Homemade Ciabatta Bread Loaf (Print Version)
# Ingredients:
→ Dough
01 -
480 g all-purpose flour
02 -
355 ml warm water (43°C)
03 -
7 g active dry yeast
04 -
10 g salt
05 -
30 ml olive oil
# Instructions:
01 -
In a large bowl, whisk together the flour and yeast until thoroughly blended.
02 -
Gradually pour in the warm water while mixing until a shaggy, sticky dough develops.
03 -
Transfer dough to a floured surface and knead for approximately 10 minutes until smooth and elastic.
04 -
Place dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm environment for around 2 hours, or until doubled in volume.
05 -
Gently deflate dough, divide into two portions, and lightly shape each into a rustic rectangle without overworking.
06 -
Arrange loaves on parchment-lined baking trays. Cover loosely and allow to rise for an additional hour.
07 -
Preheat oven to 230°C. Drizzle loaves with olive oil and sprinkle with sea salt. Bake for 25–30 minutes until golden brown and crusty.
# Notes:
01 -
For enhanced flavor, incorporate chopped rosemary or sun-dried tomatoes into the dough before the first rise.
02 -
Opt for high-protein bread flour to achieve a chewier crumb structure.
03 -
Store uncut ciabatta at room temperature in a paper bag, or freeze individual slices for prolonged freshness.