@jimsantangeliofficial: I’m making CIABATTA BREAD! It’s crusty, airy goodness! #rdr2 #bread #homemade #funny @King Arthur Baking BIGA (START FIRST) 175g warm water (105°F) 1/4 tsp yeast 225g AP flour Mix until combined. Cover and let it do its thing. THE DOUGH 180g warm water 250g strong flour Mix slow until just combined. Cover with a towel. Rest for 30 minutes (autolyse). FINAL MIX 40g warm water 5g yeast 10g salt All of the BIGA Mix on low for 3 minutes Then high for 5 minutes Until it’s slapping the bowl and clearing the sides FIRST REST Transfer to an oiled bowl. Cover and rest for 30 minutes. STRENGTH BUILDING FOLDS Stretch and pull 4 times Roll tight (10–2 motion) Cover Rest 30 minutes LAMINATION Lightly wet the surface Gently release dough onto counter Stretch into a rectangle Letter fold Roll over itself 3 to 4 times Scoop back into bowl Cover Rest 60 minutes SHAPING Heavily flour surface and dough Gently release dough onto counter Flour underside Pat into a loose square slab Cut in half Cover and proof 30 minutes BAKE SETUP Preheat oven to 500°F Place cast iron pan on bottom rack Boil water BAKE Place dough in oven Pour boiling water into pan Close door immediately Reduce heat to 480°F Bake 25 minutes Until dark reddish crust forms RESULT Crackly crust. Open airy crumb. The kind of bread that feels like it shouldn’t be possible in a home kitchen.

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Friday 15 May 2026 16:06:01 GMT