CIABATTA

265 mins
Serves 6
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Directions

  1. 1Mix all the ingredients until combined and let rest for 40 minutes.
  2. 2Mix all the ingredients until combined and let rest for 40 minutes.
  3. 3Mix all the ingredients until combined and let rest for 40 minutes.
  4. 4Perform 3 sets of coil folds, spacing them 40 minutes apart.
  5. 5Perform 3 sets of coil folds, spacing them 40 minutes apart.
  6. 6Perform 3 sets of coil folds, spacing them 40 minutes apart.
  7. 7After the last fold, let the dough rest for 2 more hours.
  8. 8After the last fold, let the dough rest for 2 more hours.
  9. 9After the last fold, let the dough rest for 2 more hours.
  10. 10Lightly flour your work surface and gently transfer the dough onto it.
  11. 11Lightly flour your work surface and gently transfer the dough onto it.
  12. 12Lightly flour your work surface and gently transfer the dough onto it.
  13. 13Divide the dough into 4-6 equal pieces.
  14. 14Divide the dough into 4-6 equal pieces.
  15. 15Divide the dough into 4-6 equal pieces.
  16. 16Cover the dough pieces and let rest for 1.5-2 hours for the final proof.
  17. 17Cover the dough pieces and let rest for 1.5-2 hours for the final proof.
  18. 18Cover the dough pieces and let rest for 1.5-2 hours for the final proof.
  19. 19Preheat the oven to 220°C (430°F).
  20. 20Preheat the oven to 220°C (430°F).
  21. 21Preheat the oven to 220°C (430°F).
  22. 22Bake the ciabatta in the preheated oven for 10 minutes with steam.
  23. 23Bake the ciabatta in the preheated oven for 10 minutes with steam.
  24. 24Bake the ciabatta in the preheated oven for 10 minutes with steam.
  25. 25Slightly open the oven door to release the moisture.
  26. 26Slightly open the oven door to release the moisture.
  27. 27Slightly open the oven door to release the moisture.
  28. 28Bake for another 10-15 minutes until golden brown.
  29. 29Bake for another 10-15 minutes until golden brown.
  30. 30Bake for another 10-15 minutes until golden brown.

Ingredients

  • 400 g bread flour
  • 400 g bread flour
  • 400 g bread flour
  • 280 g water
  • 280 g water
  • 280 g water
  • 10 g salt
  • 10 g salt
  • 10 g salt
  • 1.5 g fresh yeast
  • 1.5 g fresh yeast
  • 1.5 g fresh yeast
  • 0.5 g instant yeast
  • 0.5 g instant yeast
  • 0.5 g instant yeast
  • 20 g olive oil
  • 20 g olive oil
  • 20 g olive oil

Equipment

oven

Tips

  • You can adjust the amount of water depending on the flour you use.
  • You only need a tiny amount of yeast for a long, slow fermentation and rich flavor.
  • If your room is warmer, the dough will ferment faster; if cooler - a bit slower.
  • You can divide the dough directly on parchment paper to make it easier to transfer to the oven.