EASY NO KNEAD CIABATTA BREAD | Using a Biga Starter Dough

Ciabatta is a remarkable white, Italian bread that's light and airy in texture with a chewy, slightly crispy crust. My easy no knead ciabatta bread recipe uses a preferment called a biga. This approach is so incredibly easy and the result is leaps and bounds better than using a simple straight dough method.
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EASY NO KNEAD CIABATTA BREAD
(makes two loaves)
Biga (75% Hydration)
All-Purpose Flour, 100% - 285g (10 oz. or 2 C + 1 Tbsp. + 1 tsp.)
Water, 75% - 215g (7 2/3 oz. or 1/2 C + 1/3 C + 1 1/2 Tbsp.)
Active Dry Yeast - 1/8 tsp.
Ciabatta (75% Hydration)
All-Purpose Flour, 100% - 250g (8 3/4 oz. or 1 1/2 C + 1/3 C + 1 Tbsp. + 1 tsp.)
Water, 74% - 187g (6 2/3 oz. or 1/2 C + 1/3 C)
Active Dry Yeast - 1/4 tsp.
Fine Sea Salt, 4% - 10g (1/3 oz. or 1 1/4 tsp.)
Extra Virgin Olive Oil, 3.2% - 8g (1/4 oz. or 1 1/2 tsp.)
Biga, 100% - 250g (8 3/4 oz. or 1/2 batch)
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EQUIPMENT THAT I USE (Affiliate Links)
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
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Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
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(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
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