Recipe: https://bakewith.us/CiabattaYT

Do you love bread with an open, airy crumb that gives you a huge crunch on the outside and a tender fluffiness on the inside? Look no further than Rustic Italian Ciabatta. Using King Arthur's Bread Flour (link below), Martin starts off by making a biga, a type of preferment used in many popular Italian breads. Once water is added and it's agitated (kind of like kneading), the dough is folded, proofed, and divided. Pop them onto a sheet tray with our beloved parchment paper, and they're ready to bake and enjoy! Savor that first slice of the knife as you reveal the gorgeous crumb structure inside.

Bread Flour: https://bakewith.us/BreadFlourCiabattaYT
Cookie Sheet Pan: https://bakewith.us/CookieSheetPanYT
Parchment Paper Sheets: https://bakewith.us/HalfParchmentPape...

Credits
Host: Martin Philip
Producer: Tucker Adams

Chapters
0:00-0:15: Intro
0:16-1:42: Creating the biga
1:43-2:53: Making bread dough with the biga
2:54-4:15: Agitate (knead) dough and rest
4:16-6:08: First fold to encourage elasticity and extensibility
6:09-9:04: Proof and divide the dough into loaves, then cover
9:05-9:49: Load the ciabatta loaves onto a sheet tray with parchment
9:50-10:28: Bake the ciabatta loaves on a preheated stone
10:29: Slice the ciabatta and enjoy that airy open crumb interior