grains
baked
everyday
side dish
crispy
Italian
all seasons
Hot
Ciabatta
Difficulty
medium
Time
4h 35m
Price Category
cheap
Calories
Medium
Ciabatta, meaning 'slipper' in Italian, is a rustic Italian bread recognized by its distinctive elongated, flat shape and crispy crust. Its interior is airy with a large, open crumb structure, making it perfect for sandwiches or dipping. While its preparation requires some patience due to the long proofing time, the result is well worth every minute. Freshly baked, with a little olive oil and balsamic vinegar, it's simply irresistible.
ingredients
Steps
Prepare the Dough
In a large bowl, combine the flour, yeast, and salt. Add the lukewarm water and olive oil, then mix with a wooden spoon or spatula until you have a sticky but uniform dough. Do not overmix; just combine all ingredients. Cover the bowl with plastic wrap and let it proof at room temperature for 1.5-2 hours, until doubled in size.
Fold the Dough
Once the dough has risen, gently fold it with oiled hands or a spatula. Pull one edge of the dough up and fold it towards the center, then repeat with the other three sides. Repeat this folding process two more times, with 30-minute intervals. Cover the bowl after each fold. This step strengthens the dough's structure.
Shape and Proof
Turn the dough out onto a lightly floured surface. Gently divide it into two equal parts. Do not knead; just gently stretch each part into a rectangular shape, then fold the longer sides towards the center to form an elongated, flat loaf. Place the loaves on a baking sheet lined with parchment paper, on a generously floured kitchen towel, or directly on parchment paper, and cover. Let them proof for another 45-60 minutes until they have risen again.
Bake the Ciabatta
Preheat your oven to 220°C (425°F). Place an oven-safe dish with water at the bottom of the oven to create steam. Carefully transfer the proofed ciabattas into the hot oven. Bake for 20-25 minutes, or until golden brown and the crust is crispy. Remove from the oven and let cool on a wire rack before slicing.
Extra Tips
► Don't be afraid of sticky dough! Ciabatta dough is very soft and sticky, which gives it its characteristic open crumb structure.
► For proofing, use a large bowl and cover it with plastic wrap or a damp kitchen towel to prevent the dough from drying out.
► Place a pan of water in the oven at the beginning of baking; this helps create a crispy crust.
Nutrition
| Per 100g | Per Serving 60g / 2.1 oz | |
|---|---|---|
| Calories | 250kcal | 150kcal |
| Protein | 9g | 5g |
| Fat | 2g | 1g |
| Carbohydrate | 50g | 30g |
| Fiber | 2g | 1g |
| Sugar | 1g | 0.5g |