Ciabatta

Ciabatta

  • original
  • 1 teaspoon active dry yeast
  • 5 tablespoons warm milk
  • 1 cup plus 3 tablespoons water, at room temperature
  • 1 tablespoon olive oil
  • 2 very full cups (17.5 ounces / 500 grams) biga, rested for 12 hours
  • 3 3/4 cups (17.5 ounces / 500 grams) unbleached all-purpose flour, plus more for the work surface
  • 1 tablespoon (0.5 ounces / 15 grams) salt
  • Cornmeal
    • Cooking & Baking
    • Active dry yeast (1 teaspoon)
    • All-purpose flour, unbleached (3 3/4 cups)
    • Cornmeal (1)
    • Olive oil (1 tablespoon)
    • Salt (1 tablespoon)
    • Drinks
    • Water (1 3/16 cup)
    • Dairy
    • Milk (5 tablespoons)
    • Other
    • 2 very full cups (17.5 ounces / 500 grams) biga, rested for 12 hours

    Read recipe preparation on leitesculinaria.com

    Ciabatta