Low Sodium Ciabatta

Total time16 hr

Prep time30 min

Cook time30 min

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Ingredients

8 servings

For the biga (pre-ferment)

1 cup bread flour
King Arthur Baking Company Unbleached Bread Flour King Arthur Flour Organic Unbleached Bread Flour, 5 lbs Bob's Red Mill Unbleached Artisan Bread Flour - 5 Lb Pillsbury Best Bread Flour - 5 LB Bob's Red Mill® Unbleached Enriched Artisan Bread Flour
See all
½ cup water, room temperature
⅛ tsp instant yeast

For the dough

2 cups bread flour
1 cup water
1 tsp instant yeast
1 ½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

Instructions

1
Make the biga: In a large mixing bowl, stir together 1 cup bread flour, 1/2 cup room-temperature water, and 1/8 tsp instant yeast until a shaggy, cohesive mass forms. Cover tightly with plastic wrap and let stand at room temperature for 12–16 hours, until the biga is bubbly, domed, and smells pleasantly yeasty.
2
In the bowl of a stand mixer fitted with the dough hook, combine the biga with 2 cups bread flour, 3/4 cup room-temperature water, 1/4 cup warm water, and 1 tsp instant yeast. Mix on low speed for 2 minutes until the ingredients come together, then increase to medium speed and mix for 5 minutes until the dough begins to pull away from the sides of the bowl.

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