Baking a fresh ciabatta could not be easier. Follow the easy recipe and instructions. A step-by-step video is also provided to make the process easier. Happy baking!
This is a quick recipe and is not the authentic ciabatta that is originally made with a biga (starter). You will still get air holes in your bread but not as much as with the original recipe or the 100% Hydration Ciabatta recipe. For beginner bakers, I would advise to start off with this recipe and then move on to the other recipes.
What are the instructions if I want to make this bread with a machine mixer? Ok, that is simple: Add the flour, yeast, and salt into the bowl of a stand mixer with a dough hook. Turn the mixer on at a medium speed and slowly add the water and oil. Beat for at least 5 – 8 minutes. Continue as from point 6 in the recipe instructions, see below. DO NOT expect big air holes using this method.
Why is the water measured in grams and not milliliters? I have zillions of measuring cups and jugs… and not one of them is correct. Therefore I believe in weighing the water rather than to hope it is the right amount. Electronic scales are really not that expensive and I would recommend using one instead of measuring cups.
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2 hours, 45 minutes
3 hours, 10 minutes
April 29, 2020
by LG Coetzee
500 g White Bread Flour, (3 1/3 cup) plus extra for dusting
10 – 15 ml Salt *(see notes)
10 g Instant Yeast
30 ml Olive Oil
400 g Tepid Water
Add the flour, salt and yeast into a clean bowl and use a wooden spoon to mix the ingredients.
Add the olive oil and 200ml of the water and begin mixing. As the dough starts to come together, add the remaining water. Then mix until combined. The dough will look lumpy.
Tip the dough into a clean plastic bowl that is lightly oiled. Cover with a damp tea cloth and set aside to rest for 30minutes.
Begin a series of stretch and fold for about 40seconds to 1 minute. Cover again and set aside for another 30minutes.
Do a final series of stretch and fold.
Lightly oil a 2-3 litre square plastic container. (It’s important to use a square tub as it helps shape the dough).
Tip the dough into the prepared tub, cover with a damp cloth and leave until at least trebled in size 1-2 hours or longer.
Heat your oven to 220°C and line a baking tray with baking parchment and dust with flour.
Dust your work surface heavily with flour. Carefully tip out the dough (it will be very wet) onto the work surface, trying to retain a rough square shape.
Coat the top of the dough with more flour and cut the dough in half. Stretch each piece of dough lengthways a little and place on prepared baking trays.
Leave the ciabatta dough to rest for a further 30minutes, then bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Cool on a wire rack.
* Salt is a personal ingredient… Some like it more, some don’t. You decide.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.