Ciabatta Bread
This soft-baked ciabatta bread boasts a beautifully open crumb and an airy, tender texture. With just three hours of total time, mostly hands-off, it’s a perfect choice for a weeknight dinner.
Servings: 2 loaves
Ingredients
- 400 grams warm water
- 7 grams instant yeast
- 500 grams bread flour
- 10 grams salt
Instructions
- Mix warm water, instant yeast, and bread flour. Add salt and mix again. The dough will be shaggy. Cover and let it rest for 1 hour.
- Perform a coil fold: lift dough from the middle, tuck loose ends under, rotate 90 degrees, and repeat.
- Rest for 30 minutes, then repeat the coil fold process. Do this 4 times in total.
- Cover it, and let it sit for 45 minutes.
- Preheat the oven to 450 degrees F and place a cast iron skillet or a baking pan on the bottom shelf of the oven.
- Sprinkle flour on parchment paper, invert dough onto it, shape it into a rectangle, and divide it into 2 pieces with a floured scraper.
- Separate the pieces by 2 inches and form each into a loaf by gently stretching it from the ends. Brush off the excess flour.
- Transfer the parchment with the dough to a baking sheet. Let it sit for 20 minutes.
- Place the baking sheet on the middle rack, pour 2 cups of water into the hot pan, and close the oven door. Bake for 25 minutes, until golden brown.
Video
Notes
- Bread flour has more protein and gives you better quality bread, however, you can make this recipe using all purpose flour as well.
- Make sure the oven is completely hot before baking the bread.
- Store the leftovers in an airtight container or sealed bag for up to 2 days at room temperature. You can refrigerate ciabatta for up to a week, make sure to toast or bring it to room temperature before serving.
Nutrition
Calories: 1034kcal | Carbohydrates: 192g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 2021mg | Potassium: 584mg | Fiber: 7g | Sugar: 10g | Vitamin A: 329IU | Vitamin C: 0.01mg | Calcium: 286mg | Iron: 2mg