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1
The night before you want to bake, prepare the biga by mixing the flour, water and yeast in a bowl until it forms a wet paste.
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2
Cover the bowl with clingfilm and leave in a warm place overnight (around 12 hours).
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3
The next morning, the biga will have expanded and will be full of small air bubbles.
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4
In a large bowl, mix the biga with the water for the main dough.
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5
Use your fingers to break the biga apart into small pieces.
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6
Add the remaining flour, salt and yeast, and mix together until it forms a raggedy wet dough.
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7
Cover the bowl with clingfilm and leave for 20 minutes.
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8
This allows the gluten in the flour to develop, making the dough easier to knead later.
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9
Turn the dough out onto a clean flat surface and start kneading.
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10
The dough will seem very wet at first; resist the urge to add more flour, and continue kneading for 10-15 mins.
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11
The dough will slowly become smooth and very elastic.
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12
(See the main ciabatta article for a handy video clip on kneading wet dough
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13
Transfer the dough into an oiled bowl, cover the bowl with clingfilm, and leave to rise in a warm place for 3-5 hours, until the dough has roughly tripled in volume.
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14
Very gently without squeezing, tip the dough out onto a well-floured surface.
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15
Flour the top of the dough, and cut into two equal pieces.
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16
Don't worry about the shape.
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17
Prepare a baking sheet with baking paper and a generous dusting of flour.
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18
With floury hands, very gently lift each piece of dough and place it top-side down on the baking sheet.
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19
Cover the dough with oiled clingfilm and leave to rise for 1 hour.
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20
Preheat oven to Gas Mark 9 / 250C.
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21
Remove the clingfilm.
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22
Bake at Gas Mark 9 / 250C for 8 mins, then turn the oven down to Gas Mark 4 / 180C and bake for a further 12 mins.
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23
The ciabatta is done when the crust is golden brown and the bread feels very light for its size.
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24
Cool on a wire rack.
