Ciabatta Bread Recipe
A simple method for baking bakery-quality ciabatta bread.
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Instructions
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Line two baking sheets with parchment paper.
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Combine flour and salt in a stand mixer bowl.
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Add yeast, oil, and 1 cup water to the mixer; mix on low speed until combined.
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Gradually increase speed, adding remaining water until the dough is sticky and clings to the bowl. Knead with a dough hook for about 8 minutes until smooth.
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Lightly oil a large bowl, transfer the dough, cover, and let it prove in a warm place for 2 hours or until tripled.
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Preheat the oven to 425°F.
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Heavily flour a work surface, gently transfer the risen dough, and carefully stretch it into a 12x12 inch square, preserving air bubbles.
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Flour the dough surface, cut into three 12x4 inch rectangles, and transfer them to the prepared baking sheets, gently stretching each loaf.
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Cover the loaves and let them rest for 15 minutes, then bake for 20-25 minutes until hollow when tapped. Cool on a rack before serving warm.