- Prepare the Dough: In a large mixing bowl, combine the bread flour, salt, and instant yeast. Add the warm water and olive oil, mixing until a sticky dough forms.
- Kneading: Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shaping the Dough: Gently turn the dough out onto a floured surface, being careful not to deflate it too much. Shape it into a rectangular loaf, and place it on a baking sheet lined with parchment paper.
- Second Rise: Cover the loaf with a clean kitchen towel and let it rise for another 30-45 minutes.
- Baking: Preheat your oven to 220°C (425°F). Bake the ciabatta for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- Cooling: Let the bread cool on a wire rack before slicing.
Kitchen Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Wire rack
Notes and Tips
- Hydration is Key: Ciabatta dough is very wet and sticky, which gives it its characteristic open crumb. Don’t be tempted to add more flour.
- Handling the Dough: Use well-floured hands and work surfaces to handle the dough, but be gentle to maintain the air pockets within the dough.
- Steam in the Oven: For an even crispier crust, place a small pan of water in the oven while baking to create steam.
Recipe Variations
- Whole Wheat Ciabatta: Replace half of the bread flour with whole wheat flour for a nuttier flavor and denser texture.
- Herb-Infused Ciabatta: Add 2 teaspoons of dried herbs (such as rosemary or thyme) to the dough for an aromatic twist.
- Olive Ciabatta: Fold in a handful of pitted and chopped olives during the shaping stage for a briny, savory addition.
Storage Instructions
- Room Temperature: Store ciabatta bread in a paper bag or bread box at room temperature for up to 2 days.
- Freezing: For longer storage, wrap the cooled loaf in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven for a few minutes before serving.
Pairings
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