Cultural Influence: Italian
Primary Cooking Technique: Kneading and baking
Dominant Flavor Profile: Mildly savory with a slightly tangy taste from the fermentation process.
Skill Level Required: Intermediate
Warm water is essential for activating yeast and hydrating flour. Use water around 100°F (37°C) to avoid killing the yeast and achieve the best results.
Instant yeast leavens dough, providing rise and texture without needing to be dissolved in water first, making it ideal for quicker recipes.
Bread flour gives ciabatta its structure and chewiness due to its higher protein content, which develops the gluten network needed for its texture.
Salt: Enhances flavor and controls yeast activity. It’s important for balancing the taste and ensuring the yeast does not over-ferment the dough.
Step 1:
Mix warm water, instant yeast, and bread flour, then add salt and mix again. The dough will be shaggy. Cover and let it rest for 1 hour.
Step 2:
Perform a coil fold: lift the dough from the middle, tuck the edges under, rotate 90 degrees, and repeat.
Step 3:
Rest for 30 minutes, then repeat the coil fold process. Do this 4 times in total.
Step 4:
Preheat the oven to 450°F. On a floured board or parchment paper, invert and shape the dough into a rectangle. Divide it into 2 pieces with a floured scraper, spacing them 2 inches apart. Brush off excess flour.
Step 5:
Transfer the parchment with the dough to a baking sheet. Let it sit for 20 minutes. Place a metal pan or cast iron skillet on the bottom rack.
Step 6:
Place the baking sheet on the middle rack, pour 2 cups of water into the hot pan on the bottom rack, and bake for 25 minutes, or until golden brown.