Ciabatta
Serves 1
Directions
- 1Add water to a glass baking dish.
- 2Pour in olive oil.
- 3Stir the oil into the water.
- 4Add flour to the mixture.
- 5Mix all ingredients together with a spatula until combined and sticky.
- 6Cover the container with a lid.
- 7Set a timer for 30 minutes for the dough to rest in a warm place.
- 8After 30 minutes, uncover the dough.
- 9Dip hands in water to avoid sticking and stretch and fold each corner of the dough.
- 10Cover the dough again and let it rest for another 30 minutes.
- 11After the second rest, uncover the dough.
- 12Repeat the stretching and folding process, then cover and allow to rest for a final 30 minutes.
- 13Flour a cutting board generously.
- 14Gently transfer the dough from the container onto the floured surface.
- 15Lightly dust the top of the dough with more flour.
- 16Use a floured bench scraper or knife to cut the dough into rough rectangle shapes.
- 17Transfer the cut dough pieces onto a baking tray lined with parchment paper.
- 18Allow the dough to rest on the tray for 15 minutes.
- 19Bake the ciabatta in an oven preheated to 200 lc fan until golden brown and crispy.
- 20Remove the baked ciabatta from the oven and transfer to a cooling rack.
- 21Slice the ciabatta for serving.
- 22Observe the porous texture of the baked ciabatta.
- 23Break open a piece of ciabatta to show its soft interior.
Ingredients
- 325 ml lukewarm water
- 3 g fast action yeast
- 50 ml olive oil
- 425 g strong bread flour
- 10 g salt
Equipment
container with a lidspatulaegg timerbench scraperknifebaking trayoven
Tips
- Use a container with a lid to make the ciabatta dough, as it speeds up the proving process.
- Water should be warm.
- Once all ingredients are added, use a spatula to bring the dough together; it will be quite sticky.
- Dip hands in water to avoid sticking when stretching and folding the dough.
- Flour surfaces well before cutting the dough.
- Bake until golden brown and crispy.
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