Ciabatta Bread
Serves 1
Directions
- 1Pour olive oil into a baking pan.
- 2Pour olive oil into a baking pan.
- 3Pour olive oil into a baking pan.
- 4Add the flour to the baking pan with the olive oil.
- 5Add the flour to the baking pan with the olive oil.
- 6Add the flour to the baking pan with the olive oil.
- 7Mix the ingredients until dough is fully combined and smooth.
- 8Mix the ingredients until dough is fully combined and smooth.
- 9Mix the ingredients until dough is fully combined and smooth.
- 10Wet your hands with olive oil and do the first fold.
- 11Wet your hands with olive oil and do the first fold.
- 12Wet your hands with olive oil and do the first fold.
- 13Cover with plastic wrap and let the dough rise.
- 14Cover with plastic wrap and let the dough rise.
- 15Cover with plastic wrap and let the dough rise.
- 16Transfer the dough onto a well-floured surface, flour the top as well, then cut into your desired sizes.
- 17Transfer the dough onto a well-floured surface, flour the top as well, then cut into your desired sizes.
- 18Transfer the dough onto a well-floured surface, flour the top as well, then cut into your desired sizes.
- 19Place onto a baking tray lined with parchment paper and let it rest for 20 minutes (tray proof).
- 20Place onto a baking tray lined with parchment paper and let it rest for 20 minutes (tray proof).
- 21Place onto a baking tray lined with parchment paper and let it rest for 20 minutes (tray proof).
- 22Bake in a preheated oven at 230°C (450°F) for 15 minutes with steam.
- 23Bake in a preheated oven at 230°C (450°F) for 15 minutes with steam.
- 24Bake in a preheated oven at 230°C (450°F) for 15 minutes with steam.
- 25Let cool before cutting and serving.
- 26Let cool before cutting and serving.
- 27Let cool before cutting and serving.
Ingredients
- 400 g high-protein white bread flour
- 400 g high-protein white bread flour
- 400 g high-protein white bread flour
- 350 g water
- 350 g water
- 350 g water
- 35 g olive oil
- 35 g olive oil
- 35 g olive oil
- 8 g instant dry yeast
- 8 g instant dry yeast
- 8 g instant dry yeast
- 8 g salt
- 8 g salt
- 8 g salt
Equipment
baking trayparchment paperoven
Tips
- Mix all ingredients together at once until the dough is fully combined and smooth
- Let the dough rest for 30 minutes
- Wet your hands and do the first fold
- Do 2–3 more folds, every 15–20 minutes, using the second folding method
- Let the dough rise.
- If the dough spreads too much, fold it sooner instead of waiting
- Transfer the dough onto a well-floured surface, flour the top as well, then cut into your desired sizes
- Place onto a baking tray lined with parchment paper and let it rest for 20 minutes (tray proof)
- Bake in a preheated oven at 230°C (450°F) for 15 minutes with steam
- To create steam: Place a bowl of hot water in the oven while it preheats and leave it during baking. Refill with hot water if needed