Ciabatta Bread
12 hours
serves 8
serves 8
Traditional Italian ciabatta with a chewy, open crumb and deeply golden crust. All patience, minimal handling.
Moderate
Ingredients
500 g bread flour
425 ml water
1/2 teaspoon dry yeast
10 g salt
500 g bread flour
425 ml water
1/2 teaspoon dry yeast
10 g salt
Method
Mix water + yeast, add flour. Rest 20 min. Add salt, mix.
Stretch and fold: • Keep dough in bowl, wet hands • Lift one side, stretch, fold to centre • Turn bowl, repeat all sides • Repeat every 30 min, 3–4 times total • Dough becomes smoother and elastic
Cover, leave 10–14 hrs (bubbly, doubled).
Turn out gently, keep as one piece. Stretch into rectangle.
Transfer to baking paper. Rest 30–45 min.
Bake at 200 fan forced or 220 conventional • spritz dough with water
Bake 35-40 min until deep golden. Cool before cutting.
Mix water + yeast, add flour. Rest 20 min. Add salt, mix.
Stretch and fold: • Keep dough in bowl, wet hands • Lift one side, stretch, fold to centre • Turn bowl, repeat all sides • Repeat every 30 min, 3–4 times total • Dough becomes smoother and elastic
Cover, leave 10–14 hrs (bubbly, doubled).
Turn out gently, keep as one piece. Stretch into rectangle.
Transfer to baking paper. Rest 30–45 min.
Bake at 200 fan forced or 220 conventional • spritz dough with water
Bake 35-40 min until deep golden. Cool before cutting.