Ciabatta
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5.0
3 reviews
Excellent
Ciabatta
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Ciabatta, a traditional crusty Italian bread with airy crumb, is known worldwide as a accompaniment for Italian dishes as well as sandwiches.
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Ingredients
- 8 cups flour
- 2 tablespoons active dry yeast
- 2 teaspoons salt
- ⅓ cup olive oil
- 2¼ cups warm water (about 95F/36C)
Instructions
- Place the flour and yeast in the bowl of the food processor, and mix well. Make a well in the center and pour the olive oil.
- Add water gradually as you are kneading. Then, incorporate the salt, and continue kneading until the dough pulls away from the sides of the bowl.
- Place the dough on a lightly floured surface and knead by hand until it no longer sticks.
- Form a ball and cover with plastic wrap (a cloth would absorb some of the moisture and the bread would not be as soft), and let it rise for an hour in a warm place, away from drafts.
- After one hour, fold the dough in 4. On a lightly floured surface, roll the dough to a thickness of about ¾ inch/2cm.
- Fold the top of the dough down on a third, and fold the bottom of the dough up like a wallet.
- Likewise, fold the left side to the center and the right over it.
- Cover with plastic wrap and let it rise again an hour.
- Place the dough on a baking sheet and spread with fingertips (not with a rolling pin) to a thickness of 3/4 inch/2cm.
- Cover with plastic wrap. Let rise for another hour.
- Preheat oven to 450F/220C. Lightly flour the top of the dough and cut out breads: with a knife, cut rectangular shapes and place on the baking sheet. Place a container filled with boiling water in the oven, so that the bread does not dry out.
- Bake the individual rolls for 15 minutes and the larger loaves for about 20 minutes. The crust must be golden. Check the color before taking the loaves out of the oven.
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5.0
3 reviews
Excellent
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