Description
This Ciabatta Bread features an open crumb, crisp golden crust, and chewy, rustic texture—perfect for sandwiches, toasts, or dipping in olive oil. It’s a high-hydration, artisan-style bread that’s surprisingly achievable at home.
Ingredients
- 4 cups (500g) bread flour
- 2 tsp instant yeast
- 1 1/2 tsp salt
- 1 3/4 cups (420ml) lukewarm water
- 1 tbsp olive oil (optional)
Instructions
- In a large bowl, whisk together bread flour, yeast, and salt.
- Add lukewarm water and olive oil (if using), stirring to form a sticky dough.
- Let the dough rest (autolyse) for 30 minutes, covered.
- Perform stretch-and-folds: fold dough over itself 4 times, rotating the bowl. Repeat every 30 minutes for 2 hours.
- Cover and bulk ferment for 1–1½ hours until bubbly and nearly doubled.
- Turn dough out gently onto a floured surface and divide into two loose rectangles.
- Transfer to a floured couche or parchment-lined tray. Cover and proof 45–60 minutes.
- Preheat oven to 475°F (245°C) with baking stone or steel and a steam tray.
- Steam oven by adding hot water to tray or spraying walls, and bake loaves for 20 minutes with steam.
- Remove steam source and bake another 10–12 minutes until crust is deep golden and crisp.
- Cool on a rack for at least 30 minutes before slicing.
Notes
- Use bread flour for stronger gluten structure and bigger holes.
- Wet or oil hands when handling sticky dough to avoid tearing.
- Add herbs or olives after the bulk ferment for flavor variations.
- Bake on a hot stone or heavy steel sheet for best crust development.
- Cool fully to preserve open crumb before slicing.
Nutrition
- Serving Size: 1 slice (1/12 of a loaf)
- Calories: 130
- Sugar: 0g
- Sodium: 210mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
