Ciabatta Bread: The Easiest Way to Bake Homemade Perfection
If you're craving a loaf of bread that’s crusty on the outside and soft on the inside, then look no further than ciabatta! This Italian delight has become a beloved staple around the globe, bringing an irresistible aroma to kitchens everywhere. Did you know that the name "ciabatta" translates to "slipper" in Italian? It's named for its unique shape and rustic charm.
Ingredients
- 500 g about 3 + 1/3 cups bread flour
- 5 g 1 tsp salt
- 5 g 2 tsp active dry yeast
- 375-400 ml water start with 375 ml and add more as needed
Instructions
- Combine Ingredients: In a large mixing bowl, whisk together the bread flour, salt, and active dry yeast. Make sure everything is well mixed!
- Add Water: Gradually pour in the water, starting with 375 ml. Stir until the mixture forms a wet, sticky dough. If needed, you can slowly add more water until the dough reaches the right consistency.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for about 10-15 minutes until smooth and elastic. It’ll be a bit sticky, so don't hesitate to sprinkle some flour on your hands!
- First Rise: Place the kneaded dough into a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1-2 hours until it has doubled in size.
- Shape the Dough: Once risen, gently punch down the dough and transfer it to a floured surface. Divide the dough into two equal pieces and shape them into loaves. Don’t worry about getting them perfect; rustic is the vibe!
- Second Rise: Place the loaves on a baking tray lined with parchment paper. Cover loosely with a cloth and let rise for another 30 minutes.
- Preheat the Oven: During the final rise, preheat your oven to 220°C (428°F).
- Bake: Bake the loaves in the preheated oven for 20-25 minutes, or until they’re golden brown and sound hollow when tapped.
- Cool Down: Remove them from the oven and let cool on a wire rack before slicing.