Ciabatta
Directions
- 1Pour lukewarm water into a glass baking dish.
- 2Pour lukewarm water into a glass baking dish.
- 3Pour lukewarm water into a glass baking dish.
- 4Add olive oil to the water.
- 5Add olive oil to the water.
- 6Add olive oil to the water.
- 7Stir the water and oil with a spatula.
- 8Stir the water and oil with a spatula.
- 9Stir the water and oil with a spatula.
- 10Add strong bread flour and salt to the mixture.
- 11Add strong bread flour and salt to the mixture.
- 12Add strong bread flour and salt to the mixture.
- 13Mix the ingredients with a spatula until combined; the dough will be sticky.
- 14Mix the ingredients with a spatula until combined; the dough will be sticky.
- 15Mix the ingredients with a spatula until combined; the dough will be sticky.
- 16Cover the container with a lid.
- 17Cover the container with a lid.
- 18Cover the container with a lid.
- 19Set a timer for 30 minutes to allow the dough to rest in a warm place.
- 20Set a timer for 30 minutes to allow the dough to rest in a warm place.
- 21Set a timer for 30 minutes to allow the dough to rest in a warm place.
- 22After 30 minutes, dip your hands in water to avoid sticking and bring the dough together, stretching and folding each corner.
- 23After 30 minutes, dip your hands in water to avoid sticking and bring the dough together, stretching and folding each corner.
- 24After 30 minutes, dip your hands in water to avoid sticking and bring the dough together, stretching and folding each corner.
- 25Cover the container with a lid again.
- 26Cover the container with a lid again.
- 27Cover the container with a lid again.
- 28Set a timer for another 30 minutes.
- 29Set a timer for another 30 minutes.
- 30Set a timer for another 30 minutes.
- 31After the second 30-minute rest, repeat the stretching and folding process.
- 32After the second 30-minute rest, repeat the stretching and folding process.
- 33After the second 30-minute rest, repeat the stretching and folding process.
- 34Cover and let the dough rest for a final 30 minutes.
- 35Cover and let the dough rest for a final 30 minutes.
- 36Cover and let the dough rest for a final 30 minutes.
- 37After the final rest, dust the dough with flour.
- 38After the final rest, dust the dough with flour.
- 39After the final rest, dust the dough with flour.
- 40Dust a wooden cutting board generously with flour.
- 41Dust a wooden cutting board generously with flour.
- 42Dust a wooden cutting board generously with flour.
- 43Carefully flip the dough onto the floured cutting board.
- 44Carefully flip the dough onto the floured cutting board.
- 45Carefully flip the dough onto the floured cutting board.
- 46Dust the top of the dough with more flour.
- 47Dust the top of the dough with more flour.
- 48Dust the top of the dough with more flour.
- 49Using a floured bench scraper or knife, cut the dough into rough rectangle shapes.
- 50Using a floured bench scraper or knife, cut the dough into rough rectangle shapes.
- 51Using a floured bench scraper or knife, cut the dough into rough rectangle shapes.
- 52Place the cut dough pieces onto a baking tray lined with parchment paper.
- 53Place the cut dough pieces onto a baking tray lined with parchment paper.
- 54Place the cut dough pieces onto a baking tray lined with parchment paper.
- 55Allow the dough to rest for 15 minutes on the baking tray.
- 56Allow the dough to rest for 15 minutes on the baking tray.
- 57Allow the dough to rest for 15 minutes on the baking tray.
- 58Bake in an oven preheated to 200°C (fan) until golden brown and crispy.
- 59Bake in an oven preheated to 200°C (fan) until golden brown and crispy.
- 60Bake in an oven preheated to 200°C (fan) until golden brown and crispy.
- 61Remove the baked ciabatta from the oven.
- 62Remove the baked ciabatta from the oven.
- 63Remove the baked ciabatta from the oven.
- 64Transfer the ciabatta to a cooling rack.
- 65Transfer the ciabatta to a cooling rack.
- 66Transfer the ciabatta to a cooling rack.
- 67Slice the ciabatta.
- 68Slice the ciabatta.
- 69Slice the ciabatta.
- 70Serve and enjoy.
- 71Serve and enjoy.
- 72Serve and enjoy.
Ingredients
- 325 ml lukewarm water
- 325 ml lukewarm water
- 325 ml lukewarm water
- 3 g fast action yeast
- 3 g fast action yeast
- 3 g fast action yeast
- 50 ml olive oil
- 50 ml olive oil
- 50 ml olive oil
- 425 g strong bread flour
- 425 g strong bread flour
- 425 g strong bread flour
- 10 g salt
- 10 g salt
- 10 g salt
Equipment
container with a lidspatulaegg timerbench scraperknifebaking trayovencooling rack
Tips
- Use a container with a lid to make the ciabatta dough, as it speeds up the proving process.
- Water should be warm when adding to the ingredients.
- Dip your hands in water to avoid sticking when handling the dough.
- Flour surfaces well before cutting the dough.
- Bake until golden brown and crispy.