Ciabatta is my way to share with you another pre-ferment method. In this recipe, we use Biga, which’s a quick fermented dough (compared to sourdough). By combining water, flour and a tiny bit of yeast the night before will result in a much more complex flavor and an extension of the shelf-life of the product. Super easy recipe, you can make it every week for sandwiches. So what are you waiting for!?

2 big ciabattas

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