15 h 0 min

Step 1

The night before, mix in a bowl all the Biga ingredients. Cover and let it ferment for about 12 hours.

Step 2

The following day- in the same bowl of the Biga- add water and mix well.

Step 3

Add the flour, yeast, and salt. Knead in the bowl for about 5 min.

Step 4

Transfer the dough to a greased squared box. Cover and let it proof until doubled in size.

Step 5

Flour generously the dough and the working surface. Using a bench knife to detach the dough from the side of the box.

Step 6

Flip the dough on the working surface and flour the sticky side.

Step 7

Divide the dough to the desire ciabatta size (I divided it in two).

Step 8

Let it rest for an hour. Preheat the oven to 450F or 230C with a metal bowl full of water at the bottom of the oven).

Step 9

Gently!!!!! flip the pieces of ciabatta and place them on a baking tray. Bake for 25-30 min.

Step 10

Let it cool down for 10-15 minutes.

Step 11

YASSS!