The crisp crust and tender interior make it a versatile bread that can be used in various ways, from making panini to serving alongside soups and salads.
In addition to its delicious taste and texture, ciabatta has a visual appeal that makes it a centerpiece on any table. Its rustic, artisanal appearance, with its flour-dusted crust and irregular shape, adds a touch of elegance to your baking repertoire.
Sharing a loaf of homemade ciabatta with friends and family is a delightful way to bring people together and celebrate the simple pleasures of good food.
In conclusion, ciabatta is a remarkable bread that combines a crisp crust, airy crumb, and rich flavor. Its unique characteristics and the artistry involved in making it make ciabatta a beloved bread around the world. Whether you’re a seasoned baker or a novice, the journey to mastering ciabatta is a rewarding one that promises delicious results.
Ingredients
500 grams (4 cups) all-purpose flour
10 grams (2 teaspoons) salt
5 grams (1 teaspoon) active dry yeast
400 milliliters (1 2/3 cups) water, at room temperature
10 grams (2 teaspoons) olive oil
Additional flour for dusting
Instructions
Begin by preparing the pre-ferment, or biga. In a mixing bowl, combine 100 grams (3/4 cup) of the flour, 100 milliliters (1/2 cup) of water, and a pinch of yeast. Mix until a shaggy dough forms, then cover the bowl with plastic wrap and let it ferment at room temperature for 12-16 hours.
The next day, in a large mixing bowl, combine the remaining flour, salt, yeast, and the biga. Gradually add the remaining water while stirring until a wet, sticky dough forms. The dough will be very hydrated, so do not add additional flour.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This resting period, known as autolyse, allows the flour to fully hydrate and the gluten to begin developing.
After the autolyse, add the olive oil to the dough. Using a dough scraper or your hands, perform a series of gentle folds to incorporate the oil into the dough. This process helps to strengthen the gluten structure without deflating the dough.
Cover the bowl again and let the dough rise at room temperature for about 3 hours. During this time, perform three sets of stretch and folds, spaced 30 minutes apart. To stretch and fold, gently stretch the dough from one side and fold it over onto itself, repeating this process on all four sides of the dough.
After the final stretch and fold, let the dough rest for the remaining rise time. The dough should become more elastic and bubbly.
Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking sheet inside. Place a shallow pan of water on the bottom rack to create steam.
Generously flour your work surface and turn the dough out onto it. Divide the dough into two equal pieces. Gently shape each piece into a rough rectangle, being careful not to deflate the dough too much.
Transfer the dough pieces to a piece of parchment paper, dusting them with flour and covering them with a kitchen towel. Let the dough rest for 30-45 minutes.
Using a pizza peel or an inverted baking sheet, transfer the parchment paper with the dough onto the preheated baking stone or baking sheet. Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
How to Make
To make ciabatta, start by preparing the pre-ferment, or biga, the day before you plan to bake. Combine 100 grams of flour, 100 milliliters of water, and a pinch of yeast in a mixing bowl. Mix until a shaggy dough forms, cover with plastic wrap, and let it ferment at room temperature for 12-16 hours.
The next day, combine the remaining flour, salt, yeast, and the biga in a large mixing bowl. Gradually add the remaining water while stirring to form a wet, sticky dough. Do not add extra flour, as the dough should be highly hydrated.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This autolyse period allows the flour to hydrate fully and the gluten to begin developing.
After the autolyse, add olive oil to the dough. Using a dough scraper or your hands, gently fold the oil into the dough, strengthening the gluten without deflating the dough.
Cover the bowl and let the dough rise at room temperature for about 3 hours. Perform three sets of stretch and folds, spaced 30 minutes apart, to develop the dough’s elasticity and structure.
After the final stretch and fold, let the dough rest for the remaining rise time until it becomes elastic and bubbly.
Preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet inside. Place a shallow pan of water on the bottom rack to create steam.
Generously flour your work surface and turn the dough out onto it. Divide the dough into two equal pieces and gently shape them into rough rectangles, being careful not to deflate them.
Transfer the dough to a piece of parchment paper, dust with flour, and cover with a kitchen towel. Let the dough rest for 30-45 minutes.
Using a pizza peel or inverted baking sheet, transfer the parchment paper with the dough onto the preheated baking stone or sheet. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom.
Tips
For the best flavor, use high-quality flour and allow the biga to ferment for the full 12-16 hours. This extended fermentation develops depth and complexity in the bread.
Maintain a high hydration level for the dough. While it may be challenging to work with, the wet dough is essential for achieving ciabatta’s airy crumb and chewy texture.
Use a dough scraper to handle the dough gently. Avoid using too much flour on your work surface, as this can make the dough too dry.
Perform stretch and folds gently to develop gluten without deflating the dough. This technique helps create the characteristic open crumb structure.
Create steam in your oven by placing a shallow pan of water on the bottom rack. Steam helps develop a crisp crust on the ciabatta.
Flour your work surface and hands generously when shaping the dough. This prevents sticking and allows you to handle the dough without deflating it.
Bake the ciabatta on a preheated baking stone or inverted baking sheet to ensure even heat distribution and a crisp crust.
Allow the ciabatta to cool completely on a wire rack before slicing. Cutting into the bread too soon can result in a gummy texture.
Experiment with different types of flour, such as bread flour or whole wheat flour, to create variations of ciabatta with unique flavors and textures.
Store any leftover ciabatta in an airtight container at room temperature. For longer storage, freeze the bread and thaw it before serving.
Conclusion
Ciabatta is a remarkable bread that combines a crisp crust, airy crumb, and rich flavor. Its unique characteristics and the artistry involved in making it make ciabatta a beloved bread around the world.
By following the provided instructions and tips, you can create a batch of delicious ciabatta that will impress your family and friends. The process requires patience and attention to detail, but the satisfaction of baking and enjoying homemade ciabatta is well worth the effort.
Whether you’re a seasoned baker or a novice, the journey to mastering ciabatta is a rewarding one that promises delicious results. So gather your ingredients, follow the steps, and enjoy the experience of baking this classic Italian bread. With its delightful taste and texture, ciabatta is sure to become a favorite in your baking repertoire.
