Ciabatta bread, known for its rustic crust and soft, airy crumb, is a favorite among bread enthusiasts. Its name translates to “slipper” in Italian, reflecting its flat and elongated shape. Here’s how you can make this delicious bread at home with a professional approach.
Ingredient
For the Starter (Biga):
- 1 cup (125g) all-purpose flour
- 1/2 cup (120ml) water
- 1/4 teaspoon instant yeast
For the Dough:
- 2 cups (250g) all-purpose flour
- 3/4 cup (180ml) water
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 2 tablespoons olive oil
Step-by-Step Instructions
1. Prepare the Starter (Biga)
- In a mixing bowl, combine the flour, water, and yeast for the starter.
- Mix until a thick, sticky dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. The starter will become bubbly and fragrant.
2. Make the Dough
- In a large bowl, mix the flour, salt, and yeast.
- Add the prepared starter, water, and olive oil. Mix until the dough is combined but still sticky. Avoid over-mixing.
3. Knead the Dough
- Transfer the dough to a floured surface.
- Knead gently using the stretch-and-fold technique for about 10 minutes. The dough should remain soft and slightly sticky.
4. First Rise
- Place the dough in a lightly oiled bowl and cover with a damp cloth.
- Allow it to rise in a warm place for 1-2 hours until doubled in size.
5. Shape the Loaves
- Gently transfer the dough onto a floured surface without deflating it.
- Divide the dough into two equal pieces and shape them into elongated, flat loaves.
- Place the loaves on a floured baking sheet, leaving space between them.
6. Second Rise
- Cover the loaves with a clean kitchen towel and let them rise for 30-45 minutes.
7. Bake the Ciabatta
- Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking tray inside.
- Transfer the loaves onto the hot stone or tray. For a crisp crust, add steam by placing a tray of water in the oven or misting the loaves with water.
- Bake for 20-25 minutes until the crust is golden brown.
8. Cool and Serve
- Remove the loaves from the oven and let them cool on a wire rack.
- Slice and enjoy your homemade ciabatta bread with olive oil, soups, or sandwiches.
Tips for Success
- Hydration is key: Ciabatta dough is very wet, which helps create its signature open crumb. Don’t be tempted to add too much flour.
- Practice patience: Allowing the biga to ferment overnight and the dough to rise properly enhances the flavor.
- Steam: Incorporating steam while baking ensures a crisp crust.
Homemade ciabatta is a rewarding experience. With this guide, you’ll be able to create bakery-quality bread that delights your family and friends.