CIABATTA (Crispy Crust Silky Open Crumb Biga )



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.

Enjoy this content and want to show support? Consider buying me a “coffee” here: https://ko-fi.com/BrianLagerstrom

INSTAGRAM: https://www.instagram.com/brian_lagerstrom/

MY GEAR
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
BREAD KNIFE: https://amzn.to/3j0vHWg
BAKING STEEL: https://amzn.to/3elVdF9
PLASTIC DOUGH CARD: https://amzn.to/34dtXUB
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
KITCHEN AID MIXER: https://amzn.to/33eQot4
LODGE CAST IRON SKILLET: https://amzn.to/3jw4oVf
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
HALF SHEET TRAY + RACK: https://amzn.to/34v7CSC

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

|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

UCn5fhcGRrCvrmFibPbT6q1A

source

  • I am so intrigued! I feel like I’m being hypnotized while watching this video.

    Carol Knows Best 20/10/2022 pm7:32
  • Stunning! Beautiful💕

    Linda Elliott 20/10/2022 pm7:32
  • Extensibility is not the same as elasticity and bigger holes are just a trend. Importance on fermentation, the crumb structure may not be as open but not necessarily worst

    Alberto Miragoli 20/10/2022 pm7:32
  • Can I proof it overnight?

    Diaries of a Lady Angler 20/10/2022 pm7:32
  • Thank you Brian. First time ever I made bread and came out great.

    Meho Cerimovic 20/10/2022 pm7:32
  • Why wouldn’t you just empty your dough straight onto the parchment paper instead of onto the cutting board?

    Nicolas Cacace 20/10/2022 pm7:32
  • Can I use bread flour for instead of AP?

    The Irish Man 20/10/2022 pm7:32
  • Can I used a Dutchoven

    ann love your video, dante 20/10/2022 pm7:32
  • Very good recipe sir. I have one question. When I open the oven to slide the dough in and pour hot water in an iron pre heated skillet the temperature of the oven falls down quite a bit. It takes another 7-8 mins to bring the temperature up. Will it affect the quality of the bread. Hope you answer my question. Thank you so much.

    Sunita Bansal 20/10/2022 pm7:32
  • Hi! Thanks for this recipe! Question: should not there be olive oil in a ciabatta???

    Gaëlle G 20/10/2022 pm7:32
  • Does the starter or whatever it is called go in the fridge for the 24 hours rise?

    Kunaal T 20/10/2022 pm7:32
  • Hey Bri, I tried the recipe in every step, up to the point where I put the bread in the oven, and waited for it to rise and tear up like yours, then I discovered to my absolute horror that my stupid oven was on 180° c not 260°c 😢 I adjusted the temperature and when it was done it was stuck to the parchment paper though I floured it liberally, but it is full of bubbles and tastes so good on it's own 😋 I am going to try it again definitely 😁 thank you for your great presentation and awesome recipes

    Mero Angel 20/10/2022 pm7:32
  • Best bread I’ve ever made!! The rise was perfect and the flavor fantastic. Followed the directions to a T and the loaves looked just like the video. I feel so proud— my first attempt at bread last year was supposed to be a baguette but it ended up looking like a snake that had been run over by a car 😂

    kerala78 20/10/2022 pm7:32
  • Question: Can make this with a bread maker?

    Jonathan Stryker 20/10/2022 pm7:32
  • Hi and thanks. i have a question about the grams vs cups. Is it possible the cups are not quite right as far as 250 g equaling the 2 cups?

    Lisa Lamoreaux Roach 20/10/2022 pm7:32
  • Žijeme v České republice, tak návod v Češtině. Děkuji. Nejde to přeložit.

    Jaromír Vymětal 20/10/2022 pm7:32
  • So much work! Every now and then I bake ciabatta and all I do is mix all the ingredients and let it sit covered with a cloth for an hour or so. A bit of folding then into a covered cast iron Dutch oven for not very long. An hour and a half all in all. If I could attach images here you would see it produces an identical loaf.

    Cerberus 20/10/2022 pm7:32
  • Why my dough is very wet and flat after proofing

    yo pak chan 20/10/2022 pm7:32
  • I made this yesterday.

    bread house 20/10/2022 pm7:32
  • I made this, actually i scaled down the recipe but it was too wet. I mean it's still wet i haven't yet completed. It's very tough to deal with. I don't have an electric kneader so i did it using my hands, let's see how good it gets. Even if it doesn't rise and stuff I'll still be happy

    Just put it in the oven. The step where he said do it delicately, i couldn't do that and it ruined in shape, so i kneaded it again, let's hope it says good😔

    Itachi Uchiha 20/10/2022 pm7:32
  • Absolute perfection! Thank you Brian for all your great recipes and videos!

    Thomas Chillemi 20/10/2022 pm7:32
  • Neophyte baker here I’m jumping in on this one!

    Robert Shannon 20/10/2022 pm7:32
  • Looks amazing, gonna try it now! But please, pretty please, never mix weight with other measurements. 1/4 of a tablespoon means nothing to me. 😀

    Mikael Bäckström 20/10/2022 pm7:32
  • Brain, you are amazing. Got a follower

    Akram Rabah 20/10/2022 pm7:32
  • So I just watched this and did indeed see the parallels to your baguette method. I was wondering what about this recipe doesn’t need the malt powder that you included in the baguette recipe.

    christopher p 20/10/2022 pm7:32
  • Brian, or anyone, can you advise how to adapt this recipe for high altitude? I live at 6500'. All went very well, until oven time. The dough spread and took forever to bake. I ended up with raw dough shaped like biscotti.

    Becky Sander 20/10/2022 pm7:32
  • 6 hours miga??? 15 minutes with sugar

    Matti Rider 20/10/2022 pm7:32
  • Thanks for the detailed recipe. I made it at home. the result was more than satisfactory

    Rosen Borisov 20/10/2022 pm7:32
  • Yup, I’ll absolutely be making this. I need a pizza peel and I’ll find an aluminum turkey pan, but I already have a stone. Now I want ciabatta so badly!

    Just Lisa 20/10/2022 pm7:32
  • I have to THANK YOU! I can cook pretty much anything, but baking has always REALLY intimidated me.

    I watched your video more than a couple times, read through your instructions and followed step by step.

    It turned out so amazing I could cry!!! Thanks again!!!!

    I'll be binging all your other videos and anxiously waiting your new uploads!!! ❤❤❤

    Kerry F 20/10/2022 pm7:32
  • Amazing result Brian, you rule!

    Keith F 20/10/2022 pm7:32
  • Every bread recipe you made that I tried turned out completely different for me. This one was not exception. I did every movement exact. I did a stand mixer, I did same exact measurements. I made sure I proofed my bread in a appropriate temp. I did the same tuck and folds and movements and copied every step. I did the pizza stone pre-heated to 500 with cast iron on bottom for steam. I got the turkey pan cover to catch the steam. I boiled the water. My bread didn't even tear itself, after I removed the pan cover on top. Then the remaining baking time it never even turned dark. It was a blonde bread with a dense crumb. Just like something you'd buy from the baker at the grocery store. It was still a very nice and satisfying bread. Just a bit disappointing I didn't even have a nice crusty outside.

    Eviscerate 20/10/2022 pm7:32
  • Missed to state to wait (?30 minutes) or add more flour to the mix because it was too wet, wait (?30 minutes) after the high speed between folds…

    Diaries of a Lady Angler 20/10/2022 pm7:32
  • Good vid! Ciabatta is one of my favs. Now I've got to go make some…

    Matt LeVault 20/10/2022 pm7:32