Ciabatta Bread
Quick answer
Ciabatta is a flat Italian bread developed in Veneto in 1982 by baker Arnaldo Cavallari, whose name translates to slipper in Italian - a nod to the bread's wide, flat shape.
What makes this special
- High hydration dough creates the large, irregular open crumb typical of Italian Ciabatta.
- 70-80% hydration dough creates large irregular open crumb in the oven
- Four stretch-and-fold sets build gluten without traditional kneading
Key ingredients
Core cooking flow
- 1 In a large bowl, mix 350g bread flour, 4g instant yeast, and 8g salt until evenly distributed.
- 2 Cover the bowl and rest the wet dough for 30 minutes.
- 3 After the final fold, cover again and ferment in a warm spot for about 1 hour.
Ciabatta is a flat Italian bread developed in Veneto in 1982 by baker Arnaldo Cavallari, whose name translates to slipper in Italian - a nod to the bread's wide, flat shape. Its defining characteristic is an exceptionally high hydration level, with water making up 70 to 80 percent of the flour's weight. The dough is too slack and sticky to knead by hand in the traditional sense and instead requires a folding technique or stand mixer to develop structure, but this excess moisture is precisely what creates the bread's signature open crumb: large, irregular holes distributed throughout the interior that give the crumb a lacey, almost Swiss-cheese quality. The crust is thin and crackly, shattering lightly when pressed, while the interior crumb is chewy and moist with a mild wheaty sweetness that develops as you chew. A long cold bulk fermentation in the refrigerator builds mild acidity and a more complex flavor than a quick room-temperature proof can produce. Because of its high moisture content, ciabatta stales faster than denser breads and is best eaten the same day it is baked. The contrast between its crackly exterior and open, absorbent interior makes it ideal for panini sandwiches, where the crust crisps further under heat, and for dipping in good olive oil, which pools in the holes of the crumb. It is also an excellent companion to soups, where the open crumb soaks up broth without falling apart.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
In a large bowl, mix 350g bread flour, 4g instant yeast, and 8g salt until evenly distributed.
Add 300ml water and 15ml olive oil, then stir with a wooden spoon only until no dry flour remains.
- 2Control
Cover the bowl and rest the wet dough for 30 minutes.
With damp hands, lift one edge, stretch it gently, and fold it across the dough; repeat on all 4 sides every 30 minutes for 4 rounds.
- 3Control
After the final fold, cover again and ferment in a warm spot for about 1 hour.
Move on when the dough has more than doubled, looks jiggly, and shows many bubbles on the surface.
- 4Step
Dust the work surface generously with the 30g flour for dusting, then ease the dough out of the bowl.
Do not press with the palm; keep the rectangle shape with fingertips and minimal handling to protect the gas.
- 5Step
Divide the dough into 2 rectangles and place them on a well-floured cloth.
Proof for 30 minutes, supporting the sides with the cloth if needed so the slack dough spreads less while staying airy.
- 6Step
Heat the oven thoroughly to 230°C and add steam for the first 10 minutes of baking.
Continue 12-15 minutes longer until the crust is golden and crisp; cool when the loaves sound hollow when tapped.
After the steps
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