Category: Breads -

Ciabatta (3 hour)     

Ingredients:
500 grams all purpose flour
15 grams coarse kosher salt
6 grams instant yeast (1 pkg)
425 grams warm water (80 degrees)
30 grams extra virgin olive oil

Preparation:
In a large bowl, whisk together flour, salt, and yeast. Make a well in the dry ingredients, pour warm water and olive oil into it. Using a rubber spatula, mix dough until it comes together in a messy ball with no dry patches of flour inside. Scrape down the walls of the bowl, gathering the dough into a loose ball in the bottom of the bowl.

Cover the bowl with cling wrap and let rest for 1 hour, performing 4 coil folds every 15 minutes. To perform one coil fold, slide damp hands under opposite sides of the dough and lift straight up from the center, allowing the two ends to fold under the center of the dough. Rotate the bowl a quarter turn and repeat. Do not add flour to the dough during the folding stages. This is a wet, sticky dough.

After the final set of folds, cover the bowl and let the dough rest for 1 hour.

Preheat the oven to 450 degrees. Line a sheet pan with parchment paper and set aside.

Dust your counter well with flour, the dust the top of the dough with flour. Flip the bowl upside down over the floured counter and let gravity pull the dough down. Gently lift the bowl off the dough, using your fingers to help any stuck pieces of dough release.

Dust the sticky top side of the dough lightly with flour. Cut the dough into 8 rolls with a bench scraper. Cut in an up and down motion so the dough doesn't stick to your blade. Dust the newly cut sides with additional flour as needed to prevent sticking.

Cover with a clean dish towel and let the dough rest for 30 minutes.

Dust any excess flour off the top of the dough, then slide a bench scraper or your hands under each loaf in one quick movement. Lift and gently flip them onto the sheet pan so the underside is now facing up. Gently dust any excess flour off the top.

Bake for 17-19 minutes until puffed up and light golden brown around the edges.

Date added: 2025-11-10
Number of visits: 228