How to make ciabatta
Classic Italian ciabatta features a crisp, golden crust and a light, airy, open-textured crumb. Slow fermentation develops a wonderful depth of rustic flavor with minimal ingredients. Enjoy it fresh from the oven dipped in extra virgin olive oil or sliced for hearty sandwiches.
Ingredients
- water400 ml
- Olive oil (for greasing bowl)5 ml
Instructions
8 steps- 1
For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge.
- 2
To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed.
- 3
Transfer the dough into a large oiled bowl and leave to rise for an hour.
- 4
Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes.
- 5
Preheat the oven to 240C/210C Fan/Gas 8.
- 6
Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes.
- 7
Place onto a baking sheet lined with baking paper and leave for 10 minutes.
- 8
Transfer the dough to the oven to bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool.
Nutrition
1 serving ≈ 233 g
Nutrition values are estimates. - means data is unavailable.
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