Homemade Ciabatta
Homemade Ciabatta
Ciabatta Made Easy: The Foolproof No-Knead Plain Ciabatta Recipe!
You don’t need anything else! All you need are simple ingredients and enough time! This is a ciabatta recipe that beginners can easily make with no kneading. Plus, it’s incredibly delicious for the effort! Get ready to enjoy freshly baked bread right at home.
Ciabatta Dough Ingredients- 205g Bread flour
- 3g Salt
- 7g Honey
- 2g Instant dry yeast
- 30g Olive oil
- 180g Water (lukewarm)
Cooking Instructions
Step 1
In a large, clear plastic container, combine all ingredients: bread flour, salt, honey, yeast, olive oil, and lukewarm water. Use a spatula to mix everything together until no dry flour remains. Once the dough comes together, cover the container and let it ferment at room temperature for about 1 hour.
Step 2
After the 1-hour fermentation, perform the ‘first fold’ on the dough. Gently stretch the edges of the dough and fold them towards the center, repeating for all four sides. This process builds strength in the dough. Cover the container again and let it proof at room temperature for another 40 minutes.
Step 3
Following the 40-minute proof, perform the ‘second fold’. Similar to the first fold, stretch and fold the dough from the four sides to develop its structure. Cover the container and let it proof at room temperature for another 40 minutes.
Step 4
Now, complete the ‘third fold’. This step further refines the dough, making it smoother and more elastic. After the third fold, cover the container and let the dough undergo its final room-temperature proof for about 40 minutes.
Step 5
While the dough is in its final proof, prepare your baking pan and parchment paper. To ensure the three ciabatta loaves bake separately and beautifully, cut and fold the parchment paper to create individual spaces for each loaf within the rectangular pan.
Step 6
Generously sprinkle bread flour (as dusting flour) evenly across your work surface. Carefully invert the plastic container onto the floured surface to release the dough.
Step 7
Using a floured bench scraper and your hands, gently shape the dough into a rectangular form of even thickness. Be careful not to deflate the dough too much; the goal is to preserve the air bubbles within.
Step 8
Once the dough is shaped into a rectangle, divide it into three equal portions using a knife or bench scraper. Carefully place each portion onto the prepared parchment paper-lined baking pan, leaving some space between them.
Step 9
Cover the shaped loaves with a damp kitchen towel to prevent the dough from drying out. Preheat your oven to 240°C (465°F). Allow the dough to proof at room temperature for another 30 minutes.
Step 10
After the final proof, bake the ciabatta in the preheated oven at 220°C (425°F) for 12-15 minutes, or until golden brown and crusty. Adjust baking time as needed based on your oven. Enjoy your delicious homemade ciabatta!
