Homemade Ciabatta
Homemade Ciabatta
Easy Ciabatta Recipe for Beginners
Discover the delight of freshly baked ciabatta! This recipe allows you to create wonderfully chewy ciabatta bread at home, perfect for any occasion. While a stand mixer makes the process smoother, you can achieve excellent results with hand-kneading as well. Ciabatta shines as a sandwich bread, generously filled with your favorite ingredients. Alternatively, enjoy its simple, toasty flavor by lightly brushing it with olive oil and warming it up. This guide provides detailed, step-by-step instructions designed for beginners, ensuring a successful bake every time.
Ciabatta Dough- 275g Bread flour
- 10g Sugar
- 2g Salt
- 3g Instant dry yeast
- 215g Water (cold in summer, lukewarm in winter)
- 50g Olive oil
Cooking Instructions
Step 1
Before you begin baking, carefully measure and prepare all your ingredients. The water temperature is important: use cold water in the summer and lukewarm water in the winter to ensure optimal yeast activation.
Step 2
Combine all the measured ingredients in a bowl. A crucial tip is to avoid direct contact between the sugar, salt, and yeast. You can achieve this by distributing them slightly apart in the bowl, or by dissolving the yeast and sugar in the water first, then adding the flour mixed with salt.
Step 3
Once the ingredients are roughly combined, start kneading. If using a stand mixer, use the dough hook and knead until the dough becomes smooth and elastic with a glossy finish. For hand-kneading, transfer the dough to a clean surface and knead vigorously by stretching, folding, and pressing until it achieves a smooth, elastic texture and a sheen. After kneading, place the dough back into a lightly oiled bowl, cover it with plastic wrap, and let it undergo its first fermentation in a warm place or proofing box. The dough should rise to at least 2-3 times its original volume.
Step 4
This is what the dough looks like after the first fermentation – beautifully puffed up like a balloon.
Step 5
Once the first fermentation is complete, gently degas the dough by pressing it down on your work surface. Divide the dough into 4 equal portions. Shape them into your desired ciabatta form and place them on your baking pan. Lightly press them down with your hands to spread them out. Be gentle to avoid deflating all the air bubbles.
Step 6
Cover the shaped dough with plastic wrap or a damp kitchen towel for the second fermentation. The dough should increase in size by about double. Preheat your oven to 200°C (390°F) during this time.
Step 7
After the second fermentation, generously sprinkle the top of the dough with dusting flour (bread flour or semolina). This helps prevent the crust from cracking as the bread bakes and contributes to a beautiful golden-brown color.
Step 8
Bake the ciabatta in the preheated oven at 200°C (390°F) for approximately 20 minutes. If your oven tends to run hot, consider reducing the temperature to 180°C (350°F). Bake until the tops are golden brown and the bread is cooked through. Enjoy your delicious homemade ciabatta!
