Ciabatta Bread
Directions
- 1Pour warm water into a large bowl, add one sachet of yeast and a pinch of sugar. Whisk for no longer than 30 seconds until the surface becomes bubbly.
- 2Pour warm water into a large bowl, add one sachet of yeast and a pinch of sugar. Whisk for no longer than 30 seconds until the surface becomes bubbly.
- 3Pour warm water into a large bowl, add one sachet of yeast and a pinch of sugar. Whisk for no longer than 30 seconds until the surface becomes bubbly.
- 4Add two to three tablespoons of olive oil to the mixture and whisk it together.
- 5Add two to three tablespoons of olive oil to the mixture and whisk it together.
- 6Add two to three tablespoons of olive oil to the mixture and whisk it together.
- 7Add bread flour and salt to the mixture and stir with a wooden spoon for about a minute until you get a wet and sticky dough.
- 8Add bread flour and salt to the mixture and stir with a wooden spoon for about a minute until you get a wet and sticky dough.
- 9Add bread flour and salt to the mixture and stir with a wooden spoon for about a minute until you get a wet and sticky dough.
- 10Cover the bowl with a towel or cling film and let it rise for 30 minutes.
- 11Cover the bowl with a towel or cling film and let it rise for 30 minutes.
- 12Cover the bowl with a towel or cling film and let it rise for 30 minutes.
- 13After 30 minutes, perform four stretch and folds by pulling the dough from the edges into the middle.
- 14After 30 minutes, perform four stretch and folds by pulling the dough from the edges into the middle.
- 15After 30 minutes, perform four stretch and folds by pulling the dough from the edges into the middle.
- 16Cover the bowl again and let the dough rise for another hour.
- 17Cover the bowl again and let the dough rise for another hour.
- 18Cover the bowl again and let the dough rise for another hour.
- 19Flour your dough and tip it onto a floured surface.
- 20Flour your dough and tip it onto a floured surface.
- 21Flour your dough and tip it onto a floured surface.
- 22Gently shape the dough into a rectangular form.
- 23Gently shape the dough into a rectangular form.
- 24Gently shape the dough into a rectangular form.
- 25Divide the dough into six equal pieces using a spatula or knife.
- 26Divide the dough into six equal pieces using a spatula or knife.
- 27Divide the dough into six equal pieces using a spatula or knife.
- 28Gently roll each piece of dough into a ball-like shape, ensuring your hands are floured to prevent sticking.
- 29Gently roll each piece of dough into a ball-like shape, ensuring your hands are floured to prevent sticking.
- 30Gently roll each piece of dough into a ball-like shape, ensuring your hands are floured to prevent sticking.
- 31Prepare a baking tray by lining it with baking paper and greasing it with butter or margarine to help the paper stick, then flour the paper.
- 32Prepare a baking tray by lining it with baking paper and greasing it with butter or margarine to help the paper stick, then flour the paper.
- 33Prepare a baking tray by lining it with baking paper and greasing it with butter or margarine to help the paper stick, then flour the paper.
- 34Place the dough rolls on the floured baking paper on the tray and sprinkle more flour on top of each roll.
- 35Place the dough rolls on the floured baking paper on the tray and sprinkle more flour on top of each roll.
- 36Place the dough rolls on the floured baking paper on the tray and sprinkle more flour on top of each roll.
- 37Cover the rolls on the baking tray with a towel and let them rest for another 30 minutes.
- 38Cover the rolls on the baking tray with a towel and let them rest for another 30 minutes.
- 39Cover the rolls on the baking tray with a towel and let them rest for another 30 minutes.
- 40During the resting period, preheat your oven to 220 degrees Celsius on the fan setting.
- 41During the resting period, preheat your oven to 220 degrees Celsius on the fan setting.
- 42During the resting period, preheat your oven to 220 degrees Celsius on the fan setting.
- 43Once the rolls have rested, place an oven-proof dish with water in the bottom of the preheated oven.
- 44Once the rolls have rested, place an oven-proof dish with water in the bottom of the preheated oven.
- 45Once the rolls have rested, place an oven-proof dish with water in the bottom of the preheated oven.
- 46Place the baking tray with the bread rolls into the oven.
- 47Place the baking tray with the bread rolls into the oven.
- 48Place the baking tray with the bread rolls into the oven.
- 49Bake for 10 minutes with the water dish in the oven.
- 50Bake for 10 minutes with the water dish in the oven.
- 51Bake for 10 minutes with the water dish in the oven.
- 52After 10 minutes, carefully remove the water dish from the oven.
- 53After 10 minutes, carefully remove the water dish from the oven.
- 54After 10 minutes, carefully remove the water dish from the oven.
- 55Continue baking the bread rolls for another 10 minutes until they are golden brown and crusty.
- 56Continue baking the bread rolls for another 10 minutes until they are golden brown and crusty.
- 57Continue baking the bread rolls for another 10 minutes until they are golden brown and crusty.
- 58Remove the freshly baked ciabatta rolls from the oven and let them cool slightly.
- 59Remove the freshly baked ciabatta rolls from the oven and let them cool slightly.
- 60Remove the freshly baked ciabatta rolls from the oven and let them cool slightly.
Ingredients
- 330 ml warm water
- 330 ml warm water
- 330 ml warm water
- 1 sachet packet yeast
- 1 sachet packet yeast
- 1 sachet packet yeast
- 1 pinch sugar (granulated)
- 1 pinch sugar (granulated)
- 1 pinch sugar (granulated)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Extra virgin olive oil
- 425 g strong bread flour
- 425 g strong bread flour
- 425 g strong bread flour
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
large bowlwhiskwooden spoonbaking traybaking paperovenoven-proof dishoven mitts
Tips
- Do not peek under the cover while the dough is rising to avoid disturbing it.
- Make sure your surface is floured so the dough does not stick.
- Dip your hand in water, olive oil, or flour to prevent the dough from sticking to your hands.
- Place a bowl of water in the oven for the first 10 minutes of baking to help the rolls rise and get a crispy crust.