Ciabatta

Instructions

• 1

  To make the biga, place the flour, yeast and water in a medium bowl and stir to combine. Cover with plastic wrap and leave overnight at room temperature. The biga will become light and bubbly.

• 2

  To make the dough, place the biga, flour, yeast and salt in the bowl of a stand mixer. Using the dough hook, turn the mixer on low speed and gradually add the water and oil to form the dough. Knead for 10 minutes, the dough will be wet and sticky. Place the dough in an oiled heatproof container, preferably rectangular or square and cover with plastic wrap.

• 3

  Insert the wire rack into position 8. Place the dough in the oven and set the oven to Proof, Convection, 81°F, for 1 hour and press Start.

• 4

  The dough should look bubbly and have risen. If not, proof it a little longer.

• 5

  Use an oiled spatula to free the dough from the container and place it on a lightly oiled countertop. Fold one third of the dough onto the center, repeat folding the remaining sides onto the center. Flip the dough over. Place wet hands under the center of the dough and lift the dough up then tuck one end under the center to create a coil. Rotate the dough 90 degrees. Repeat the lift, tuck and rotate process until the dough feels taut. Leave to rest on the countertop for 15 minutes.

• 6

  Shape the dough into a 10-inch x 8-inch rectangle then dust the top with flour. Cut the dough into 2 even pieces lengthwise. Place each piece top side down on a floured tray. Dust with flour and cover loosely with plastic wrap.

• 7

  Place one of the trays in the oven. Set the oven to Proof, Convection, 81°F, for 30 minutes and press Start. Set the other tray aside in a warm place to proof at room temperature.

• 8

  The dough should look puffed and spring back slowly leaving an indent when pressed with your finger. If not, proof it a little longer.

• 9

  Remove the tray from the oven. Adjust the oven to Bake, Convection, 390°F, for 28 minutes and press Start to preheat.

• 10

  Once preheated, place a piece of parchment paper in the air fry basket. Invert the loaf onto the paper. Insert the basket into position 3 and bake for 28 minutes.

• 11

  The crust should be golden brown. If not, bake it a little longer.

• 12

  Remove the loaf from the oven and place on a rack to cool. Repeat baking the second loaf.

• 13

  Allow the ciabatta to cool then tear or slice and serve with olive oil.