Homemade Ciabatta Bread Recipe
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.
In a medium bowl, whisk 1 cup of bread flour and 1/2 teaspoon of instant yeast together.
Add 1/2 cup of warm water and whisk to create a slurry, then cover and let it rest for 3 to 3.5 hours until bubbly.
After resting, add 2 and 2/3 cups of bread flour, 1 tablespoon of olive oil, 2 teaspoons of salt, 1/2 teaspoon of instant yeast, and 1 cup of warm water to the bubbly sponge.
Mix until a shaggy dough forms, then cover and let it rest for 30 minutes.
Perform eight stretch and folds, rotating the dough each time, then cover and let it rest for another 30 minutes.
Repeat the stretch and fold process two more times, letting the dough rest for 30 minutes in between each set.
Transfer the dough to a clean, lightly oiled bowl, cover, and refrigerate for 8 to 24 hours.
After refrigeration, let the dough warm up for an hour on the countertop, then flour the work surface and dump the dough out.
Pat and stretch the dough into a 6 by 12 inch rectangle, then fold it over like a book and pinch the seams to form a 6 by 10 inch rectangle.
Cut the dough lengthwise to create two ciabatta baguettes, then transfer to a flat baking sheet lined with parchment paper.
Let the dough rise for 2 to 2.5 hours until puffed and bubbly.
Preheat the oven to 475°F with a baking stone or upside-down baking sheet inside and a heat-proof skillet on the lowest rack.
Once the dough has risen, place it on the baking stone or sheet, add a cup of ice to the skillet, and bake for 13 to 15 minutes until golden brown and the internal temperature reaches 200°F.
Transfer the baked ciabatta to a cooling rack before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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