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Ciabatta Bread
Created by: Howcan Team
Ingredients
- 4 cups of bread flour
- 2 1/4 teaspoons of active dry yeast
- 2 teaspoons of salt
- 2 cups of warm water
- 1/4 cup of olive oil
Instructions
- In a large mixing bowl, combine 4 cups of bread flour, 2 1/4 teaspoons of active dry yeast, and 2 teaspoons of salt.
- Add 2 cups of warm water and 1/4 cup of olive oil to the dry ingredients. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 2 hours, or until doubled in size.
- Preheat the oven to 425°F (220°C). Place a baking stone or upside-down baking sheet in the oven to preheat.
- Divide the dough in half and transfer each half to a well-floured surface. Gently shape each half into a rectangle, then fold the dough over onto itself like a letter. Repeat the folding process from the opposite direction.
- Transfer the loaves to a parchment-lined baking sheet and let them rise for 30 minutes.
- Transfer the loaves to the preheated baking stone or baking sheet and bake for 25 minutes, or until golden brown and crispy.
- Allow the ciabatta loaves to cool on a wire rack before slicing and serving.
Ciabatta bread, a rustic Italian loaf, was created in 1982 by Arnaldo Cavallari, a baker from Verona, Italy. Its name, meaning "slipper" in Italian, reflects its flat, elongated shape. The bread's origins can be traced to a desire to replicate the French baguette. With its chewy texture and open crumb structure, ciabatta has become a staple in sandwiches and bruschetta. Renowned chefs like Mario Batali have popularized its use in panini. The best versions of this dish can be found in Tuscany, where the bread is made with high-quality flour, water, salt, and yeast. The key to perfect ciabatta lies in achieving the right balance of a crisp crust and a soft, holey interior.
235 min
2 loaves
180 calories
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