Sure, here’s a straightforward and delicious homemade ciabatta bread recipe that you can make in your own kitchen. Ciabatta, known for its airy, open crumb and crispy crust, is a classic Italian bread that’s easier to make than it might seem.
Ingredients
For the Starter (Biga):
- 1 cup (120g) all-purpose flour
- 1/4 cup (60g) water, at room temperature
- 1/4 teaspoon active dry yeast
For the Dough:
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 cup (240ml) water, at room temperature
- 1 tablespoon olive oil
- The entire starter (biga)
Instructions
Prepare the Biga (Starter):
- Mix Ingredients: In a small bowl, combine 1 cup of flour, 1/4 cup of water, and 1/4 teaspoon of yeast. Stir until well combined and you have a thick, paste-like consistency.
- Ferment: Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12 to 16 hours. The biga should become bubbly and slightly expanded.
Prepare the Dough:
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups flour, 1 1/2 teaspoons salt, and 1/2 teaspoon yeast.
- Mix Wet Ingredients: In another bowl, combine 1 cup water and 1 tablespoon olive oil. Add the entire biga into this mixture, stirring to combine.
- Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or spatula until the dough starts to come together. It will be quite sticky.
- Knead the Dough: Transfer the dough to a well-floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. The dough will remain somewhat sticky, which is typical for ciabatta.
- First Rise: Place the dough in a lightly oiled bowl, turning it once to coat all sides. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size.
Shape the Dough:
- Prepare the Baking Surface: Place a baking sheet in the oven and preheat to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
- Shape the Loaves: Gently deflate the dough and transfer it to a floured surface. Divide it into two pieces. Carefully stretch each piece into an oval shape, about 12 inches long. Try to handle the dough gently to preserve its airy structure.
- Second Rise: Transfer the shaped loaves to a parchment-lined baking sheet. Cover with a floured kitchen towel and let them rise for another 30 to 45 minutes, or until puffy.
Bake:
- Bake the Loaves: Once the oven has preheated, place the baking sheet (or pizza stone with the loaves) into the oven. Bake for 25 to 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Cool: Remove the loaves from the oven and let them cool on a wire rack for at least 30 minutes before slicing.
Tips:
- Hydration: Ciabatta dough is very wet compared to other bread doughs. It’s normal for it to be sticky, so don’t be tempted to add too much flour.
- Steam: For an extra-crispy crust, you can place a small ovenproof dish of water in the bottom of the oven to create steam during the first 10 minutes of baking.
Enjoy your homemade ciabatta bread with olive oil, balsamic vinegar, or as a delicious sandwich base!
