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Ciabatta

Dry Black Garlic Parmesan Ciabatta

848kcal
4 from 2 votes
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Prep 30 minutes
Cook 25 minutes
Preferment Cold Rise 12 hours
Total 16 hours
Inspired by Alessandro Sogno, this high-hydration (90%) artisanal ciabatta combines sweet, umami-rich dry black garlic with toasted, finely shredded Parmesan cheese. Built on an overnight cold preferment for deep flavor, an open translucent crumb, and a thin crispy crust.
Servings 2 Ciabatta Loaves
Cuisine Italian / Artisanal Baking

Ingredients

Preferment (Cold Overnight Biga)
  • 210 g Bread flour 13–14% protein
  • 126 g Lukewarm water 26°C/79°F in summer; 30°C/86°F in winter
  • 2 g Instant dry yeast or 6 g fresh yeast
Final Dough (90% Hydration)
  • All of the preferment
  • 140 g Bread flour 13–14% protein
  • 189 g Water divided
  • 7.7 g Fine baking salt
  • 10–15 g Dry black garlic cloves finely chopped
  • 1 cup Fine shredded Parmesan cheese

Equipment

Method

Day 1: Make Preferment
  1. Dissolve instant yeast in lukewarm water. Add 210 g bread flour and mix until fully hydrated and cohesive with no dry flour remaining.
  2. Transfer to a tall narrow container and refrigerate immediately at 4°C (40°F) for ~12 hours until doubled in size.
Day 2: Mix Final Dough & Add Inclusions
  1. In stand mixer bowl, combine all of the preferment, 140 g bread flour, and ~100 g of the water. Mix until gluten begins developing and dough smooths out.
  2. Add 7.7 g baking salt.
  3. Gradually add remaining water little by little while mixing on medium-high until fully incorporated, smooth, elastic, and strong.
  4. Reduce speed to low and gently mix in dry black garlic and shredded Parmesan for 1–2 minutes just until distributed. Do not overmix.
Bulk Fermentation (Double Rise Method)
  1. Transfer wet dough to a lightly oiled tub at 26°C (79°F). Perform 1–2 sets of stretch and folds during the first hour.
  2. Let dough ferment until it doubles in size.
  3. Wet hands, gently pre-shape by folding the sides under, return to container, and let it double in size a second time until light, jiggly, and full of air.
Divide, Rest & Preheat
  1. Heavily dust work surface with flour. Gently tip dough out onto flour bed, preserving trapped air pockets.
  2. Carefully divide dough in half into 2 slipper shapes with a sharp bench knife.
  3. Transfer onto a floured couche and rest for 20–30 minutes.
  4. Meanwhile, place Baking Steel in oven and preheat to 260°C (500°F).
Bake with Steam
  1. Carefully slide ciabatta loaves onto the preheated Baking Steel and immediately cover with the Baking Shell.
  2. Bake covered at 260°C (500°F) for 10 minutes to trap steam and encourage maximum oven spring.
  3. Remove Baking Shell, reduce oven temperature to 232°C (450°F), and bake uncovered for 10–15 minutes until crust is deeply caramelized and golden brown.
  4. Cool on a wire rack before slicing.

Nutrition

Calories848kcalCarbohydrates133gProtein40gFat16gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat4gCholesterol34mgSodium2308mgPotassium291mgFiber5gSugar1gVitamin A394IUVitamin C0.1mgCalcium628mgIron2mg

Notes

    • Why Split Water During Mixing? Adding water gradually allows the high-protein flour to build a strong gluten web first before absorbing the full 90% hydration liquid mass.
    • Dry vs. Fresh Black Garlic: Dry black garlic is preferred because it distributes evenly without bleeding excess moisture into the delicate dough structure.
    • Internal Temperature Check: The ciabatta is fully baked when the crust is blistered and light to lift, with an internal temperature around 96–99°C (205–210°F).

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