This recipe yields airy, open-crumb ciabatta bread with a crisp crust, perfect for sandwiches, dipping, or enjoying on its own.
Ingredients:
- For the Poolish (Starter):
- 150g (1 cup + 2 tablespoons) Bread Flour
- 150g (¾ cup) Water, lukewarm
- 1/4 teaspoon Instant Dry Yeast
- For the Dough:
- All of the Poolish (from above)
- 350g (2 cups + 3 Tablespoons) Bread Flour (approximate, more or less may be needed.)
- 250g (1 cup) Water, lukewarm
- 1 ½ teaspoons (8g) Salt
- 1 teaspoon Instant Dry Yeast
- 2 tablespoons Olive Oil (plus more for handling)
Instructions:
1. Prepare the Poolish (Starter):
- In a medium bowl, combine the water, yeast, and flour for the poolish. Mix until smooth.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-16 hours, or until it has doubled in size and is bubbly.
2. Make the Dough:
- In a large bowl (or the bowl of a stand mixer), combine the poolish, water, yeast, and flour for the dough. Mix on low speed until a shaggy dough forms.
- Add the salt and olive oil, and continue to mix.
- If using a stand mixer, increase the speed to medium-low and knead for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10-15 minutes. This is a very wet dough, so use flour sparingly, just enough to keep it from sticking excessively.
- The dough will be quite sticky.
- Lightly oil a large bowl, and transfer the dough to it. Cover with plastic wrap and let it rise for 1.5-2 hours, or until doubled in size.
3. Shape the Ciabatta:
- Generously flour a work surface.
- Gently turn the dough out onto the floured surface. Be careful not to deflate it too much.
- Dust the top of the dough with flour.
- Gently stretch the dough into a rough rectangle.
- Fold the rectangle in thirds like a letter, then fold it in half the other way.
- Gently turn the dough seam side down.
- Divide the dough into 2 or 3 portions.
- Gently elongate each portion into a ciabatta shape. Be very gentle. The goal is to keep as much air inside the dough as possible.
- Generously flour a baking sheet lined with parchment paper, or use a heavily floured kitchen towel on a sheet pan.
- Carefully transfer the shaped ciabatta loaves to the prepared baking sheet.
- Dust the tops with flour.
- Cover loosely with plastic wrap and let them proof for 30-60 minutes, or until slightly puffed.
4. Bake the Ciabatta:
- Preheat your oven to 450°F (230°C). Place a baking stone or pizza stone in the oven if you have one. If not a regular baking sheet will work.
- If you wish to create more steam in your oven, place a oven safe pan on the lower rack of the oven while it pre-heats.
- If you are using the pan for creating steam, prior to putting the bread in the oven, carefully pour a cup of hot water into the hot pan.
- Carefully transfer the ciabatta loaves (on the parchment paper) to the preheated baking stone or baking sheet.
- Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Transfer the baked ciabatta to a wire rack to cool completely before slicing.
Tips and Notes:
- Ciabatta dough is very wet, so don’t be tempted to add too much extra flour.
- The long proofing time of the poolish is essential for developing the characteristic flavor and open crumb of ciabatta.
- Steam in the oven is very important. This helps achieve a crisp crust.
- Bread flour is very important for this recipe.
- This recipe can be changed quite easily by adding in things like, rosemary, or other herbs.
Enjoy your homemade ciabatta!