1-Start by preparing the Biga/Preferment the night before. Mix 1 cup bread flour, 1/8 teaspoon yeast, and 1/2 cup room-temperature water in a bowl until it forms a thick paste. Cover and let it sit at room temperature for 12-16 hours. This step builds flavor and sets the base for your ciabatta bread.

2-Once the preferment is ready, move to the Ciabatta Dough. In a large bowl, combine 1 teaspoon yeast with 1 cup warm water and let it sit for a few minutes until it bubbles. Add the preferment, 2 and 1/2 cups bread flour, and 1 and 1/2 teaspoons salt. Stir until a sticky dough forms, then add olive oil as needed to keep things smooth.

3-Mixing and Kneading the Dough After mixing, knead the dough on a floured surface for about 10 minutes. This helps develop the gluten for that airy texture in ciabatta bread. If it sticks, add a bit more flour, but keep it as wet as possible for the best results. Our beginner bread recipes section has more on perfecting this technique.

4-Let the dough rise in an oiled bowl, covered, for 1 to 1.5 hours until it doubles. Gently shape it into a rectangle and let it rise again for 30-45 minutes. Bake at 425°F for 20-25 minutes until golden. Cool on a rack before slicing. For gluten-free versions, adjust the kneading to avoid overworking the dough.