Description
This easy ciabatta bread recipe yields two loaves of Italian-style bread characterized by a crispy, golden-brown crust and a light, airy, and bubbly interior. Perfect for sandwiches or served with extra virgin olive oil as a daily bread, this recipe employs a simple dough with a high hydration level, a coil-fold technique for structure, and steam baking for a crusty finish.
Ingredients
Scale
Dry Ingredients
- 400g strong white bread flour, plus extra for dusting
- 6g fresh yeast or 3g dried yeast
- 10g sea salt
Wet Ingredients
- 300g warm water
Instructions
- Prepare the yeast mixture: In a large bowl, combine the warm water and fresh or dried yeast. Stir with one hand until the yeast dissolves completely. This activates the yeast to facilitate fermentation.
- Mix the dough: Add all the flour to the yeast mixture. Hold the bowl steady with one hand and use the other to mix vigorously for about 5 minutes until the mixture forms a very shaggy dough with no dry flour remaining.
- Add salt and mix: Incorporate the sea salt into the dough and mix for another minute, scraping all flour from the sides of the bowl. The dough will be very sticky and wet; resist adding extra flour.
- Manage stickiness: To handle sticky dough, rub a handful of dry flour between your hands before touching the dough. This absorbs excess moisture and prevents the dough from sticking excessively, and you can return any flour crumbs to the dough.
- First proof: Cover the bowl and place it in a warm (25-27°C), humid environment. To create this, place a cup of boiling water in your oven or microwave with the bowl, and close the door tightly. Let the dough rest and ferment for 1 hour.
- Start coil folds: Rinse your hands and gently lift the dough from the center, folding one end under the middle, then the other, effectively coiling it. Rotate the bowl 90 degrees and repeat until the dough resists stretching. This strengthens the dough’s gluten structure.
- Subsequent folds: Repeat the coil fold technique 3 more times, allowing 45 minutes rest between each fold. After the final fold, cover the dough and rest for 30 additional minutes.
- Shape the loaves: Generously flour your work surface and the top of the dough. Gently invert the bowl onto the surface to release the dough without deflating it, sprinkle more flour on top, and divide the dough into two equal parts using a floured scraper. Handle the dough gently to preserve the air bubbles.
- Second proof: Transfer the two dough portions onto a baking tray lined with parchment paper, leaving space between them. Let them rest for 15 minutes.
- Preheat oven and prepare steam: Preheat your oven to 230°C (fan). Place a small deep tray at the bottom of the oven to create steam during baking.
- Baking: Just before baking, pour half a glass of cold water into the tray at the bottom of the oven and quickly close the door to trap steam. Place the ciabatta in the oven’s middle rack and bake for 15–20 minutes until the crust is golden brown and crispy. The steam ensures a good rise and crust quality.
- Cooling: Remove the bread from the oven and place it on a cooling rack. Let the ciabatta cool for at least 2 hours, preferably overnight, to allow the crumb to set properly before slicing and serving.
Notes
- Using a warm and humid environment during resting stages encourages optimal yeast fermentation and dough development.
- The coil fold technique strengthens high hydration doughs without excessive kneading.
- Do not be concerned if the dough shapes are irregular—they should be handled gently to preserve air bubbles for a light texture.
- Adding water to a tray during baking produces steam, essential for creating the crusty exterior of ciabatta.
- Allow the bread to cool completely before slicing to prevent a gummy texture inside.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Bread
- Method: Baking with Coil Folding and Steam Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 ciabatta loaf (approx. 350g)
- Calories: 840 kcal
- Sugar: 1.5 g
- Sodium: 650 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 175 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 0 mg
Keywords: ciabatta, Italian bread, homemade bread, crusty bread, soft inside bread, easy bread recipe, high hydration dough
