Homemade Ciabatta | Airy & Crispy

For the biga starter, stir the yeast smooth with 30 ml lukewarm water.

Add the flour to the bowl of a stand mixer. Using the dough hook, stir on medium speed, gradually adding the yeast mixture and 170 ml lukewarm water. Knead for about 5 minutes until the dough is smooth and elastic.

Lightly grease a bowl with vegetable oil, place the dough in it, and cover with cling film. Let it mature in a warm place for 12–15 hours.