Description
Learn how to make authentic Italian ciabatta bread at home with this simple recipe. This artisan bread features a golden crust and a soft, airy crumb achieved through a series of stretch and folds and careful resting periods. Perfect for sandwiches or as a side to your favorite Italian dishes.
Ingredients
Scale
Ingredients
- 4 cups (500g) bread flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups (360ml) water, at room temperature
- 1/4 cup (60ml) milk
- 1 tablespoon olive oil
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix together the bread flour, salt, and instant yeast until evenly distributed.
- Add Liquids and Mix: Pour in the water, milk, and olive oil, then stir until a sticky dough forms. The dough will be quite wet and sticky.
- Initial Rest: Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 1 hour. This allows the flour to hydrate fully.
- Stretch and Fold (First Round): After resting, perform the stretch and fold technique by lifting one edge of the dough and folding it over the center. Rotate the bowl and repeat this process three more times for a total of four folds.
- Rest and Repeat Stretch and Fold: Let the dough rest for 30 minutes, then repeat the stretch and fold procedure two more times, resting 30 minutes between each round to strengthen the dough’s gluten.
- Bulk Fermentation: After the final fold, cover the dough and let it rise until it doubles in size, approximately 1 hour.
- Shape the Loaves: Generously flour your work surface and gently turn the dough out. Divide it into two equal pieces and shape each into a rough rectangle, handling the dough carefully to preserve its airiness.
- Final Proof: Place the shaped dough onto a parchment-lined baking sheet and let rest for 30 minutes while you preheat the oven.
- Bake: Preheat the oven to 450°F (230°C). Bake the loaves for 20 to 25 minutes until they are golden brown and sound hollow when tapped on the bottom.
- Cool: Transfer the loaves to a wire rack and cool completely before slicing to ensure the crumb is set.
Notes
- This dough is very wet and sticky—avoid adding extra flour, and use floured hands and tools to handle it properly.
- For enhanced flavor, let the dough cold ferment in the refrigerator overnight before shaping.
- Be gentle when handling the dough to retain its airy structure.
