Ciabatta Bread with a crisp crust and light, chewy crumb full of big jagged holes. This is the perfect loaf for making panini, or just tear off a hunk and dip it in olive oil.
Bread flour, Yeast, Salt, Water
Add the biga to the water and yeast. Add the flour and salt.
Knead for 5 minutes. The dough will eventually cling to the paddle and clear the sides of the bowl.
The dough will be silky and elastic after kneading. Set the dough aside to rise until doubled.
Turn the dough out onto a well-floured surface and shape. Set the loaf aside to rise.
Bake until crisp and golden brown.