Ciabatta
User Reviews
4.7
Ciabatta
Description
The Ciabatta recipe calls for a high hydration dough combining all-purpose flour, salt, warm water, and instant yeast. After mixing to a shaggy dough, it rests and undergoes multiple folds and rests, which increase the dough's elasticity and gluten development. These folds help trap air bubbles that create the bread's light, open crumb. Baking involves preheating the oven with a pan of water on the bottom rack to produce steam, which aids in crust formation. The bread is baked on a single sheet at a time to ensure proper air circulation and crust crispiness.
Ciabatta's texture contrasts a crunchy, golden exterior with a soft, chewy inside. The yeast activity and handling technique contribute to its airy crumb. Avoiding deflation when forming the dough preserves the bubbles essential to its soft texture. The steaming step makes the crust notably crusty, an important characteristic of this bread.
Once baked, this bread can be enjoyed fresh or stored at room temperature within a container or bag for up to five days. Freezing in a sealed bag extends shelf life to about three months. Proper yeast freshness is key to successful rising, so using active yeast is recommended.
Ingredients
- 9 cups all-purpose flour
- 1 tablespoon salt
- 4 cups water warm, room temperature
- 3 teaspoons instant yeast
Instructions
- In a medium size bowl combine the warm water (95°F-105°F) with the yeast. Stir it well. In another large bowl mix the flour with the salt together. Pour in the yeast mixture over the flour. Using a wooden spoon or spatula to stir everything together to form a shaggy dough.
- Cover the bowl with plastic wrap and allow the dough to rest in a warm environment for 30 minutes. After 30 minutes, grab a quarter of the dough from underneath, then lift up and stretch it until the dough resists. Fold it over and onto itself, then press down to secure the dough in place. Repeat the process 3 times, working around the perimeter of the dough ball, until you’ve completed a full turn. This process develops the dough's gluten and increases elasticity.
- Cover the bowl and let the dough rest for another 30 minutes. Repeat the process again of folding and resting for another 3 times. You'll notice as you keep stretching the dough, that the dough becomes more elastic and easier to stretch.
- Preheat the oven to 450°F and place a pan with water in the bottom rack. Line 2 large baking sheets with parchment paper.
- After a total of 2 hours and 4 rounds in total of stretching the dough, transfer the dough onto a very well floured surface. Be careful to not deflate all the bubbles in the dough. The dough is very sticky, so flour your hands really well, the top of the dough and the work surface. Stretch the dough to form a rectangle so that your dough is about 1½ inches in thickness. Using a well floured bench scraper, cut the dough into smaller rectangles or squares. You can get anywhere from 16 to 24 pieces, depending on size.
- Using 2 well floured work scrapers carefully transfer each rectangle of dough onto the prepared baking sheets, leaving about 2 inches in between each piece of dough.
- Allow the ciabatta rectangles to proof for another 30 minutes on the counter.
- Transfer the baking sheet to the oven and bake for 10 minutes, then reduce the oven temperature to 400°F and bake for another 15-20 minutes or until the ciabatta is golden brown.
- Repeat the same baking process with the other baking sheet.
Notes
- Check yeast freshness before use to ensure proper rising of the bread.
- Handle dough gently when shaping to retain air bubbles for a soft, chewy crumb.
- Place a pan of water on the oven's bottom rack during preheating to create steam, enhancing crust crispiness.
- Bake only one sheet of bread at a time to allow space for steam circulation and optimal crust development.
- Ciabatta stores well for up to 5 days at room temperature and freezes well up to 3 months when sealed properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 263kcal | 13% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 442mg | 18% |
| Potassium | 97mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 0.2g | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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