Ciabatta with Biga

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This ciabatta formula really pushes the hydration limit. The dough is super wet, resulting in a super airy dough, and because of the biga that ferments for 12 hours, the flavor is pretty amazing. This recipe produces a lot of dough, enough for two 1 1/2 pound ciabattas and eight ciabattini or four stirato (ciabatta baguettes). . . .

Read more from Ciabatta with Biga at Karen's Kitchen Stories

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