CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)

Summary by Krater

The video demonstrates how to make traditional Italian ciabatta bread at home using a pre-ferment biga, featuring autolyse, lamination, and baking with steam.

From the video

Answers: How do you make traditional Italian ciabatta at home?

• ciabatta bread recipe
• biga pre-ferment
• autolyse technique
• lamination for bread dough
• bread baking with steam

Ingredients

• 175 g warm water
• 1/4 tsp instant yeast
• 225 g all-purpose flour
• 250 g all-purpose flour
• 180 g warm water
• 40 g warm water
• 5 g instant yeast
• 10 g salt
• olive oil

What it concludes

• Using a pre-ferment biga brings more yeast-fermented flavor and allows for more extensible and easier-to-shape dough with bigger holes.
• Hydrating flour without salt or leavening during autolyse gives even more extensibility and elasticity for larger bread holes.
• Stand mixer mixing produces a more dynamic, slightly more open crumb bread that is much easier to shape compared to hand mixing.
• Lamination helps layer the gluten in a way that gives a dough that rises much higher and is easier to shape.
• Using a turkey roasting pan and boiling water creates pro-level crust steam for ciabatta baking.