Easy Ciabatta Bread
serves: Makes 1 18 inch loaf
One evening a few months ago, I had this exact crisis, so I decided to combine some of my baguette ideas with the ciabatta. Instead of preparing the sponge and letting it grow, I increased the quantity of water and yeast and just mixed all of the ingredients together, kneaded them and let it rise for 2 1 hour rises the same way that I would a baguette. Wouldn’t you know it, the loaf turned out perfectly! I am so proud of it.
I made it again this week and wanted to share the recipe with all of you! I hope you enjoy it.
- 2 cups less 2 tablespoons warm water
- 1 1/2 teaspoon yeast
- 3 1/4 cups bread flour
- 1 1/2 teaspoon salt
- pinch of sugar
- 2 tablespoons olive oil plus oil for greasing dough
- Mix water and yeast, leave for 10 minutes.
- Mix flours and sugar into yeast water.
Add salt and mix in a stand mixer with a kneading attachment until combined, and then for 10 minutes longer at medium speed.
The dough will seem too liquid, almost like a cake dough. This is good.
- Oil a mixing bowl. Add the dough and move it around to coat the sides. Drizzle 2 tablespoons of olive oil on top.
Cover with a moist cloth, place in your oven with the pilot light on and let rise for about an hour.
- After an hour, the dough should have doubled.
Smack it back down, and mix the oil in a bit.
Cover and let rise for another 40 minutes to an hour.
- Preheat oven to 400°F with the convection fan on. If you don’t have a convection fan, raise the temperature to 425°F and flip the cookie sheet halfway through baking.
Cover a cookie sheet with a piece of parchment. Sprinkle with flour.
Dump dough onto the floured parchment and form it into an 18 inch log. It will be sticky and floppy, do your best.
I dump mine onto the table and then try to fold it like a letter before using the parchment to help me flip it over.
Sprinkle the top with flour.
- Bake for 30-40 minutes until the crust is flaky and golden brown.
If unsure, stick a meat thermometer in from the bottom. It should read 185°F.
- Allow to cool for at least 15 minutes before slicing open…I have to chant this to myself on the regular to prevent myself from eating all the bread before dinner.