January 16, 2010

Overnight biga for evening ciabatta

I didn't have the opportunity to cook all week so when we got back from a nice early dinner at a new restaurant in the FiDi called Wexler's last night (more on that later), I was suddenly possessed by the urge to make something new...The idea was to experiment with a new recipe without actually having to cook the same day. I knew exactly what I was itching to try - **overnight** bread!

Now that I have accumulated a vast library of cooking books thanks to Lukuma and Crisco, I only needed a minute to locate the right recipe. Ciabatta!!!

In order to impart the characteristic Ciabatta flavor to the dough, an overnight biga (or sponge) is required. I woke up around 9 am this morning and checked on the biga. Things were going pretty well - the yeast had done its job and the mixture had doubled or tripled in size, its smooth consistency turning into a bubbly pillowy mess.


cup unbleached all-purpose flour (5 ounces)
teaspoon instant or rapid-rise yeast
cup water (4 ounces), at room temperature

Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).


  1. hello... can you put some salmonz or tunaz in the bread... that would make it very yummy... just my 2 cents... ok, gotta go

  2. Hahaha, hope you're not gonna listen to Scratcho and spoil the bread :)
    BTW, the recipe is not visible :(

  3. Very yummy! What are the proportions of flour/water/yeast?
    I am lacking in the cooking department. I might post something from the restaurant we go to tonight. Zoia and Valdim are here for the musical expo in Anaheim and for sure we will do something fun for dinner. Have a good weekend and happy culinary explorations! :)

  4. Tedydim, I will add some more details to the blogpost...

  5. I saw the description. Will try making it tonight for Tuesday evening bread. :)