Italian Style Ciabatta
Makes
about 2 ciabatta breads
Preparation Time
10 minutes
Resting & Proofing Time
1½ hours resting + 30 - 45 minutes proofing
Baking Time
25 - 30 minutes
INGREDIENTS
500g Italian type 00 white flour or strong bread flour
375 ml water, lukewarm
10g salt
7g instant dry yeast (or 15g fresh yeast)
2 tbsp olive oil (optional, for added flavour)
METHOD
In a small bowl, combine the yeast with a few tablespoons of lukewarm water. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the activated yeast mixture, remaining water, and olive oil (if using). Mix with a spoon or dough scraper until it begins to come together.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, you can mix with a stand mixer fitted with a dough hook for about 8 minutes on low speed.
Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and let it rise at room temperature for 1½ hours, or until doubled in size.
Gently turn the dough out onto a floured surface. Divide into two loaves and shape each into a rough rectangular shape, trying to keep as much air inside as possible.
Place the shaped loaves onto a floured baking sheet or baking paper, cover loosely, and leave to rise for another 30-45 minutes until puffy.
Preheat your oven to 220°C. For a better crust, place a heatproof dish with water at the bottom of the oven to create steam. Transfer the loaves to the oven and bake for 25-30 minutes until golden brown and crusty.
Remove from the oven and leave to cool on a wire rack.