Homemade Ciabatta Bread

Instructions

1. Prepare the Biga (Starter)
   In a medium bowl, combine ¼ cup warm water, 5g yeast, and 50g bread flour. Mix until combined into a loose dough. Cover with plastic wrap and let sit at room temperature for 1 hour, then refrigerate overnight or at least 8 hours.
2. Make the Dough
   In a large bowl, combine the remaining flour and yeast. Add salt, honey, olive oil, and warm water. Mix until a wet, sticky dough forms. Add the biga and fold it in. The dough will be very wet and sticky – this is correct for ciabatta.
3. First Rise
   Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1-2 hours, or until doubled in size. The dough will be very bubbly and still quite wet.
4. Fold the Dough
   Instead of kneading, perform a series of folds. With floured hands, gently lift one side of the dough and fold it over to the center. Rotate the bowl 90 degrees and repeat 3 more times. Cover and let rest for 30 minutes. Repeat this folding process once more.
5. Shape the Loaves
   Generously flour a work surface. Carefully turn the dough out onto the floured surface, trying not to deflate it. Using a bench scraper, divide the dough into two equal pieces. Gently shape each piece into a rectangle about 6-8 inches long, maintaining as many air bubbles as possible.
6. Second Rise
   Line a baking sheet with parchment paper and dust generously with semolina flour. Transfer the shaped loaves to the baking sheet, leaving space between them. Dust the tops with more flour, cover loosely with a kitchen towel, and let rise for 30-45 minutes until puffy.
7. Preheat and Prepare for Baking
   Preheat your oven to 425°F (220°C) with a baking stone or inverted baking sheet inside. Place an empty metal pan on the bottom rack (you'll add water to create steam). Right before baking, dimple the loaves gently with your fingertips.
8. Bake the Ciabatta
   Slide the parchment with loaves onto the preheated stone or baking sheet. Quickly pour 1 cup of hot water into the empty metal pan to create steam, then close the oven door. Bake for 22-25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. Cool completely on a wire rack before slicing.