Ingredients
Method
Mixing the Dough
- In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add the warm water and mix until a shaggy dough forms.
Kneading
- Cover the bowl with plastic wrap or a damp towel and let it rest for 10 minutes. After resting, knead the dough gently in the bowl for about 5 minutes.
First Rise
- Transfer the dough to a well-oiled bowl, cover it, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
Shape the Loaves
- Once risen, dust your work surface with flour and turn the dough out. Divide it into 2 pieces and stretch each piece into an oval shape.
Second Rise
- Place the shaped loaves on a floured baking sheet lined with parchment paper. Cover and let them rise again for 30-60 minutes until slightly puffy.
Preheat the Oven
- Preheat your oven to 475°F (245°C) about 30 minutes before baking.
Bake
- Transfer the loaves onto the preheated baking surface and create steam by adding a few ice cubes to a pan at the bottom of the oven. Bake for 20-25 minutes until golden brown.
Cool Down
- Allow the ciabatta loaves to cool on a wire rack before slicing.
Notes
For best results, use high-protein flour for a better rise and chewiness. Don't skip the steam for a crunchy crust, and avoid overworking the dough.