Eosinophilic Esophagitis Friendly Ciabatta
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Learn more →Ingredients
8 servings
For the biga (pre-ferment)
- 1 cup bread flour
- 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
- 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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