Well, the ciabatta that you find in the bakery had a creator named Arnaldo Cavallari, who died in 2016. He must have been an interesting guy to say the least since he was a rally driver (Italian champion four times) and later, converted into a baker, designed this type of bread based on a ferment called biga.
Ciabatta bread has a thick, crispy crust and a fluffy crumb resulting from its high hydration. It is perfect for making sandwiches.
INGREDIENTS :
To prepare the biga:
- 180 grams (6.3 oz) of flour
- 100 ml of water (half a cup)
- 10 grams / Half tbsp of fresh yeast (which needs refrigeration) or 5 grams / 1 tsp of baker's yeast (dry)
- 1 teaspoon of sugar
To make the bread dough:
- 430 grams (15 oz) of flour
- 260 ml (1 cup + 1/4) of water
- 50 ml (1/4 cup) extra virgin olive oil
- 30 grams (1 oz) of fresh yeast (15 grams / 0.5 oz of baker's yeast)
- 1 teaspoon salt
To make the biga, first heat the water so that it is lukewarm and dissolve the yeast and sugar in it. Let stand for about 10 minutes in a dark place without drafts.
In a large bowl, pour the previously sifted flour and then add the water with the yeast and the sugar that we have previously mixed. We mix well and then let the dough obtained rest in a warm place, without much light and without drafts with a cloth that covers it. We leave it like this until it doubles in volume.
When the biga has doubled in volume, we add the ingredients that were indicated in the previous list to make the bread dough. First the warm water, then the sifted flour little by little, the oil, the remaining yeast and knead with oil-smeared hands, obtaining a homogeneous dough. Work the dough well for 10 minutes and halfway through kneading add the salt.
We flatten the dough and we can do several things: form a single rectangle to obtain a single loaf or cut individual loaves (two, as I have done) or several small ones.
Once the dough is divided, let it rise for half an hour.
Preheat the oven to 180 degrees (356 F) and place the loaves on baking paper, sprinkle flour on top and bake for about 20 minutes (or until golden brown).
Let cool and ready to eat. It is one of the best Italian breads that can be tasted.