Description
This classic Ciabatta Bread recipe yields a beautifully airy and crusty Italian loaf with a chewy crumb, perfect for sandwiches or as a side to any meal. The dough undergoes a series of stretch and folds to develop gluten structure, resulting in an open crumb. Baking with steam ensures a crisp golden crust.
Ingredients
Scale
Ingredients
- 500 g bread flour
- 400 ml water
- 2 tsp active dry yeast or instant yeast
- 2 tsp salt
- 1 tbsp olive oil
Instructions
- Mix Ingredients: In a large bowl, combine the bread flour, yeast, and salt. Add the water and olive oil, mixing thoroughly until there are no dry bits left. The dough will be sticky, so resist the urge to add more flour.
- First Rest and Stretch & Fold: Let the dough rest for 30 minutes. Then perform a stretch and fold by lifting one edge of the dough, stretching it upwards, and folding it over to the middle. Rotate the bowl and repeat this process on all four sides.
- Repeat Stretch & Fold: Perform the stretch and fold process two more times, with 30 to 45 minutes intervals between each to develop the dough’s gluten structure.
- Bulk Fermentation: Cover the dough and allow it to rise at room temperature for 1.5 to 2 hours or until it has doubled in size, indicating proper fermentation.
- Shape the Loaves: Generously flour your work surface and gently tip out the dough. Use a bench scraper to divide the dough into two or three rectangular pieces, handling gently to preserve the air bubbles.
- Final Proof: Transfer the shaped loaves to parchment-lined baking trays. Cover and let them rise for 45 to 60 minutes, allowing for a light final proof before baking.
- Prepare Oven: Preheat your oven to 450°F (230°C). If possible, place a tray of hot water in the oven to create steam, which helps develop the crisp crust of the Ciabatta.
- Bake: Bake the loaves for 20 to 25 minutes, or until they turn golden brown and sound hollow when tapped on the bottom, indicating they are fully baked.
- Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving to preserve the texture and flavor.
Notes
- Using bread flour is important for developing gluten and achieving the open crumb.
- The stretch and fold technique replaces traditional kneading and helps build dough strength.
- Adding steam to the oven during baking helps form a crispy crust.
- Ensure the dough is well rested and proofed for the best texture.
- Cool completely before slicing to prevent the crumb from becoming gummy.
