In a bowl, combine a pinch of yeast with room temperature water. Stir well to dissolve the yeast. If using active dry yeast, let the mixture sit for 5 minutes to activate.

Next, add this yeast-water mixture to the bread flour and salt combined in a large mixing bowl. Mix with a wooden spoon or your hand until the dough comes together into a dense, firm mass. It will feel slightly crumbly and dry at first, but don’t add extra water—biga is meant to be stiff.

Once mixed, cover the bowl loosely and leave the biga to ferment at room temperature for 8–12 hours. By morning, it should look puffed, slightly domed, and have a few bubbles on the surface—your biga is ready to use!

In a large mixing bowl, add your risen biga along with the rest of the bread flour, water, and yeast. Mix with your hand or a sturdy spoon until you get a shaggy, sticky dough—this is completely normal.

Cover the dough and let it rest for 15 minutes to allow the flour to fully hydrate. This autolyse step helps improve dough elasticity and flavor.

Now it’s time to build structure in this wet dough. Over the next 1 hours, perform 4 sets of stretch and folds, one every 15 minutes.

Wet your hand to prevent sticking. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides.

Each round of folds will help strengthen the gluten, making the dough more elastic and able to hold its shape—essential for this rustic ciabatta recipe.

🕒 Option 1: Cold Fermentation (Recommended)

After the final fold, cover the bowl and let the dough ferment at room temperature for 1–2 hours, or until it looks puffed and wobbly. Then transfer the dough to the refrigerator for an overnight cold retard. This enhances the flavor and results in a better oven spring.

🕐 Option 2: Same-Day Baking

Let the dough rise at room temperature until doubled in size—this typically takes 2 to 2.5 hours, depending on your kitchen's warmth. The dough should be airy and jiggly, not over-proofed.

Generously dust your work surface with flour and gently turn the dough out. Handle it carefully to preserve the airy structure.

Using a bench scraper, divide the dough into two long rectangles for ciabatta loaves or several smaller portions for ciabatta rolls or buns. You don’t need to shape them tightly—just tuck the sides slightly with your scraper and dust with flour as needed.

Avoid over-handling. The goal is to retain the open crumb by minimizing deflation.

Carefully place the shaped dough onto parchment paper and cover with a damp towel. Let it rise for 45–60 minutes, or until it looks puffy. Be mindful not to overproof—it should feel light and airy, not flat.

Preheat your oven to 475°F (245°C). If using a baking stone or steel, place it in the oven to preheat.

Once the dough has completed its final rise, transfer the parchment (with the dough) directly onto the hot surface.

For steam, you can place a tray of hot water in the bottom rack, or spritz the oven walls with water just after loading the dough.

Bake for 20–25 minutes, or until the ciabatta is golden brown, crusty, and sounds hollow when tapped on the bottom.

Transfer the loaves to a wire rack and let them cool completely before slicing. This helps the crumb set and prevents it from becoming gummy inside.