Ciabatta

Crusty on the outside, with an airy, chewy open crumb. Our Test Kitchen Ciabatta recipe featuring our organic Butler's Gold 00 and Ryman rye whole grain is the perfect vessel for any sandwich you dream up.

Be sure to check out our Bread flour bundle here! 

 Download a printable version of the recipe here.

Ciabatta

Yield: 4 small loaves or 2 large loaves 

**This is an overnight recipe due to the “biga” or starter.

Ingredients:

Biga:

120g BSM Butler’s Gold 00 flour

1g instant yeast

100g water (76°F)

Dough:

200g BSM Butler’s Gold 00 flour

40g BSM Ryman rye whole grain flour

5g fine sea salt

5g instant yeast

200g water (76°F)

55g whole milk (76°F)

Method:

Biga:

The Biga will need to be made the night before. Mix the Biga ingredients together in an air-tight container. Allow to sit at room temperature (73°F) for 8-12 hrs.

Dough:

In the bowl of a stand-up mixer, add in this order: water, milk, Biga, instant yeast, both flours, and lastly salt. Be sure not to let the salt and yeast touch, as this can significantly slow down or stunt the yeast.

Mix the dough on low-medium speed using the dough hook attachment until fully hydrated. Bump the speed to medium (about 4-6 on a KitchenAid) and allow the dough to knead for 5 min. Turn off the mixer, and allow the dough to rest for 5 min. Turn the mixer back on at medium speed and continue to knead the dough for an additional 7 min. The dough will be sticky at first.

Spray a large bowl with pan spray, and transfer the dough to the bowl. Allow the dough to proof for 1- 1 ½ hrs. at room temperature.

Do six folds by gently pulling the edge of the dough inward while rotating the bowl with each inward fold. Again, this dough is sticky to work with at first, so best to spray your working hand with pan spray to prevent sticking. Cover with plastic wrap and continue proofing for 30 min.

Do six more gentle inward folds as before, cover again with the plastic wrap, and allow to proof for another 30-45 min or until the dough is double in size again and full of bubbles.

Preheat an oven to 450°F, and insert a pizza stone on the middle rack of the oven. If you do not have a pizza stone, a reverse sheet pan will work, but will not create as crispy of a crust. Allow the oven to heat for at least 1hr.

Gently reverse the dough onto a very generously floured work surface, making sure to avoid knocking the bubbles out of the dough. Sprinkle the top of the dough generously with flour and divide the dough in half. No need to weigh each piece as that can further degas the dough. Gently stretch each dough piece out into a rough, small rectangle. Fold the top edge down toward the center of the dough, followed by the bottom edge to complete a letter fold. Be sure to dust flour on the dough along the way to prevent it sticking to your hands. Very gently, transfer the two dough pieces onto a parchment-lined baking pan.. Cut the parchment down the middle so that each piece of dough is now sitting on its own piece of parchment. Allow the dough to do its final rise for 30-45 min or until the dough has expanded and has visible bubbles.

Dust your hands with flour, and slightly dimple the tops of each dough piece. Spray a few spritzes of water onto each dough piece. Using either a pizza peel, or the flat back side of a pan, transfer each dough piece on its parchment directly onto the pizza stone or reverse pan in the oven. Quickly spray water into the oven directed toward the dough, and quickly close the oven door. After 7 min, spray the oven once more a few times with water, and quickly close the oven door. Bake for a duration of 23-25 min or until the crust looks golden brown and the ciabatta reaches an internal temp of 200°F.

Allow the ciabatta to cool completely before slicing with a serrated knife. Slice any way you prefer, whether to dip in olive oil or to create a delicious sandwich. Wrap tightly with plastic wrap, and store in the fridge to extend the shelf life.

Don’t fret if you think the dough over-proofed…. you can always use the over-proofed dough for pizza dough! Buon appetito!