CIABATTA BREAD
Ciabatta is a beloved Italian bread known for its airy, open crumb and crisp crust. This rustic bread, named after the Italian word for “slipper” due to its flat, elongated shape, is perfect for sandwiches, dipping in olive oil and balsamic vinegar, or simply enjoying on its own.
ADVERTISEMENT
This recipe guides you through making classic ciabatta at home. While it may seem intimidating, the process is surprisingly simple, relying more on time and patience than complex techniques. The key to achieving that signature airy texture lies in a high hydration dough and a gentle handling approach
ADVERTISEMENT
Ingredients:
| Ingredients | Quantity |
|---|---|
| grams all-purpose flour | 500 |
| milliliters lukewarm water | 350 |
| tablespoons olive oil | 2 |
| grams active dry yeast | 7 |
| grams salt | 10 |
| teaspoon sugar | 1 |
| Optional | extras: fresh rosemary, thyme, chopped green or black olives, minced garlic, sun-dried tomatoes, grated Parmesan or Pecorino Romano cheese |
Instructions:
- Knead the flour: In a large bowl, mix the flour, sugar, and salt. In a separate bowl, whisk together the yeast and lukewarm water. Let it stand for 5 minutes until frothy. Add the yeast mixture, olive oil, and flour. Knead for a few minutes until a dough forms.
- Initial crypt: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Fold and stretch: Once the dough has risen, transfer it to a lightly floured surface. Gently stretch and fold the dough in half, then set it aside for 15 minutes. Repeat this process every 15 minutes for a total of 1 hour. This helps to develop the dough’s structure without over-kneading it.
- Deflate the bundle: After the final fold, divide the dough in half and roll each ball into a rough rectangle. Be careful not to deflate the dough too much as you shape it. Place the loaves on a parchment-lined baking sheet with plenty of space between them and cover with a towel. Let them rise for 30-45 minutes.
- Bake the ciabatta: Preheat the oven to 220°C (430°F) with a pizza stone or baking sheet inside. Bake the ciabatta for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
- Cool and serve: Remove the ciabatta from the oven and let it cool on a wire rack before slicing and serving.
Tips:
ADVERTISEMENT
- Use a high-quality flour for the best results.
- Don’t overwork the dough.
- Let the dough rise slowly for a richer flavor.
- Bake the ciabatta on a hot pizza stone or baking sheet for a crisp crust.
- Allow the ciabatta to cool completely before slicing.
Enjoy!
