Easy Ciabatta Bread
Equipment
Ingredients
Dough
all-purpose flour
500 g
water
400 ml
active dry yeast
7 g
salt
10 g
olive oil
15 ml
Instructions
Mix the dough
In a large bowl, combine flour, yeast, and salt. Add water and olive oil, then mix until a sticky, shaggy dough forms.
Bulk fermentation
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 12 hours or overnight.
Shape the loaves
Turn the dough out onto a floured surface. Gently fold the dough over itself several times, then divide into 2 equal portions. Shape each into an oblong loaf.
Second rise
Place the shaped loaves on a parchment-lined baking sheet, cover with a towel, and let rise for 1 hour.
Preheat the oven
Preheat the oven to 220°C (425°F) with a baking stone or inverted baking sheet inside.
Bake the ciabatta
Slide the loaves onto the hot stone/sheet. Bake for 20–25 minutes until the crust is deep golden and the internal temperature reaches 95°C.
Cool and serve
Transfer loaves to a wire rack and cool for 30 minutes before slicing.
Original recipe
Storage
Store in a paper bag at room temperature for up to 2 days. Freeze sliced for longer storage.
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