bread recipe ciabatta
This classic Italian bread, known for its rustic crust and airy texture, is perfect for sandwiches or dipping. With its chewy inside and crispy outside, ciabatta is a delightful addition to any meal.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 dough scraper or spatula
- 1 proofing basket or a bowl with a cloth
- 1 (optional) kitchen scale
- 1 baking stone or baking sheet
- 1 oven
Ingredients
- 500 g bread flour
- 400 ml water at room temperature
- 10 g salt
- 2 g active dry yeast
Instructions
- In a mixing bowl, combine the bread flour and active dry yeast. Mix well.
- Slowly add the water to the flour mixture, stirring with a spatula or dough scraper until a wet, shaggy dough forms.
- Sprinkle the salt over the dough, and mix it in by folding the dough onto itself until fully incorporated.
- Cover the bowl with a damp cloth and let it rest for about 45 minutes to 1 hour at room temperature. This process is known as autolyse.
- After the resting period, stretch and fold the dough directly in the bowl for about 5 minutes. This helps develop gluten.
- Remove the dough from the bowl and place it onto a well-floured work surface. Shape it into a loose rectangle and let it rest for another 30 minutes.
- After the second rest, gently shape the dough into a loaf, being careful not to deflate it too much.
- Place the shaped dough seam-side up in a proofing basket or a bowl lined with floured cloth. Cover it and let it rise for about 1 to 1.5 hours or until doubled in size.
- Preheat your oven to 220°C (425°F) with a baking stone or baking sheet inside to heat up.
- Once the dough has risen, carefully flip it onto a piece of parchment paper.
- Transfer the dough to the preheated oven, baking it for about 25 minutes, until golden brown and sounding hollow when tapped on the bottom.
- Remove the ciabatta from the oven and let it cool on a wire rack before slicing.
Notes
For an extra crispy crust, place a pan of water in the oven while baking to create steam.
You can also add herbs, olives, or sun-dried tomatoes to the dough for added flavor.
Store any leftover ciabatta in a bread bag or airtight container to keep it fresh.