Ciabatta Bread

 

Ciabatta Bread

Prep 20 min, Cook 15 min, Serves 4–6 loaves

Ingredients

400 g bread flour

320 g water

35 g olive oil

8 g instant dry yeast

8 g salt

Instructions

1 In a large bowl, combine all ingredients at once. Mix with a spoon or dough scraper until the dough looks smooth and sticky.

2 Cover the bowl and let the dough rest for 30 minutes.

3 Wet your hands and perform a stretchandfold: lift one side of the dough, stretch it up, and fold it over itself. Repeat on all four sides.

4 Do 3 more folds, every 15–20 minutes. After the final fold, let the dough ferment until puffy and airy.

5 Generously flour your work surface. Gently turn the dough out, dust the top well with flour, and cut into rectangular pieces.

6 Transfer each piece onto a parchmentlined baking sheet. Let them proof for 20 minutes.

7 Bake at 230°C (445°F) for 15 minutes with steam. Place an ovensafe dish with hot water inside the oven during preheating and keep it there while baking.

Beginner Tips 

• Expect a wet dough Ciabatta dough is naturally sticky. Don’t add extra flour use wet hands instead.
• Gentle handling = open crumb Avoid pressing or shaping too much. The dough’s airy structure comes from minimal handling.
• Flour is your friend Dust the top generously before cutting; this prevents sticking and helps create that rustic look.
• Steam makes the crust Proper steam gives ciabatta its signature thin, crisp crust. Keep the water dish filled with hot water.
• Watch the dough, not the clock Fermentation times vary. Look for a dough that’s jiggly, airy, and slightly domed.