Ingredients:
- For the Sponge:
- 1 cup (250g) bread flour
- 1 teaspoon active dry yeast
- 1 cup (250ml) warm water (around 100-110°F or 38-43°C)
- For the Dough:
- Sponge, as above
- 2 1/2 cups (310g) bread flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions:
Make the Sponge:
- In a large bowl, combine the bread flour and yeast.
- Gradually add the warm water, mixing until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 2-3 hours, or until it’s bubbly and doubled in size.
Make the Dough:
- Add the sponge, remaining flour, salt, and olive oil to a large bowl.
- Mix until a dough forms. It will be sticky.
- Turn the dough onto a lightly floured surface and knead for a few minutes, just until smooth.
- Place the dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
Shape and Bake:
- Preheat your oven to 450°F (230°C).
- Lightly flour a work surface and divide the dough into 2 equal pieces.
- Gently shape each piece into a log, about 10-12 inches long.
- Place the loaves on a baking sheet lined with parchment paper.
- Score each loaf with a few diagonal cuts using a sharp knife.
- Spray the loaves with water.
- Bake for 20-25 minutes, or until golden brown and the crust is crispy.
Tips:
- For a crispier crust, score the loaves deeply and bake them on a preheated baking stone.
- To achieve a rustic look, don’t knead the dough too much.
- Experiment with different flours, such as whole wheat or rye, to add flavor and texture.
- Let the bread cool completely before slicing to prevent it from becoming gummy.
Enjoy your homemade Ciabatta bread!