Ciabatta is an Italian bread known for its long, oval shape, open-textured crumb, and crispy crust. This recipe requires a long fermentation period, which contributes to its unique flavor and texture.
Ingredients:
- Strong Bread Flour: 500g
- Water: 350ml (warm)
- Active Dry Yeast: 1 tsp
- Salt: 1 ½ tsp
- Olive Oil: 1 tbsp (for shaping)
Instructions:
- Combine Ingredients: In a large bowl, combine the flour, yeast, and salt. Gradually add the warm water, mixing with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.
- Shape the Dough: Gently deflate the dough. Divide it in half and shape each half into a long oval loaf. Place the loaves on a lightly floured baking sheet, seam-side down.
- Second Rise: Cover the loaves loosely with plastic wrap and let rise for another 1-2 hours, or until they have increased in size again.
- Score the Loaves: Use a sharp knife or razor blade to score the tops of the loaves in a few places.
- Bake the Bread: Preheat your oven to 450°F (230°C) with a baking stone or tray inside if possible. Bake the loaves for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Cool: Remove the loaves from the oven and let them cool on a wire rack for at least 30 minutes before slicing and serving.
Tips:
- Use high-quality flour: Strong bread flour with a high protein content will give you the best results.
- Control the temperature: Maintain a warm temperature for the first rise to ensure proper fermentation.
- Don’t overwork the dough: Overkneading can make the bread tough.
- Score the loaves: Scoring helps the bread to expand evenly during baking.
- Experiment with flavors: Add herbs, spices, or cheese to the dough for variations.
Enjoy your homemade Ciabatta bread!