Ciabatta Bread
A classic Italian bread known for its rustic crust and airy, chewy texture, perfect for various meals.
Equipment
- Mixing Bowls
- Wooden spoon
- Baking Stone
- Parchment Paper
Ingredients
- 1 cup bread flour (120g)
- 1/2 tsp. instant yeast
- 1/2 cup warm water (85 to 90°F) (120mL)
- 1 cup warm water (85 to 90°F) (240mL)
- 1 Tbsp. olive oil
- 2 2/3 cups bread flour (320g)
- 2 tsp. salt
Instructions
- Prepare the sponge by whisking together 1 cup of bread flour, 1/2 teaspoon of instant yeast, and 1/2 cup of warm water. Cover and let rest for 3-3.5 hours.
- In a large bowl, combine 1 cup of warm water, the prepared sponge, 1 tablespoon of olive oil, 2 2/3 cups of bread flour, 1/2 teaspoon of instant yeast, and 2 teaspoons of salt. Mix until a shaggy dough forms.
- Cover the bowl with a towel and let the dough rest for 30 minutes (autolyse).
- Perform a total of 8 folds on the dough, resting for 30 minutes between each set of folds. Repeat for three sets.
- Transfer the dough to a lightly oiled bowl, cover, and refrigerate for 8 to 24 hours.
- After fermentation, gently scrape the dough onto a floured surface and shape it into a rectangle. Cut in half to form two loaves.
- Allow the loaves to rise for 2 to 2.5 hours, covered with a clean cloth.
- Preheat your oven to 475°F (245°C) with a baking stone inside.
- Carefully slide the parchment paper with the loaves onto the preheated baking stone. Bake for 13 to 15 minutes until golden brown and the internal temperature reaches 200°F.
- Cool the loaves on a wire rack for 30 to 45 minutes before slicing.
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Notes
Store ciabatta bread in a paper bag at room temperature for a few days or freeze it for longer storage.