Overnight Ciabatta
- Biga
- 140 g flour
- 70 g water
- 6 g yeast
- Oil
- Ciabatta Dough
- 6 g yeast
- 400 g water
- 200 g of the biga
- 500 g flour
- 12 g salt added later
Method
Biga
1. Mix flour, yeast, and water in a stand mixer on low speed about 5 minutes until a cohesive dough forms.
2. Transfer dough to a lightly oiled container. Cover and proof 4 to 8 hours at room temperature or up to 24 hours in the refrigerator.
The Day After
1. Mix flour, yeast, water, and biga in a stand mixer. Do not add salt. Mix on low speed 5 to 10 minutes until dough looks smooth and unified. Cover and rest 20 to 60 minutes.
2. Add salt. Mix on low speed 5 minutes until smooth and no salt grains remain. Transfer dough to a lightly oiled bowl. Cover and proof at room temperature 4 to 6 hours until doubled, puffy, and elastic.
3. Line a sheet tray with a heavily floured kitchen towel. Flour the work surface well. Turn dough out gently. Stretch into a long, even log.
4. Shape the log evenly by lightly squeezing along the length, then gently pressing out excess gas. Aim for an even shape with soft wrinkles on the bottom side.
5. Pinch dough in the center to divide into two equal pieces. Place both on the floured towel. Use the towel to separate and cover them. Proof 2 to 4 hours at room temperature or overnight in the refrigerator.
6. Place an empty sheet tray in the oven. Preheat to 230°.
7. Remove dough from cover and dust lightly with flour. Remove the hot tray from the oven and line with parchment. Flip each dough piece onto your hand so the floured, wrinkled side faces up. Place both loaves on the hot tray.
8. Bake immediately 20 to 30 minutes until crust turns golden and internal temperature reaches 98 to 99°.
