EASY NO KNEAD CIABATTA BREAD | Using a Biga Starter Dough

Ciabatta is a remarkable white, Italian bread that's light and airy in texture with a chewy, slightly crispy crust. My easy no knead ciabatta bread recipe uses a preferment called a biga. This approach is so incredibly easy and the result is leaps and bounds better than using a simple straight dough method.

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EASY NO KNEAD CIABATTA BREAD
(makes two loaves)
Biga (75% Hydration)
All-Purpose Flour, 100% – 285g (10 oz. or 2 C + 1 Tbsp. + 1 tsp.)
Water, 75% – 215g (7 2/3 oz. or 1/2 C + 1/3 C + 1 1/2 Tbsp.)
Active Dry Yeast – 1/8 tsp.

Ciabatta (75% Hydration)
All-Purpose Flour, 100% – 250g (8 3/4 oz. or 1 1/2 C + 1/3 C + 1 Tbsp. + 1 tsp.)
Water, 74% – 187g (6 2/3 oz. or 1/2 C + 1/3 C)
Active Dry Yeast – 1/4 tsp.
Fine Sea Salt, 4% – 10g (1/3 oz. or 1 1/4 tsp.)
Extra Virgin Olive Oil, 3.2% – 8g (1/4 oz. or 1 1/2 tsp.)
Biga, 100% – 250g (8 3/4 oz. or 1/2 batch)


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