Ciabatta Bread Loaves: Step-By-Step Recipe

Originating in the picturesque region of Veneto, Italy, this remarkable sticky hydrated dough is a culinary gem that encapsulates the essence of traditional Italian baking. When prepared correctly, it yields the ultimate golden crust that is beautifully flour-washed, providing a delightful contrast to the airy and soft middle that awaits within.

My mum, who has always been passionate about cooking and baking, generously shared this exquisite recipe with me, emphasizing its simplicity of it. After following her instructions carefully, I was truly amazed by the outcome. This ciabatta bread recipe has proven to be not only incredibly easy but also it's a testament to the idea that sometimes, the simplest recipes can yield the most satisfying and delicious results.

This ciabatta bread recipe could be used for loaves or rolls! Up to you -

I have a separate smaller batch for the ciabatta rolls recipe or you can just use this one and have extra rolls for your freezer.

Ingredients:

800 g bread flour

700 ml warm water

13 g instant yeast / ~40g fresh yeast / 20 g active dry

4 tablespoons / 50 g sugar

2.5 tablespoons / 39 g Himalayan salt

Optional: Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil)

Execution Steps:

1. Activate the yeast by combining the yeast, water and sugar. Cover and let yeast mixture sit for 15-20 minutes. After rise stir the remainder of the undissolved yeast.

   
   

2. Add the yeast mixture to the flour, along with the salt. Stir thoroughly and then knead it by hand until everything looks combined in a cohesive manner.

   
   

3. Cover, and let dough rest for 30min to 1 hour or until it doubles in size.

   
   

4.  After the 1st rise, do a stretch and fold the dough 4-6 times and let it rise again. You will essentially let the dough rise/proof for total of 4 times. Each rise letting the dough sit for 1 hour or until it doubles in size.

   
   

   Interesting dough fact: This dough has 87.5% hydration, meaning it has a high level of hydration. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100% to get the percentage. Super easy math!

   
   

5. After the 3rd ride, transfer the dough to a floured surface, and divide it in two longitudinal pieces, ensuring each piece is well-coated with flour.

   
   

6. Allow it to rest in the baking pan for approximately 10-15 minutes for one last rise of her greatness.

   
   

7. Bake for 10 minutes at 220°C (420°F), then continue baking for 12-14 minutes at 180-200°C (375°F).

   
   

Tip: water your hands frequently for easy work with the dough 😁

Make sweet or salty savory sandwiches (the Nutella ciabatta sandwich is another level) or cut your ciabatta bread loaves however your hurt desires!

Use it for toast or as a side for any other meals - super yummy - give me a shout if u end up making it love to see results 🥰

To discover more mouthwatering recipes, follow @spreadsome_doughtoday

& please tag us on your creations ❤️