Ciabatta Bread
This classic Ciabatta Bread features a crusty exterior and a soft, airy interior, perfect for sandwiches or serving alongside soups and salads.
Ingredients
- 1 cup all-purpose flour (for the sponge)
- 1/8 teaspoon instant yeast (for the sponge)
- 1/2 cup water at room temperature (for the sponge)
- 2 cups all-purpose flour (for the dough)
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast (for the dough)
- 3/4 cup water at room temperature (for the dough)
- 1/4 cup whole or 2% milk at room temperature
Instructions
- In a medium bowl, combine the sponge ingredients: flour, yeast, and water. Stir until uniform, cover with a cloth, and let sit at room temperature for at least 8 hours.
- In a stand mixer, combine the sponge with dough ingredients: flour, yeast, water, and milk. Mix on low speed until shaggy, then increase speed until a sticky dough forms.
- Switch to a dough hook and knead on medium speed for about 10 minutes until the dough is smooth and shiny.
- Transfer the dough to a greased bowl, cover, and let rise at room temperature until doubled in size (about 1 hour).
- Gently fold the dough over itself eight times, then let it rest for 30 minutes.
- Preheat your oven to 450°F (232°C) with a baking stone in the middle rack.
- Transfer the dough to a floured surface, divide it into two portions, and shape each into a loaf. Place on floured parchment paper.
- Let the shaped loaves rest for 30 minutes. Poke gently with floured fingers and spray with water.
- Carefully slide the loaves onto the baking stone. Spray with water twice during the first 5 minutes of baking.
- Bake for 22-27 minutes until golden brown and the internal temperature reaches about 210°F (99°C).
- Transfer to a cooling rack and let cool for at least 1 hour before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Enjoy your homemade Ciabatta bread with olive oil or as a base for your favorite sandwiches!