Let’s go back to debunking the idea that bread is hard. It’s the end of February, which means everything is rainy and wet here- so I’ve been on a bit of a bread making kick. One thing I will always stay adamant about is that baking bread isn’t as hard as a lot of people now believe it is. So today I want to share a recipe for Ciabatta.

Once you understand the basic chemistry behind bread, it’s really quite easy. It’s a bit like a good relationship: If you pay attention to what you’re doing, you can’t really do it wrong. If you haven’t seen our Bread 101 post you can find it here– this will point you in the right direction for all the basics of bread.

Ciabatta is one of my favorite breads and ironically a type that a lot of people I talk to seem to think is more complicated to make. It’s not. In the recipe below I’ll give you two variations of it. One is a fresh style with no preferment if you’re short on time or not quite sure on sourdoughs (though I would strongly urge you to check out our post on sourdough, because again, it’s not as hard as it sounds). The other is a sourdough ciabatta because sourdough is king. Let’s get right to it.

Mis En Place (Get Your Shit, and Get it Together)

Fresh Dough Ciabatta

• 1 tsp instant yeast
• 240 grams of warm water (roughly 92 degrees), water should not be hot enough to hurt or it will kill your yeast.
• 300 grams All Purpose Flour, sifted
• 1 tsp of kosher salt

Sour Dough Ciabatta

• 1 Cup Active Starter
• 350 grams All Purpose Flour, sifted
• 225 g of warm water
• 1 tsp of kosher salt

Other Items Needed

• Olive Oil, As Needed
• Metal baking sheet
• Parchment Paper
• A spray bottle with water

Directions for Ciabatta

Fermenting

1. For the fresh method: combine water and yeast in the bowl of a stand mixer and let sit 5 minutes. For the sourdough method: add 1 cup of the flour to the starter in the bowl of a stand mixer and let sit for 5 minutes. DO NOT SKIP THIS STEP FOR EITHER VARIATION.
2. Combine Flour and salt with yeast mixture and mix on low for 2-4 minutes to allow gluten to begin forming. Mixture will create a loose, VERY wet dough. Continue folding until no clumps of flour remain and wet dough is mostly smooth. (Dough is at roughly 80% hydration so don’t be alarmed that its loose- that’s intentional).

Rissing

1. Lightly grease a large bowl with olive oil and transfer ciabatta dough into it. Cover with a fitted lid (or plastic wrap) and let sit at room temperature for 1 hour. Remember the warmer the room is the faster the fermentation will happen (the quicker the rise).
2. Stretch and fold. We’re going to repeat this process 3 times. It will take about an hour and a half total. For each stretch and fold, get some oil or water on your hands to prevent sticking. I prefer olive oil, but water works just fine too. Do not use canola or vegetable oil as it messes with the flavor and will give the crust a funny texture.
   • With wet or greased hands, gently stretch and fold the dough every 30ish minutes by lifting carefully from each side and pulling the dough to the middle, one side at a time.
   • By the end of your stretches and folds the dough should have roughly doubled in size.

Shaping

1. Transfer to a floured surface. Dough with be sticky, but this is what we want. Using gentle fingers, tuck the ends and sides in until you have a loosely rectangular shape, being careful to not squeeze out air cells. Use a knife or bench scraper and cut the dough into two or four equal pieces.
   • 4 will yield sandwich size loaves.
   • 2 will yield larger traiditonal loaves.
2. Repeating the beginning part of step 5, shape each portion of dough gently into a rectangle and transfer to a parchment paper lined baking sheet. Very lightly, sprinkle top of each loaf with flour and cover with a tea towel. Then set aside and let rest 30-40 minutes.

Baking

1. Preheat oven to 420 degrees. Fill a large baking dish with water and place it in the bottom of your oven (bottom rack). Close the oven and let it fill with steam while it preheats.
2. When the oven is preheated and the dough ready to go in, slide the sheet tray directly in the oven and spray with water immediately. Close oven and set a timer for twenty minutes.
3. Check for doneness (bottom of loaf will sound hollow when tapped with a knuckle).
4. Remove ciabatta from oven, transfer to a cooling rack, and let cool 90% of the way before giving in to temptation and slicing. DO NOT SKIP THE COOLING STEP. YOUR GLUTEN AND AIR CELLS NEED TO SET. I know it’s hard, but you did not spend hours baking bread to ruin it at the last moment.

Have fun! Let us know how it goes!

Happy Baking,

Mikaela