Ingredients for Homemade Ciabatta 🥄
To make your own ciabatta, you’ll need the following ingredients:
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500 grams (4 cups) all-purpose flour
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10 grams (2 teaspoons) salt
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5 grams (1 teaspoon) active dry yeast
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400 milliliters (1 2/3 cups) water, at room temperature
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10 grams (2 teaspoons) olive oil
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Additional flour for dusting
Instructions for Baking Ciabatta 🍽️
1. Preparing the Pre-Ferment (Biga) 🕑
In a mixing bowl, combine 100 grams (3/4 cup) of flour, 100 milliliters (1/2 cup) of water, and a pinch of yeast. Mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it ferment at room temperature for 12-16 hours.
2. Mixing the Dough 🍚
The following day, in a large mixing bowl, combine the remaining flour, salt, yeast, and the biga. Gradually add the remaining water, stirring until a wet, sticky dough forms. The dough will be highly hydrated, so do not add more flour. Cover the bowl and let it rest for 30 minutes. This period, known as autolyse, allows the flour to fully hydrate and the gluten to begin developing.
3. Incorporating Olive Oil 🫒
After the autolyse, add the olive oil to the dough. Using a dough scraper or your hands, gently perform a series of folds to incorporate the oil. This process strengthens the gluten without deflating the dough.
4. First Rise ⏳
Cover the bowl again and let the dough rise at room temperature for about 3 hours. During this rise, perform three sets of stretch and folds, spaced 30 minutes apart. To stretch and fold, gently pull the dough from one side and fold it over itself. Repeat this on all four sides.
5. Shaping the Dough 🍞
After the final stretch and fold, let the dough rest for the remaining rise time. Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking sheet inside. Place a shallow pan of water on the bottom rack to create steam.
Generously flour your work surface and turn the dough out onto it. Divide it into two equal pieces. Gently shape each piece into a rough rectangle, being careful not to deflate the dough.
6. Baking the Ciabatta 🍽️
Transfer the shaped dough onto the preheated baking stone or baking sheet. Bake for about 20-25 minutes, or until the loaves are golden brown with a crisp crust. The loaves should sound hollow when tapped on the bottom.
7. Cooling and Enjoying ❄️
Allow the ciabatta to cool on a wire rack for at least 30 minutes before slicing. This will help the crumb set and develop the perfect texture.
Final Thoughts on Ciabatta 💡
In conclusion, ciabatta is a remarkable bread that combines a crisp crust, airy crumb, and rich flavor. Its unique characteristics, along with the artistry involved in making it, have made it beloved worldwide. Whether you’re a seasoned baker or a novice, the journey to mastering ciabatta promises delicious results.
So, roll up your sleeves and dive into the rewarding experience of baking ciabatta. The results will not only fill your kitchen with an irresistible aroma but also bring joy to anyone who takes a bite of your homemade loaf.
