This recipe yields airy, open-crumb ciabatta bread with a crisp crust. Perfect for sandwiches, dipping in olive oil, or enjoying on its own.
Ingredients:
- For the Poolish (Starter):
- 150g (1 cup + 2 tablespoons) Bread Flour (high-protein flour is best)
- 150g (3/4 cup) Water, lukewarm
- 1/4 teaspoon Instant Dry Yeast
- For the Dough:
- All of the Poolish (from above)
- 350g (2 3/4 cups) Bread Flour
- 250g (1 cup) Water, lukewarm
- 1 1/2 teaspoons Salt
- 1 teaspoon Instant Dry Yeast
Instructions:
- Prepare the Poolish:
- In a medium bowl, combine the poolish ingredients (150g bread flour, 150g water, 1/4 tsp yeast).
- Mix until just combined. The mixture will be quite wet and sticky.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12-16 hours, or until it has doubled or tripled in size and is bubbly.
- Make the Dough:
- In a large bowl (or the bowl of a stand mixer), combine the poolish, 350g bread flour, 250g water, 1 teaspoon of yeast.
- Mix on low speed (if using a mixer) or by hand until a shaggy dough forms.
- Add salt, and continue to mix until the salt is fully incorporated.
- Continue to mix the dough for 7-10 minutes, until the dough is smooth, elastic, and very sticky.
- First Rise (Bulk Fermentation):
- Lightly oil a large bowl.
- Transfer the dough to the oiled bowl.
- Cover the bowl with plastic wrap or a damp towel.
- Let the dough rise at room temperature for 2-3 hours, or until it has doubled in size.
- Perform a fold of the dough every 45 min to one hour during the first rise. To perform the folds, wet your hand, gently grab an edge of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl and repeat this 3-4 times. This process will help develop gluten.
- Shape the Ciabatta:
- Generously flour a work surface.
- Gently turn the dough out onto the floured surface.
- Generously flour the top of the dough.
- Gently stretch the dough into a rectangle shape.
- Cut the dough into desired number of portions. For example 4-6 portions.
- Carefully transfer the dough portions to a baking sheet lined with parchment paper that is well floured. Allow ample space between the portions.
- Second Rise (Proofing):
- Lightly flour the tops of the ciabatta loaves.
- Cover the baking sheet with a damp towel.
- Let the loaves proof for 45-60 minutes, or until they have noticeably puffed up.
- Bake the Ciabatta:
- Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven during preheating.
- If you wish to create steam within the oven, prepare that before placing the bread in the oven. For example placing a cast iron pan on the bottom of the oven during preheat, and then placing hot water in it, when placing the bread into the oven.
- Gently transfer the parchment paper with the ciabatta loaves onto 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 ciabatta loaves to a wire rack to cool completely.
Tips:
- Use bread flour for the best results. It has a higher protein content, which is essential for developing the gluten structure.
- Don’t be afraid of the sticky dough. It’s supposed to be very wet.
- Let the poolish ferment for the recommended time to develop the best flavor.
- Generating steam in the oven will help to create a crisp crust.
- Allow the bread to fully cool before cutting into it. This allows the internal structure of the bread to fully set.
Enjoy your homemade ciabatta!