Description
Traditional Italian ciabatta with a deeply golden, crisp crust and light, airy open crumb. This high-hydration artisan bread uses gentle stretch-and-folds instead of intensive kneading.
Ingredients
500 g bread flour
400 ml lukewarm water
7 g instant yeast
10 g fine sea salt
10 ml extra virgin olive oil, optional
Extra flour for dusting
Instructions
- Combine the bread flour, instant yeast, and fine sea salt in a large mixing bowl. Pour in the lukewarm water and optional olive oil and mix until a very sticky, wet dough forms. Do not add extra flour to the dough.
- Cover the bowl and let the dough rest for 30 minutes.
- Perform the first set of stretch-and-folds by gently stretching one side of the dough upward and folding it over the center. Rotate the bowl and repeat on all sides. Cover and rest for 30 minutes.
- Repeat the stretch-and-fold process two more times, resting the covered dough for 30 minutes between each set.
- After the final fold, cover the bowl and let the dough rise for about 1 1/2 to 2 hours, until noticeably puffy and nearly doubled in size.
- Generously flour a work surface and carefully turn out the risen dough, handling it gently to preserve the trapped air bubbles.
- Divide the dough into two equal portions and gently shape each into a rustic rectangle without pressing out the air.
- Transfer the loaves to a well-floured baking sheet or parchment paper. Loosely cover and proof for 30 to 45 minutes.
- Preheat the oven to 230°C (450°F) with an empty metal pan on the bottom rack. Just before baking, carefully pour about 1 cup of hot water into the pan to create steam.
- Bake for 20 to 25 minutes, until the loaves are deeply golden and crisp and sound hollow when tapped on the bottom.
- Transfer the ciabatta to a wire rack and cool completely before slicing so the crumb can set.
Notes
Ciabatta dough should be very wet and sticky. Avoid adding excess flour, as high hydration helps produce the characteristic open crumb.
For rosemary ciabatta, fold finely chopped fresh rosemary into the dough during a stretch-and-fold session and optionally top with rosemary and flaky sea salt.
For olive ciabatta, gently incorporate chopped, well-drained olives during a later folding stage.
Roasted garlic or dried Italian herbs can be added sparingly so they do not weigh down the dough.
The dough can be divided into smaller rectangles for individual ciabatta rolls; reduce the baking time accordingly.
Rising times vary with room temperature, so use the appearance and volume of the dough as your primary guide.
Store completely cooled ciabatta at room temperature in a bread bag or loosely wrapped for about 2 days. Avoid refrigeration.
For longer storage, freeze well wrapped for 2 to 3 months. Whole loaves or individual slices can be frozen.
To refresh a loaf, lightly dampen the crust and warm at 180°C (350°F) for 5 to 10 minutes.
- Prep Time: 35 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 0.2 g
- Sodium: 325 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.3 g
- Protein: 5.2 g
- Cholesterol: 0 mg
