Homemade Ciabatta
Homemade Ciabatta
Ingredients
- 650 g water
- 1 tablespoon instant yeast
- 100 g olive oil
- 850 g flour
- 20 g salt
Instructions
- 1
In a shallow rectangular pan (this shape aids in later shaping), combine the water, instant yeast, and olive oil. Stir gently to combine.
⏱️ 2 min
- 2
Add the flour and salt to the pan with the wet ingredients. Mix all the ingredients together until a shaggy dough forms and no dry spots of flour remain.
⏱️ 3 min
- 3
Cover the pan with plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min
- 4
After 30 minutes, perform the first stretch and fold. To do this, lightly wet your hand, grab an edge of the dough, stretch it upwards, and fold it over the center. Rotate the pan a quarter turn and repeat this action three more times until all sides have been stretched and folded.
⏱️ 2 min
- 5
Re-cover the dough with plastic wrap and let it rest for another 30 minutes.
⏱️ 30 min
- 6
Perform a second set of stretch and folds as described in step 4. Immediately after, perform a coil fold: gently lift the dough from the center with both hands, allowing the ends to hang, and then fold it under itself to form a tighter ball.
⏱️ 3 min
- 7
Cover the dough again and let it rest for another 30 minutes.
⏱️ 30 min
- 8
Perform a third and final set of stretch and folds. Re-cover the dough and let it rest until it has doubled in size, which can take 60-90 minutes depending on your room temperature.
⏱️ 90 min
- 9
Once the dough has doubled, preheat your oven to 390°F (199°C). Place a sheet pan inside the oven on a middle rack and an empty metal pan directly below it on a lower rack.
⏱️ 15 min•🌡️ 390
- 10
Lightly flour the top of the dough in its pan. Generously flour a clean work surface.
⏱️ 1 min
- 11
Gently flip the dough out of its pan onto the floured surface. Avoid deflating it too much.
⏱️ 1 min
- 12
Gently stretch and shape the dough into a rectangular form. Use a bench scraper or knife to cut the dough into 8-12 individual ciabatta pieces, depending on your desired size.
⏱️ 3 min
- 13
Carefully transfer the cut dough pieces onto a sheet of parchment paper.
⏱️ 1 min
- 14
Carefully slide the parchment paper with the dough onto the hot sheet pan in the oven. Immediately and carefully pour boiling water into the empty metal pan below to create steam. Quickly close the oven door.
⏱️ 1 min
- 15
Bake for 20 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 390
- 16
Once baked, carefully remove the ciabatta from the oven. Transfer to a wire rack and let cool completely before slicing and enjoying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Ciabatta
- 650 g water
- 1 tablespoon instant yeast
- 100 g olive oil
- 850 g flour
- 20 g salt
Instructions
- 1
In a shallow rectangular pan (this shape aids in later shaping), combine the water, instant yeast, and olive oil. Stir gently to combine.
⏱️ 2 min - 2
Add the flour and salt to the pan with the wet ingredients. Mix all the ingredients together until a shaggy dough forms and no dry spots of flour remain.
⏱️ 3 min - 3
Cover the pan with plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min - 4
After 30 minutes, perform the first stretch and fold. To do this, lightly wet your hand, grab an edge of the dough, stretch it upwards, and fold it over the center. Rotate the pan a quarter turn and repeat this action three more times until all sides have been stretched and folded.
⏱️ 2 min - 5
Re-cover the dough with plastic wrap and let it rest for another 30 minutes.
⏱️ 30 min - 6
Perform a second set of stretch and folds as described in step 4. Immediately after, perform a coil fold: gently lift the dough from the center with both hands, allowing the ends to hang, and then fold it under itself to form a tighter ball.
⏱️ 3 min - 7
Cover the dough again and let it rest for another 30 minutes.
⏱️ 30 min - 8
Perform a third and final set of stretch and folds. Re-cover the dough and let it rest until it has doubled in size, which can take 60-90 minutes depending on your room temperature.
⏱️ 90 min - 9
Once the dough has doubled, preheat your oven to 390°F (199°C). Place a sheet pan inside the oven on a middle rack and an empty metal pan directly below it on a lower rack.
⏱️ 15 min•🌡️ 390 - 10
Lightly flour the top of the dough in its pan. Generously flour a clean work surface.
⏱️ 1 min - 11
Gently flip the dough out of its pan onto the floured surface. Avoid deflating it too much.
⏱️ 1 min - 12
Gently stretch and shape the dough into a rectangular form. Use a bench scraper or knife to cut the dough into 8-12 individual ciabatta pieces, depending on your desired size.
⏱️ 3 min - 13
Carefully transfer the cut dough pieces onto a sheet of parchment paper.
⏱️ 1 min - 14
Carefully slide the parchment paper with the dough onto the hot sheet pan in the oven. Immediately and carefully pour boiling water into the empty metal pan below to create steam. Quickly close the oven door.
⏱️ 1 min - 15
Bake for 20 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 390 - 16
Once baked, carefully remove the ciabatta from the oven. Transfer to a wire rack and let cool completely before slicing and enjoying.
⏱️ 2 min