Ciabatta Bread Recipe
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5.0
45 reviews
Excellent
Ciabatta Bread Recipe
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Have this bakery style Ciabatta bread ready in 4 hours from start to finish! Yes, it's that fast. You don't need any special tools or bread baking pans.
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Ingredients
- 1 cup lukewarm water (+1/4 cup (60 mL) in case you need to add more) 240 mL
- 1 small package active instant dry yeast 2 1/4 teaspoons
- 2 cups all purpose flour (plus more for sprinkling on top) 256 grams
- 1 tablespoons semolina flour or fine cornmeal plus more for sprinkling on top
- 1 teaspoon salt
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Instructions
- In a medium bowl combine the flour and the semolina and stir to combine. In a large bowl add the water and stir in the salt until it dissolves. Add four tablespoons of the flour mixture to the water.
- Stir with a wooden spoon until it reaches the consistency of a thin crepe batter (The reason for this step is to ensure that the salt does not contaminate the yeast). Then add the yeast and stir until completely incorporated into the mixture.
- Add the rest of the flour mixture and mix until wet shaggy dough forms. It will be more wet than other bread doughs. Sticky to the touch. If the dough seems a little dry start adding in the 1/4 cup reserved warm water ONLY 1 tablespoon at a time. Mix together with a fork or wooden spoon. The dough will be loose and sticky.
- Cover the bowl with plastic wrap and let the dough rise for a total of 2 hours. During the two hours you will "stretch and fold" the dough (this takes about 1 minute to do) every 30 minutes (set a timer!). Fold 3 times total during the two hours.
- Stretch and Fold Method: Set a timer for every 30 minutes to remember to "stretch and fold" the dough. Set a bowl of water near the rising dough to wet your hands before every time you touch it (the dough is very sticky). After the first 30 minutes uncover the dough. Wet your hands with water- or use a rubber spatuala. Start clockwise- by taking the top corner of the dough (12 o'clock position) pinch a corner of the dough and lift it up and let the dough stretch by lifting your hands up away from the bowl.
- Fold the stretched dough back on itself (6 pm location). Turn your bowl 1/4 clockwise so (your 12 o'clock position is now 3 pm location). Repeat the same process of stretching and folding the dough onto itself 3 times total. This is a fast process that takes about 1 minute from start to finish.
- Cover with plastic wrap and repeat the process 2 more times with these exact directions of stretching and folding every 30 minutes.
- Shaping the dough: after the last 30 minute rise you will shape the dough instead of folding it. Start by flouring a clean surface with 1 tablespoon of flour and 1 teaspoon of semolina. Invert the bowl upside down onto the floured surface. DO NOT touch the dough. It will fall out of the bowl on its own.
- Lift up the bowl and gently shape the dough (with floured hands) into a large rectangle (do not press down too much on the dough). Try to keep the air bubbles nice and "alive". After forming a rectangle roll the dough into a fat and long log (think rolling cinnamon rolls).
- Do not press down on the dough or the air bubbles will deflate. Pinch the end to seal. With a sharp knife or dough scraper divide the dough into 3 equal parts. Line a cookie sheet with parchment paper and sprinkle with 1 tablespoon of flour and 1 teaspoon of semolina.
- Transfer the 3 doughs to the cookie sheet dust the tops with flour, cover with plastic wrap, and let rise again for 45 minutes.
- Bake: Pre-heat oven to 425F (220C). Flour your hands and very gently lift each dough and gently stretch to form a rectangular shape. Fill a 9 in round baking pan with hot water (about 1 inch) and set it in the bottom rack of the oven.
- Place the sheet pan with bread on the middle rack. Bake for approximately 20-25 minutes. Let cool and serve. Mangia! (Eat!)
Notes
- Use high-hydration dough: Ciabatta dough is very wet and sticky—don't add extra flour! The moisture is what creates the airy, open crumb.
- No-knead, but don’t skip folds: Since this is a no-knead recipe, gently stretch and fold the dough a few times during the rise to build gluten strength and structure.
- Flour your hands and surface well: Because the dough is sticky, dust your hands and work surface with semolina or all-purpose flour to prevent sticking.
- Don’t deflate the dough too much: When shaping, handle it gently to preserve air pockets for the classic ciabatta texture.
- Use a hot oven and preheat properly: A high baking temperature (around 450°F) ensures a crispy crust and proper oven spring.
- Steam for extra crispiness: Place a pan of hot water in the oven or spray the inside with water just before baking to create steam, which helps achieve a golden, crispy crust.
- Let it cool completely: Resist the temptation to cut into it right away! Cooling allows the interior to set and prevents gumminess.
- These tips will help you achieve a rustic, airy, and perfectly crusty ciabatta every time!
Nutrition Information
Show Details
Calories
82kcal
(4%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
0.3g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.05g
Sodium
195mg
(8%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin C
0.002mg
(0%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 195mg | 8% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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