Ciabatta Bread Recipe

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Summary:

Ciabatta, known for its airy crumb and crisp crust, is a classic Italian bread perfect for sandwiches or dipping in olive oil. This recipe uses a high-hydration dough, resulting in a beautifully rustic texture.

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Ingredients

For the Poolish (Pre-Ferment):

• 250 g (2 cups) unbleached all-purpose flour
• 250 g (1 cup) water (room temperature)
• 1/4 tsp instant yeast

For the Dough:

• 500 g (4 cups) unbleached all-purpose flour
• 375 g (1 ½ cups + 2 tbsp) water (room temperature)
• 10 g (2 tsp) salt
• 1 tsp instant yeast
• All of the poolish

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Instructions

Step 1: Make the Poolish

1. In a mixing bowl, combine 250 g flour, 250 g water, and 1/4 tsp yeast. Stir until smooth.
2. Cover the bowl loosely with plastic wrap or a damp cloth and let it sit at room temperature (70–75°F) for 12–16 hours. It should become bubbly and fragrant.

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Step 2: Make the Dough

1. In a large bowl, mix the 500 g flour, 375 g water, 10 g salt, and 1 tsp yeast. Add the prepared poolish.
2. Stir until a shaggy dough forms.
3. Transfer the dough to a clean surface and knead or stretch and fold for 5–8 minutes until it becomes smooth and elastic. Alternatively, mix with a stand mixer using the dough hook for 5 minutes on medium speed.

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Step 3: First Fermentation

1. Place the dough in a lightly oiled bowl and cover it.
2. Let it rest for 45 minutes. Perform a set of stretch and folds: grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat 3 more times.
3. Let it rest for another 45 minutes, repeating the stretch and fold process once more.

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Step 4: Shape the Dough

1. Flour your work surface generously and turn out the dough. Handle it gently to preserve the air bubbles.
2. Divide the dough into two equal pieces. Shape each into a rough rectangle by folding the sides under.
3. Place the shaped dough onto a baking sheet lined with parchment paper, leaving space between the loaves.

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Step 5: Final Proof

1. Cover the dough loosely with a floured cloth or plastic wrap. Let it proof for 30–45 minutes, or until it becomes slightly puffy.

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Step 6: Bake

1. Preheat your oven to 230°C (450°F). If you have a baking stone, place it in the oven to heat.
2. Slide the parchment paper with the dough onto the hot stone (or leave it on the baking sheet). Add steam to the oven by placing a pan of hot water on the lower rack or misting the walls with water.
3. Bake for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped.

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Step 7: Cool

1. Let the ciabatta cool completely on a wire rack before slicing.

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Tips for Success

• Use high-protein bread flour for a more structured crumb.
• Handle the dough gently during shaping to maintain its airy structure.
• If you’re new to high-hydration doughs, consider using a stand mixer for easier handling.

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Nutrition Facts

Per slice (based on 12 slices):

• Calories: 180
• Protein: 5 g
• Carbs: 36 g
• Fat: 0.5 g

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Equipment Needed

• Mixing bowls
• Digital scale
• Parchment paper
• Baking stone or sheet
• Spray bottle or pan for steam