Rustic Italian Ciabatta

Name: Rustic Italian Ciabatta
Yield: 2 loaves
Ingredients: 170 g Water; 226 g Bread Flour; 0.125 tsp Instant yeast; 170 g Water; 226 g Bread Flour; 1 tsp Instant yeast; 9 g Table salt

An overnight preferment for an airy, open crumb.

18 hours 40 minutes2 loaves

Ingredients

Ingredients for2 loaves
Ingredient	Amount
Biga
Water	170 g
Bread Flour	226 g
Instant yeast	0.125 tsp
Dough
WaterLukewarm.	170 g
Bread Flour	226 g
Instant yeast	1 tsp
Table salt	9 g

Method

1
Mix the biga and ferment overnight. Add dough water and the remaining ingredients; mix into an elastic, very soft dough.
2
Rest 1 hour, fold, then rise another hour. Flour the worktop generously and divide gently into two oblong loaves. Cover and proof 1–2 hours, until puffy.
3
Preheat the oven to 260°C/500°F. Load the loaves and reduce to 220°C/425°F.
4
Bake 22–25 minutes. Finish briefly in the switched-off oven with its door ajar, then cool.