Ciabatta Bread made easy at home
Recipe Information
Ciabatta Bread
Cultural Context
Ciabatta bread originated in Italy in the 1980s as a response to the popularity of French baguettes. Its name means 'slipper' in Italian, referring to its shape. This rustic bread is known for its crispy crust and airy, open crumb, making it perfect for sandwiches or as a side to meals. Today, ciabatta is enjoyed globally, with various adaptations appearing in bakeries around the world.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a cost-effective alternative.
salt
💰Cheaper: sea salt
Sea salt is often less expensive than specialty salts.
Prepare the poolish the night before by mixing 200 grams of water, 350 grams of strong white bread flour, and 1/4 teaspoon of yeast in a bowl.
Cover the bowl with a shower cap and refrigerate for at least 12 hours.
The next morning, if using a mixer, add 240 grams of water, the poolish, 350 grams of flour, and 1 teaspoon of salt to the mixer bowl.
Mix on slow speed for 1 minute, then increase to medium speed for 1 minute, and finally to high speed for about 4 minutes until the dough starts to release from the sides of the bowl.
If not using a mixer, combine the poolish, 240 grams of water, 350 grams of flour, and 1 teaspoon of salt in a bowl and mix well, then let it rest for 3 hours.
After mixing, let the dough rest and rise for 2 hours and 15 minutes, turning the dough every 45 minutes.
Oil a large bowl with 1/2 teaspoon of vegetable or olive oil before transferring the dough to it.
Wet your hands to prevent sticking and gently turn the dough in the bowl, then cover it again and let it rise for another 45 minutes.
Prepare a clean, dry surface with a good dusting of flour for shaping the dough.
Gently pour the dough onto the floured surface without handling it too much, then shape it into a square.
Divide the dough into two equal pieces and shape each into a loaf.
Transfer the loaves onto a well-floured baker's couche or cloth, separating them with folds of the cloth.
Cover the loaves with a light tea towel and let them rest for 20 minutes before baking.
Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit) or 210 degrees Celsius for fan-assisted ovens.
Bake the loaves until golden brown and hollow-sounding when tapped.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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