Ciabatta Bread
A high-hydration Italian bread with large, irregular holes and a chewy crumb. The thin crust is crisp while the interior stays moist and wheaty.
Instructions
- 1
Mix flour, yeast, and salt; add water and olive oil, stir with a spatula. The dough will be very wet.
- 2
Cover the bowl and perform stretch-and-fold every 30 minutes, 4 times total.
- 3
After the last fold, proof 1 more hour until more than doubled.
- 4
Turn dough onto a floured surface, divide in two, gently stretch each into a rectangle.
- 5
Proof on a floured cloth 30 minutes, then bake at 230°C with steam for 22-25 minutes.
Tips
Nutrition (per serving)
Adjust Servings
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