Bread is such a comfort food, both in flavor and creation. You can enjoy it sliced for sandwiches, cut for dipping, or just torn apart for when that bread craving hits.
When you make bread at home, the rich aromas fill the entire house and make you instantly happy.
However, bread seems daunting to the home baker and the recipes out there are often complex, confusing, or require years of practice.
To help you get started on your own baking adventure try this straight-forward ciabatta recipe.
What is ciabatta?
Ciabatta is a rustic loaf that’s named after the shape of clown shoes or slippers.
It is an easy bread to make because there’s no kneading or shaping involved. Plus, all the ingredients are standard pantry items, and the only tools you’ll need are a mixing bowl, your hands, and a baking sheet.
But the best part? You’ll be rewarded with a bread that’s light, buttery, and perfect for all your bread needs.
Don’t worry if the dough seems wet
One important thing to know is that ciabatta is a very wet dough. This is what gives it a soft crust and buttery inside (a.k.a crumb).
To give you some perspective without bogging you down with bread math, most sandwich breads are, in terms of baker’s percentages, around 65% hydration. And a bagel dough is between 50-55% hydration. Ciabatta is nearly 85%!
When you’re starting to mix it you’ll think you’re making batter instead of bread! But, as it rises and with a few folds, the dough develops gluten strength.
Ciabatta Bread
Ingredients
- 3 1/2 cups bread flour
- 1/2 cup semolina flour
- 1 tablespoon instant dry yeast
- 2 teaspoons sea salt
- 2 cups water warm, about 80 F
- 1 teaspoon olive oil to oil the bowl
Instructions
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In a large bowl, whisk together the flours, yeast, and salt. Pour in the water and mix, using a stand mixer or heavy spoon to combine. The dough will be very wet in appearance.
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Cover and let rest for 30 minutes. Using a wet hand, flip the dough and stretch it into itself a few times. Let rest for 30 minutes and repeat the flipping and stretching. Rest for 30 minutes and flip and stretch a final time.
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Spread a layer of olive oil in a large glass, ceramic, or plastic bowl. Transfer the dough to the oiled bowl and cover.
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At this point you have two options. You can let the dough double on the counter top and then bake or you can refrigerate the dough overnight for easy next day baking. Allowing the dough to rise overnight in the refrigerator gives the yeast more time to metabolize the wheat and create a depth of flavor. Either way, the goal is to have the dough double in size.
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Preheat oven to 425 F. Line a baking sheet with parchment paper.
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Sprinkle semolina flour onto your work surface. Use a bench scraper or knife separate the dough from the sides of the bowl. Slowly and carefully tip the dough onto the counter. Sprinkle some semolina on top and dive the dough into three equal loaves.
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Carefully and gently transfer the loaves to the parchment paper. All three should fit on a standard baking sheet. Use wet hands to straighten the loaves and shape them a little.
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Bake for 25 minutes. Let cool for at least 20 minutes before cutting. They are even better if you allow them to cool for an hour, but they smell so good it is hard to resist.