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Ciabatta bread recipe
INGREDIENTS
400g (2 ⅔ c) Bread flour
330g (~1 ½ c) Water (lukewarm)
7g (2 1/4 tsp or one packet) Active dry yeast
9g (1 1/2 tsp) Salt
INSTRUCTIONS
Mix all ingredients and let sit for 30 minutes, kneading (stretch and fold the dough over from every side with wet hands so the dough doesn't stick to your hands) every 10 minutes (3 sets total).
Let rise for 1 hour.
Split dough in half and shape.
Set oven to 425 F (220 C).
Proof dough logs for 30 minutes, covered.
Bake 30 minutes.
The recipe makes two loaves of bread but if you double the ingredients, you can make four with pretty much the same effort. The recipe creates a high hydration dough and it is supposed to be very sticky and only starts holding shape towards the end of the recipe.
INGREDIENTS
400g (2 ⅔ c) Bread flour
330g (~1 ½ c) Water (lukewarm)
7g (2 1/4 tsp or one packet) Active dry yeast
9g (1 1/2 tsp) Salt
INSTRUCTIONS
Mix all ingredients and let sit for 30 minutes, kneading (stretch and fold the dough over from every side with wet hands so the dough doesn't stick to your hands) every 10 minutes (3 sets total).
Let rise for 1 hour.
Split dough in half and shape.
Set oven to 425 F (220 C).
Proof dough logs for 30 minutes, covered.
Bake 30 minutes.
The recipe makes two loaves of bread but if you double the ingredients, you can make four with pretty much the same effort. The recipe creates a high hydration dough and it is supposed to be very sticky and only starts holding shape towards the end of the recipe.