Homemade Ciabatta Bread. Quick and easy, this no-knead bread is baked in two free-form loaves, called ciabatta in Italian because of the resemblance to a slipper. If you like bread with a soft and airy crumb and a crusty top, then this bread is for you.
- 500 g (about 3 1/2 cups) 00 flour, plus more for dusting
- 1 teaspoon dry yeast (or 10 g fresh yeast)
- 1 teaspoon sugar
- 370 g (1 1/2 cups) water, at room temperature
- 1 teaspoon salt
- In a large bowl, combine the flour, yeast and sugar.
- Stir with a fork and gradually add the water at room temperature. Finally, add the salt. Stir until you obtain a soft dough.
- Then, sprinkle some flour on the surface.
- Cover with cling film or a towel and let rise at 28°C (I put the covered bowl in the oven, turned off and with the light on) for about 2-3 hours or until tripled in size.
- After the resting time, the dough is well risen, very soft and has a crackled top.
- Turn the dough upside down on a floured work surface.
- Dust your hands with flour and fold the two sides over without overlapping.
- Turn the dough 90° and fold the other two sides.
- Turn the dough upside down, with the folds down, so as the smooth surface is facing up. Flour a long knife and cut the dough in two.
- Dust your hands with flour, lift the loaves and arrange each loaf in a parchment-lined baking sheet (or a non-stick one) lightly dusted with flour.
- Always with floured hands, shape the loaves and sprinkle the surface with more flour.
- At this point, leave your loaves to rise for the second and last time, for about 1-1.5 hour, until doubled in size.
- Preheat the oven to 230°C (445°F) and only when it reaches the temperature, place the baking sheet on the lower shelf. Cook for about 12 minutes.
- After that, paying attention to the hot oven, move the baking sheet to the middle shelf and cook the loaves for 10-12 more minutes.
- Lastly, if you want a nice golden and crunchy crust, turn on the grill for the last 2-3 minutes, checking constantly that it doesn't brown too much.
- Take out of the oven and let cool 5 minutes before slicing.
The prep time includes the two rising times.
You can make two loaves or three smaller loaves. Place them well spaced apart on the baking sheet.
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: bread, ciabatta, homemade, easy, no-knead, flour, yeast, water