Step-by-Step Method
1. Preparing the Biga:

Combine flour, water, and yeast in a bowl. Mix until shaggy.
Cover and let it sit at room temperature for 12-16 hours until bubbly and doubled.
2. Mixing the Dough:

In a large bowl, combine flour and water. Mix until no dry spots remain.
Add the biga and mix well.
Let the mixture rest (autolyse) for 20-30 minutes.
Add salt and gently fold to incorporate.
3. Bulk Fermentation:

Cover the bowl and let the dough rise for about 2 hours, folding every 30 minutes.
The dough should increase in volume by 50% and show bubbles.
4. Shaping the Loaf:

Transfer the dough to a well-floured surface.
Divide into two equal portions and gently shape into rectangles.
Place on a parchment-lined baking sheet.
5. Proofing:

Cover and let the loaves proof for 1 to 1.5 hours.
Preheat the oven to 475°F (245°C), with a baking stone and an empty pan for steam.
6. Baking:

Pour hot water into the empty pan to create steam.
Transfer loaves to the preheated baking stone.
Reduce oven temperature to 450°F (230°C) and bake for 25-30 minutes until golden brown.
Cool on a wire rack for at least an hour before slicing.
Tips for Perfect Ciabatta
Use high-quality flour.
Maintain high dough hydration.
Handle dough gently.
Ensure proper steam during baking.
Serving and Storing Your Ciabatta
Serve: Use for sandwiches, bruschetta, or dipping.
Store: Keep at room temperature in a bread box for up to 3 days. Freeze sliced for longer storage.
Conclusion
Making ciabatta bread at home is a rewarding endeavor. With practice and patience, you can achieve a bakery-quality loaf that’s perfect for a variety of dishes. Enjoy the process and the delicious results!

Happy baking!