
  5. Fold the baking paper away from the loaves so it’s level with the top, PLACE A GENEROUS AMOUNT OF FLOUR ON TOP then close the lid.
  6. Let the loaves proof at room temperature until they almost double in size, then place the container in the fridge for cold fermentation overnight.

Baking

  1. The next day, preheat your baking stone or Dutch oven to 450°F (232°C).
  2. Carefully lift the baking paper with the loaves out of the container and place them on the hot stone or into the Dutch oven.
  3. Bake for 35–40 minutes, or until your desired colour is reached.
  4. For extra steam, place a few ice cubes under the baking paper (IN THE DUTCH OVEN) or spray the loaves with water (ON THE BAKING STONE) every 2 minutes during the first 10 minutes of baking.