Classic Ciabatta Bread Recipe

 

Ingredients:

500g (4 cups) bread flour

375ml (1 ½ cups) warm water (about 95°F/35°C)

10g (2 tsp) salt

7g (2 tsp) instant yeast (or 10g active dry yeast)

15ml (1 tbsp) olive oil (optional, for added flavor)

Instructions:

1. Prepare the dough (mixing):

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes (if using active dry yeast).

2. Add flour, salt, and olive oil (if using). Mix with a spoon or dough hook until the dough is sticky and well combined.

3. The dough will be very wet and sticky—this is normal.

2. First rise (bulk fermentation):

1. Cover the bowl with plastic wrap or a towel and let it rise for 1.5 to 2 hours at room temperature until doubled in size.

2. Perform stretch-and-folds every 30 minutes to help develop gluten (gently pull one side of the dough and fold it over).

3. Shaping:

1. Generously flour your work surface and pour the dough out carefully without deflating it too much.

2. Gently stretch it into a rectangle and cut it into two long strips.

3. Carefully transfer to a parchment-lined baking sheet, maintaining the rustic shape.

4. Second rise:

1. Cover lightly and let the dough rest for 45 minutes. It should puff up slightly.

5. Baking:

1. Preheat your oven to 220°C (430°F) with a baking stone or an inverted baking sheet inside.

2. Transfer the dough onto the hot surface and bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

3. Let the bread cool completely before slicing.

Tips for Success:

Use h

igh-protein bread flour for better gluten development.

The dough is very sticky;