Ciabatta

How to Make Ciabatta

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1. Mix the flour, water, salt and yeast in a large oiled bowl with a wet hand for 2 minutes, until there are no dry patches. It will be very sticky. Cover and leave for 30 minutes.

   Mark done Start 2 min timer

2. With a wet hand, pull one side of the dough up and fold it over the middle, turning the bowl, and repeat all round the dough 8 times. Cover and leave for 30 minutes.

   Mark done Start 30 min timer

3. Do a second set of stretch and folds, then cover and leave for 30 minutes.

   Mark done Start 30 min timer

4. Do a third set of stretch and folds, then cover and leave to rise for 1 hour, until doubled in size and full of bubbles.

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5. Flour the work surface generously and tip the dough onto it without knocking out the air. Cut it into two rectangles and stretch each gently to about 30 cm long, folding the ends under.

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6. Lift the loaves onto floured baking paper on two trays, dust with flour, and prove for 30 minutes, uncovered.

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7. Heat the oven to 230°C / 450°F, with a roasting tin on the lowest shelf.

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8. Slide the loaves into the oven, pour a cup of hot water into the tin to make steam, and bake for 22 to 25 minutes, until golden and hollow-sounding when tapped underneath.

   Mark done Start 22 min timer

9. Cool on a wire rack for at least 20 minutes before slicing.

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Tips for Making Ciabatta

• Keep your hands wet. The dough is meant to be sticky, and wet hands stop it from sticking to you.
• Be gentle at the shaping stage. The bubbles you have built are the crumb, and squashing the dough closes them.
• Bake with steam. It keeps the crust soft while the loaf expands, and then it sets thin and crisp.

What to Serve with Ciabatta

• Olive oil and balsamic vinegar
• Tomato bruschetta
• A bowl of soup

Storing & Reheating Ciabatta

Best on the day it is baked. Keep in a paper bag for up to 2 days and re-crisp in a 200°C oven for 5 minutes. Freeze for up to 3 months.

Ciabatta FAQ: Common Questions

Ciabatta Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.