Ciabatta Bread
Ciabatta Bread
Ingredients
- 305 g water, (1 1/4 cup + 1 tablespoon)
- 1 teaspoon yeast
- 380 g flour, (about 3 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 1
In a large bowl, add the 305g water (1 1/4 cup + 1 tablespoon) and 1 teaspoon yeast. Mix with a spatula until combined.
⏱️ 2 min
- 2
Add the 380g flour (about 3 cups) to the bowl. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl with plastic wrap and let it rest.
⏱️ 3 min
- 3
Let the dough rest for 30 minutes.
⏱️ 30 min
- 4
Add 1 teaspoon salt and 2 tablespoons olive oil to the dough.
⏱️ 1 min
- 5
Perform stretch and folds on the dough. To do this, grab a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this action several times.
⏱️ 3 min
- 6
Immediately after the stretch and folds, perform coil folds. To do this, wet your hands, lift the dough from the center, allowing it to stretch and fold under itself. Repeat this action several times.
⏱️ 3 min
- 7
Cover the bowl again with plastic wrap and let the dough rise.
⏱️ 90 min
- 8
On a well-floured baking paper, gently place the risen dough without deflating it.
⏱️ 1 min
- 9
Gently stretch the dough from the sides to form a rectangular shape.
⏱️ 1 min
- 10
Using a dough cutter, divide the dough into 6 equal pieces.
⏱️ 2 min
- 11
Let the divided dough pieces rest uncovered.
⏱️ 10 min
- 12
Preheat oven to 440°F.
⏱️ 15 min•🌡️ 440
- 13
Bake the ciabatta at 440°F with steam for 10 minutes.
⏱️ 10 min•🌡️ 440
- 14
Reduce the oven temperature to 380°F and continue to bake for another 15 minutes or until the ciabatta is golden brown.
⏱️ 15 min•🌡️ 380
Kitchen Tools
Nutrition Facts (per serving)
Ciabatta Bread
- 305 g water, (1 1/4 cup + 1 tablespoon)
- 1 teaspoon yeast
- 380 g flour, (about 3 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 1
In a large bowl, add the 305g water (1 1/4 cup + 1 tablespoon) and 1 teaspoon yeast. Mix with a spatula until combined.
⏱️ 2 min - 2
Add the 380g flour (about 3 cups) to the bowl. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl with plastic wrap and let it rest.
⏱️ 3 min - 3
Let the dough rest for 30 minutes.
⏱️ 30 min - 4
Add 1 teaspoon salt and 2 tablespoons olive oil to the dough.
⏱️ 1 min - 5
Perform stretch and folds on the dough. To do this, grab a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this action several times.
⏱️ 3 min - 6
Immediately after the stretch and folds, perform coil folds. To do this, wet your hands, lift the dough from the center, allowing it to stretch and fold under itself. Repeat this action several times.
⏱️ 3 min - 7
Cover the bowl again with plastic wrap and let the dough rise.
⏱️ 90 min - 8
On a well-floured baking paper, gently place the risen dough without deflating it.
⏱️ 1 min - 9
Gently stretch the dough from the sides to form a rectangular shape.
⏱️ 1 min - 10
Using a dough cutter, divide the dough into 6 equal pieces.
⏱️ 2 min - 11
Let the divided dough pieces rest uncovered.
⏱️ 10 min - 12
Preheat oven to 440°F.
⏱️ 15 min•🌡️ 440 - 13
Bake the ciabatta at 440°F with steam for 10 minutes.
⏱️ 10 min•🌡️ 440 - 14
Reduce the oven temperature to 380°F and continue to bake for another 15 minutes or until the ciabatta is golden brown.
⏱️ 15 min•🌡️ 380