Description
Authentic Italian ciabatta bread with a crisp crust and light, airy interior—perfect for sandwiches or dipping in olive oil.
Ingredients
- Bread Flour: 500 grams (about 4 cups) – High protein helps build gluten for structure and chew.
- Water: 400 grams (1 ¾ cups) – Hydrates the flour and supports fermentation, leading to an airy crumb.
- Instant Yeast: 1 teaspoon – Kicks off the fermentation, lifting the dough without long proof times.
- Salt: 10 grams (2 teaspoons) – Balances flavor and strengthens gluten structure.
- Olive Oil (optional): 1 tablespoon – Adds a touch of richness and softness to the crumb.
Instructions
- Preheat Your Equipment: If using a baking stone, place it in the oven and preheat to 475°F (245°C) at least 30 minutes before baking.
- Combine Ingredients: In a large bowl, mix bread flour, salt, and yeast. Add water gradually, stirring until a sticky dough forms.
- Prepare Your Cooking Vessel: Line a baking sheet with parchment paper and dust with flour.
- Assemble the Dish: After the dough rests for 1 hour, perform 3 sets of stretch-and-folds every 30 minutes. Then, transfer it to the floured parchment, divide gently into two loaves.
- Cook to Perfection: Slide the parchment with loaves onto your preheated stone or baking sheet. Bake 20–25 minutes until golden brown and hollow-sounding when tapped.
- Finishing Touches: Cool on a wire rack for at least 30 minutes to set the structure and crust.
- Serve and Enjoy: Slice, tear, dip, or stack—however you enjoy it, ciabatta always delivers.
Notes
- Use a high hydration dough for that airy crumb—don’t be afraid of the stickiness.
- Bake with steam for a golden, crunchy crust.
- Letting the dough ferment overnight deepens the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 0g
- Sodium: 390mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: ciabatta bread, Italian bread, artisan bread, homemade ciabatta, crusty bread, sandwich bread