Homemade Ciabatta
Homemade Ciabatta
Ingredients
- 650 g water
- 1 tablespoon instant yeast
- 100 g olive oil
- 850 g flour, bread flour is suggested for a better dough
- 20 g salt
Instructions
- 1
Pour 650 g of water into a shallow rectangular pan. Add 1 tablespoon of instant yeast and 100 g of olive oil to the water. Add 850 g of flour (bread flour) and 20 g of salt to the pan. Stir all the ingredients together with a spoon until mostly combined, then use wet hands to mix everything together into a shaggy and sticky dough.
⏱️ 5 min
- 2
Cover the pan with parchment paper, sprayed with some oil to prevent sticking. Set aside for 30 minutes.
⏱️ 30 min
- 3
After 30 minutes, perform the first stretch and fold: lift the dough from one side, stretch it, and fold it back onto itself. Repeat this action around the dough to fold it into a more compact shape. Flip the dough over. Cover the dough again with the parchment paper and set aside for another 30 minutes.
⏱️ 30 min
- 4
After another 30 minutes, perform the second stretch and fold (and coil fold): lift the dough from the center and let it stretch with gravity, then fold it back onto itself, then tuck it under itself to form a rounder shape. Cover the dough again with the parchment paper and set aside for another 30 minutes.
⏱️ 30 min - 5
After another 30 minutes, perform one more stretch and fold. Cover the dough again with the parchment paper and set aside until the dough has doubled in size.
⏱️ 60 min
- 6
Once the dough has doubled, preheat the oven to 390 F. Place a sheet pan and an empty metal pan (for steam) below it into the oven to preheat along with the oven.
⏱️ 15 min•🌡️ 390
- 7
Generously flour the top of the proofed dough while it's still in the pan. Flip the dough out of the pan onto a generously floured surface. Flour a bench scraper. Gently stretch the dough into a rectangular shape. Using the floured bench scraper, cut the dough into individual pieces (8-12 pieces depending on desired size). Carefully transfer the cut dough pieces onto a fresh piece of parchment paper. Let the shaped dough pieces rest on the parchment paper for about 15 minutes while the oven finishes preheating the pans.
⏱️ 15 min
- 8
Once the oven is fully preheated and the 15-minute rest period is over, carefully transfer the parchment paper with the shaped dough pieces onto the hot sheet pan in the oven. Immediately pour boiling water into the empty metal pan located below the sheet pan in the oven to create steam. Quickly close the oven door. Bake for 20 minutes.
⏱️ 20 min•🌡️ 390
- 9
Remove the baked ciabatta from the oven. Allow to cool before slicing and enjoying.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Ciabatta
- 650 g water
- 1 tablespoon instant yeast
- 100 g olive oil
- 850 g flour, bread flour is suggested for a better dough
- 20 g salt
Instructions
- 1
Pour 650 g of water into a shallow rectangular pan. Add 1 tablespoon of instant yeast and 100 g of olive oil to the water. Add 850 g of flour (bread flour) and 20 g of salt to the pan. Stir all the ingredients together with a spoon until mostly combined, then use wet hands to mix everything together into a shaggy and sticky dough.
⏱️ 5 min - 2
Cover the pan with parchment paper, sprayed with some oil to prevent sticking. Set aside for 30 minutes.
⏱️ 30 min - 3
After 30 minutes, perform the first stretch and fold: lift the dough from one side, stretch it, and fold it back onto itself. Repeat this action around the dough to fold it into a more compact shape. Flip the dough over. Cover the dough again with the parchment paper and set aside for another 30 minutes.
⏱️ 30 min - 4
After another 30 minutes, perform the second stretch and fold (and coil fold): lift the dough from the center and let it stretch with gravity, then fold it back onto itself, then tuck it under itself to form a rounder shape. Cover the dough again with the parchment paper and set aside for another 30 minutes.
⏱️ 30 min - 5
After another 30 minutes, perform one more stretch and fold. Cover the dough again with the parchment paper and set aside until the dough has doubled in size.
⏱️ 60 min - 6
Once the dough has doubled, preheat the oven to 390 F. Place a sheet pan and an empty metal pan (for steam) below it into the oven to preheat along with the oven.
⏱️ 15 min•🌡️ 390 - 7
Generously flour the top of the proofed dough while it's still in the pan. Flip the dough out of the pan onto a generously floured surface. Flour a bench scraper. Gently stretch the dough into a rectangular shape. Using the floured bench scraper, cut the dough into individual pieces (8-12 pieces depending on desired size). Carefully transfer the cut dough pieces onto a fresh piece of parchment paper. Let the shaped dough pieces rest on the parchment paper for about 15 minutes while the oven finishes preheating the pans.
⏱️ 15 min - 8
Once the oven is fully preheated and the 15-minute rest period is over, carefully transfer the parchment paper with the shaped dough pieces onto the hot sheet pan in the oven. Immediately pour boiling water into the empty metal pan located below the sheet pan in the oven to create steam. Quickly close the oven door. Bake for 20 minutes.
⏱️ 20 min•🌡️ 390 - 9
Remove the baked ciabatta from the oven. Allow to cool before slicing and enjoying.
⏱️ 10 min