Ciabatta Bread

In a high-sided container, combine warm water, instant yeast, and all-purpose flour. Mix until no dry clumps of flour remain.

Let the biga ferment at room temperature for 6 to 24 hours.

In the bowl of a stand mixer fitted with a dough hook, combine the warm water and all-purpose flour for the autolyse. Mix on low speed until just combined.

Cover the bowl with a towel and let the autolyse mixture sit for 30 minutes.

Add the warm water, instant yeast, salt, and all of the prepared biga to the autolyse mixture in the stand mixer bowl.

Mix on low speed for 3 minutes, then increase speed to high and mix for 5 more minutes. The dough should clear the bowl and begin to look shiny.

Transfer the dough to an oiled bowl, cover, and let ferment at room temperature for 30 minutes. Perform a strength-building fold as shown in the video.

Cover again and let sit at room temperature for another 30 minutes. Laminate the dough as shown in the video (this replaces a second stretch and fold).

After laminating, transfer the dough back to the bowl, seam side down. Cover and allow to ferment at room temperature for 1 hour, until gassy and alive.

Liberally flour a work surface and the dough well. Use a dough card to release the dough from the bowl as completely as possible before transferring it to the floured surface. Gently pat into a square slab.

Prepare a piece of parchment paper larger than the dough slab by liberally flouring it. Cut the dough into two equal rectangles and gently transfer them to the floured parchment. Cover and proof at room temperature for 30 minutes.

Preheat oven to 500°F (260°C). Preheat a baking steel or stone on the middle rack and a cast iron pan on the bottom rack.

Boil water for steaming.

Slide the ciabatta onto the preheated baking steel. Carefully pour the boiling water into the cast iron pan in the oven. Cover the loaves with a turkey pan (or similar large pan) and immediately decrease the oven heat to 480°F (248°C). Bake for 12 minutes.

Remove the foil pan. Continue to bake for another 13-15 minutes, or until the crust is a deep golden brown.

Cool the ciabatta on a wire rack.