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Ciabatta 100% Hydration

Ciabatta 100% Hydration
Cooking Method ,
Prep Time: 210 min Cook Time: 25 min Total Time: 3 hrs 55 mins
Calories 467.55 kcal
  • 500 grams Bread Flour
  • 10 grams Yeast
  • 10 - 15 milliliters Salt
  • 500 grams Water * (Please see notes)
  • Optional: 10ml Sugar
  1. Add the flour, salt, (sugar if using) and yeast into a clean bowl and use a wooden spoon to mix the ingredients.
  2. Make a well in the center and add the water. Start mixing with a wooden spoon until well combined. The dough is very soft and runny.
  3. Tip the dough into a clean plastic bowl that is lightly oiled. Cover with a damp tea cloth and set aside to rest for 15 minutes.
  4. Begin a series of stretch and fold for about 1 - 2 minutes. Cover again and set aside for another 15minutes. Repeat this process 3 more times.
  5. After the final stretch and fold, lightly oil a 3-liter square plastic container. (It’s important to use a square tub as it helps shape the dough).
  6. Tip the dough into the prepared tub, cover with a damp cloth and leave until at least trebled in size 2-3 hours or longer.
  7. Heat your oven to 220°C and line 1 or 2 baking tray(s) with baking parchment and dust with flour. **(Please see notes)
  8. Dust your work surface heavily with flour. Carefully tip out the dough (it will be very wet) onto the work surface.
  9. Coat the top of the dough with more flour and cut the dough in 3 or 4 pieces. Carefully place each piece on the prepared baking trays. **(Please see notes)
  10. 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.
Nutrition Facts

Serving Size 3

Amount Per Serving
Calories 467.55
% Daily Value *
Total Fat 2.27g4%
Saturated Fat 0.33g2%
Sodium 592.1mg25%
Total Carbohydrate 93.81g32%
Dietary Fiber 3.67g15%
Sugars 2.5g
Protein 15.99g32%

Vitamin C 0.01%
Calcium 2.36%
Iron 30.96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

* I prefer to use room temperature water for this recipe because it leads to a longer proofing time, which gives the gluten more time to develop. ** You have the option to cut the dough in 2 or 3 or 4 pieces. Because this is a very wet dough, I prefer cutting it into 3 OR 4 pieces because it makes it easier to transfer to a baking sheet. *** You don't have to cut the dough, you can tip it out directly onto a prepared baking tray and shape a loaf (wet your hands with water if you shape it) and bake. Adjust the baking time to 35-40 minutes if you are only baking 1 loaf.
Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.