Description
Homemade ciabatta recipe delivers authentic Italian bread with crisp exterior and airy, pillowy interior. Rustic texture and rich flavor invite bread enthusiasts to savor each delectable slice, transporting you straight to a charming bakery in Tuscany.
Ingredients
Scale
Main Ingredients:
- 4 cups (500 g) bread flour
- 1.5 cups (360 ml) warm water
Leavening Agent:
- 1 packet (2.25 teaspoons) active dry yeast
Seasoning and Finishing:
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons (10 g) salt
Instructions
- Awaken the yeast by combining tepid water with yeast in a vessel, allowing it to bloom and become frothy for approximately 10 minutes.
- Create the foundational dough by blending bread flour with salt in a spacious mixing bowl, then gradually incorporate the activated yeast mixture and olive oil, stirring until a cohesive, slightly tacky consistency develops.
- Enable the initial fermentation by draping a moistened cloth over the dough, permitting it to expand and rise in a warm environment for 1-2 hours until its volume doubles.
- Gently transfer the risen dough onto a generously floured surface, delicately manipulating it into two elongated loaves with minimal handling to preserve its airy structure.
- Position the proto-loaves on a parchment-lined baking sheet, allowing them to undergo a secondary proofing phase for 30-45 minutes while simultaneously heating the oven to 450F (230C).
- Slide the prepared loaves into the preheated oven, baking for 20-25 minutes until they transform into a golden, crisp-crusted masterpiece with a robust exterior.
- Remove from the oven and permit the ciabatta to cool completely, ensuring optimal texture before slicing and savoring its rustic, pillowy interior.
Notes
- Moisture is key for achieving the signature airy, hole-filled texture of authentic ciabatta. Keep the dough very wet and sticky during mixing and handling.
- Use high-protein bread flour to ensure proper gluten development, which creates the bread’s signature open crumb structure.
- Handle the dough extremely gently during shaping to preserve the delicate air bubbles formed during long fermentation, maintaining the light and spongy interior.
- Steam the oven by placing a pan of hot water on the bottom rack while baking to help create a crispy, golden crust and promote maximum rise.
- Prep Time: 1 hour 50 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 200 kcal
- Sugar: 0.2 g
- Sodium: 250 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg