Homemade Ciabatta | Airy & Crispy

For the biga pre-ferment, stir the yeast with 30 ml lukewarm water.

Place the flour in the bowl of a stand mixer. Using the dough hook, stir on medium speed and gradually add the yeast mixture and 170 ml lukewarm water. Knead for about 5 minutes until the dough is smooth and elastic.

Lightly grease a bowl with oil and place the dough in it. Cover with cling film and let it ripen in a warm place for 12–15 hours.