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CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)

Byamazingfoodstv


If you’re into baking bread, knowing how to make great ciabatta is a must. You just can’t go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won’t judge you.

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RECIPE

BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)

Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.

AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)

Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.

FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier

For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.

FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.

Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.

Prepare a piece of parchment that’s larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.

BAKING
Preheat oven to 500F/260c – I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.

Boil water.

Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.

Cool on wire rack.

#ciabatta #ciabattaloaf #ciabattabread

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45 Comments

  3. I bought an Anova oven for Sous Vide and to make incredible bread (so they say). These look great but seem like very time consuming which I don't have. Any recipe out there that you mix once, let it rise, and bake? I can control the humidity so I know that's important but I'm still learning.

  6. What am I doing wrong?? After mixing for 5 minutes on high, my dough never forms a ball and clears the bowl. I have made this recipe a few times and always the same. I have tried mixing it for a few minutes longer and added more flour (not too much, afraid to dry it out too much). I weigh all the ingredients. The end result is still pretty good, but my dough is still a sticky mess after the 5 minutes.

  16. I am almost pro baker in Danmark and what can I say about Your videos, it is awesome! Very clear explanations, a LOT of information, super nice recipes! Very appreciate that You are demonstrating both ways of how to knead the dough, it can be very helpful to people.

  17. "auto-lyse" is greek for "self-decomposition". That does not say anything about mixing flour and water…

    It means that enzymes in the flour start breaking down proteins in the flour which improves certain properties of the dough. That process is initiated when you add water to the flour.

    I find it extremely important to explain to people WHY sth. is a good thing to do or should be done. Otherwise I for example will always take shortcuts until I learn by mistake – which is exactly what you try to spare people with these videos

  27. Never baked anything in my life, but I am sick and tired of eating bad bread… But then, there is art and skill in everything and I will try UNTIL I get it right. I do not care if I have to lay waste to my kitchen. Good bread only last 2-3 days. So I have to do this every 2-3 days. One can easy see, that making your own bread is a huge investment in time, but what is the option? There are no bakers or bakeries anymore where I live (Houston, Tx) So it is this or starve to death… I will never eat sponge bread again !!!

  29. I have tried many ciabatta recipes over the years and although most were good, this one from Brian Lagerstrom is EXCEPTIONAL! I got the most fluffiest tender tastiest Ciabatta EVER. The tips Brian shared was a game changer.i don't even have a stand mixer. Used my handheld mixer and the dough hook. Also did not use the roasting pan to lock in steam. Nonetheless, came out PERFECT. Cant wait to try more recipes. thank you!!

  37. HELP! First time I made this I found the dough to be very wet and more like a batter – added a fair bit flour after the first 30min proof but it was still was more like a batter than a dough. Final product didn't turn out well but had an ok taste. Making this for the second time now, carefully measured all ingredients and followed each step exactly and still finding far too wet. Anyone else find this?

  41. I’ve made a lot of bread over the years but this ciabatta bread has the best crispy crust and rich flavor of all . And that’s with the biga developing for only 6 hours! Next time I’ll let it go the full 24. Can’t wait! Thanks Brian. Next up is the gooey Mac and cheese.

  42. I am a home baker and tried countless ciabatta recipes both from books and online bakers. This recipe and tips from Brian is by far the most flavorful and best one I tried so far. Please keep the bread recipes coming!

  44. Man I glad I found this channel. I have a bread making cook book but this really helps me because I’m more of a visual learner. Everything you did was in the cook book but where I had questions you answered by showing me how it’s done. Thank you for that and keep up the good work! 🎉🎉🎉🎉

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