Directions
- 1Add flour, instant yeast, salt, olive oil, and lukewarm water to a large bowl.
- 2Mix until a sticky dough is formed.
- 3Cover the bowl with a cloth and let the dough rest in a warm place for 20 minutes.
- 4Lightly wet your hands, grab one side of the dough, stretch it upward and fold it over to the other side. Repeat on all sides. This is the first stretch and fold.
- 5Cover the dough again and let it rest for 20 minutes.
- 6Repeat the stretch and fold process two more times, each time allowing the dough to rest for 20 minutes in between (total of 3 sets of stretch and folds).
- 7After the third fold, cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until puffed up and slightly wobbly.
- 8Transfer the dough gently to a well-floured surface.
- 9Dust the top of the dough with more flour.
- 10Carefully divide the dough in half and shape it into two long ciabatta style loaves, without knocking out too much air.
- 11Place the loaves on a parchment-lined baking tray.
- 12Score the top of the loaves with a knife.
- 13Cover the loaves with a cloth and let them rest for 20 minutes while you preheat the oven to 220°C (425°F).
- 14Bake for 20-25 minutes or until golden brown and crisp.
- 15Serve and enjoy.
Ingredients
- 3.5 cups all-purpose or bread flour
- 1.25 tsp instant yeast
- 1.75 tsp salt
- 3.5 tbsp olive oil
- 400 ml lukewarm water
Equipment
large bowlwooden spoonclothchopping boardsievebaking trayparchment paperovenknife
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