Ciabatta Bread Recipe
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5
Ciabatta Bread Recipe
Description
The Ciabatta Bread Recipe involves mixing lukewarm water with salt and yeast, then gradually incorporating a mixture of all-purpose and semolina flour to create a wet, loose dough. The dough is stirred until it reaches a thin crepe-batter consistency initially, then forms into a sticky, shaggy mass. Rather than kneading traditionally, the dough undergoes a series of "stretch and fold" motions every 30 minutes during a two-hour rise, developing gluten structure gently.
This method retains the dough's high moisture content, which is essential for creating the bread's distinctive open crumb and chewy texture. Handling the dough carefully when shaping preserves air pockets, contributing to the light texture inside. The use of semolina flour sprinkled on hands and work surfaces prevents sticking during shaping.
Baking at a high temperature (around 450°F) with steam generated inside the oven supports a golden, crispy crust. Allowing the bread to cool completely after baking lets the crumb set fully and prevents a gummy interior.
Because the dough is very wet and sticky, resist the urge to add extra flour beyond what the recipe specifies. Using stretch and folds instead of kneading avoids overworking the dough. Adding steam to the oven by placing a pan of water or spraying water just before baking enhances crust development.
Ingredients
- 1 cup water 240 mL, lukewarm, plus 1/4 cup (60 mL) extra if needed
- 1 small package instant dry yeast 2 1/4 teaspoons, active
- 2 cups all-purpose flour 256 grams, plus more for sprinkling on top
- 1 tablespoons semolina flour plus more for sprinkling on top, or fine cornmeal
- 1 teaspoon salt
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
- Do not add extra flour; the high hydration is key to an open crumb.
- Perform stretch and fold folds every 30 minutes during the two-hour rise to develop gluten.
- Dust hands and work surface with semolina or all-purpose flour to prevent sticking.
- Handle the dough gently when shaping to preserve air pockets.
- Preheat oven fully to a high temperature (around 450°F) and create steam for a crispy crust.
- Let the bread cool completely before slicing to avoid gumminess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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