An authentic ciabatta featuring a high-hydration dough and a long fermentation process. This classic Italian bread, whose name means "slipper" due to its shape, is ideal for sandwiches or as an accompaniment to any meal. Ready in about 4 hours (mostly hands-off) with an incredible airy crumb and crispy crust.
Ingredients
Directions
Activate yeast & combine ingredients: In a large bowl, combine the warm water and active dry yeast. Let stand for 5 minutes until foamy. Add the flour and salt to the bowl. Stir with a wooden spoon or spatula until just combined and a shaggy dough forms. Do not knead.
First rise (bulk fermentation): Drizzle the dough with olive oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2-3 hours, or until doubled in size and very bubbly. This long fermentation is crucial for flavor and texture.
Stretch and fold: Gently scrape the dough onto a lightly floured surface. Using floured hands, stretch one side of the dough up and fold it over to the center. Repeat with the other three sides, forming a rough square. Flip the dough over so the seam is down.
Second rise (proofing): Transfer the dough to a parchment-lined baking sheet. Gently shape it into a rectangular "slipper" shape, being careful not to deflate it. Lightly dust the top with flour. Cover loosely with plastic wrap or a kitchen towel and let it proof for 30-45 minutes, or until puffy.
Preheat oven & bake: While the dough proofs, preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside for at least 30 minutes. Carefully slide the parchment with the ciabatta onto the hot baking stone/sheet.
Bake: Bake for 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cool: Transfer the ciabatta to a wire rack and let it cool completely before slicing. Cooling thoroughly is essential for the crumb to set.
Perfect Ciabatta Recipe
Serves: 1 People
Prepare Time: 45
Cooking Time: 2 Hours
Calories: 200
Difficulty:
Hard
An authentic ciabatta featuring a high-hydration dough and a long fermentation process. This classic Italian bread, whose name means "slipper" due to its shape, is ideal for sandwiches or as an accompaniment to any meal. Ready in about 4 hours (mostly hands-off) with an incredible airy crumb and crispy crust.
Ingredients
Directions
Activate yeast & combine ingredients: In a large bowl, combine the warm water and active dry yeast. Let stand for 5 minutes until foamy. Add the flour and salt to the bowl. Stir with a wooden spoon or spatula until just combined and a shaggy dough forms. Do not knead.
First rise (bulk fermentation): Drizzle the dough with olive oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2-3 hours, or until doubled in size and very bubbly. This long fermentation is crucial for flavor and texture.
Stretch and fold: Gently scrape the dough onto a lightly floured surface. Using floured hands, stretch one side of the dough up and fold it over to the center. Repeat with the other three sides, forming a rough square. Flip the dough over so the seam is down.
Second rise (proofing): Transfer the dough to a parchment-lined baking sheet. Gently shape it into a rectangular "slipper" shape, being careful not to deflate it. Lightly dust the top with flour. Cover loosely with plastic wrap or a kitchen towel and let it proof for 30-45 minutes, or until puffy.
Preheat oven & bake: While the dough proofs, preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside for at least 30 minutes. Carefully slide the parchment with the ciabatta onto the hot baking stone/sheet.
Bake: Bake for 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cool: Transfer the ciabatta to a wire rack and let it cool completely before slicing. Cooling thoroughly is essential for the crumb to set.
