Ciabatta Bread
User Reviews
5
Ciabatta Bread
Description
This Ciabatta Bread recipe combines bread flour with warm water, active dry yeast, extra virgin olive oil, and salt. After mixing the dough, it rests covered to begin fermentation. The technique of wetting hands to pull and fold the dough four times with resting periods builds gluten to create an airy but sturdy structure, characteristic of ciabatta’s open crumb.
The dough is shaped on floured parchment and dusted with flour to prevent sticking. Baking at high heat with steam develops a crisp, golden crust contrasting with the soft interior. Spraying water before baking adds humidity to the oven environment, improving crust formation.
This bread suits sandwiches, dipping in olive oil, or accompanying meals. The alveolar, open crumb texture is ideal for absorbing oils or spreads. Making dough ahead and refrigerating can improve flavor and texture. Warming the oven slightly off before the resting phases can speed fermentation when time is limited.
Ingredients
- 1.5 cups water
- 2 tablespoons extra virgin olive oil
- ½ teaspoon active dry yeast
- 3 cups bread flour
- ½ tablespoon salt
Instructions
- Pour 1.5 cups of warm water, 2 tablespoons extra virgin olive oil and ½ teaspoon active dry yeast into the Bosch mixer and wait for 5 minutes.
- In the meanwhile, put 3 cups bread flour and ½ tablespoon salt in a container. Mix them well.
- After that, turn on Bosch mixer the lowest setting #1. Pour the flour mixture into the yeast mixture. Let it mix until the dough comes together.
- Then, take the dough out from the mixer and put it in a container covered with a plastic wrap and let it rise for 45 minutes at room temperature. (See more at the cooking tips section.)
- Dip some water on hands, pull and fold the dough 4 sides and rest the dough for 45 minutes at room temperature. Remember this step is very important and don’t pop the air holes. Repeat this step 3 more times. At least 4 sets of pulling, folding and resting. See the video for details.
- Next, dust some flour on parchment paper, put the dough on the paper. Then, dust some flour on the top of the dough. Remember don’t press the dough, just pour the dough out.
- Then, divide the dough into two and shape the dough into the shape you want. Cover the dough with plastic wrap and let it rise again for 30 minutes.
- Preheat the oven at 450 F. Spray some water (6-7 times) on the dough before baking it.
- Bake at 450 F for 10 minutes, then drop the temperature to 400 F for another 10 minutes until it’s golden brown.
Notes
- Wet your hands before pulling and folding the dough to prevent sticking.
- Allow the dough to rest for 45 minutes between each of at least four sets of pulling and folding to develop structure without deflating it.
- Do not press out air pockets during shaping to maintain the open crumb characteristic of ciabatta.
- For faster fermentation, let the dough rest in a warmed (about 200°F) oven that has been turned off.
- Refrigerate the dough overnight after initial mixing and folding to improve flavor and texture.
- Spray the dough several times with water before baking to create steam and develop a crisp crust.
- Bake at 450°F for 10 minutes, then reduce to 400°F for another 10 minutes for correct crust and crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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