Quick and easy Ciabatta Bread
Ingredients:
- 500 g All-purpose flour
- 12 g Salt
- 4 g Sugar
- 21 g Yeast – Fresh
- 350 g Water
- 40 g Olive oil
- 0,5-1 g Dried basil (if u like)
- 0,5-1 g Dried oregano (if u like)
- This recipe will yield two ciabatta loaves of about 450 g each
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Autolyse
- 500 g All-purpose flour
- 350 g Water – 20-22°C (68-71,6°F)
- 21 g Yeast – Fresh
- Mix the ingredients above together with a sturdy spoon in a big bowl that you plan to use for the main mix step or already with your stand mixer
- Make sure that your dough doesn’t contain any flour lumps
- Cover with a clean kitchen towel and store for 1 hour at 20-22°C (68-71,6°F)
-
Mix
- Autolyse part from before
- 12 g Salt
- 4 g Sugar
- 0,5-1 g Dried basil (optional)
- 0,5-1 g Dried oregano (optional)
- 40 g Olive oil
- Except the olive oil mix all of the mentioned ingredients together in a stand mixer for 2 mins on speed level one and 5 minutes on speed level 2
- Add the olive oil after two mins of mixing over the course of 3 mins
- The dough shouldn’t stick too much to the bowl at the end of the mixing
-
Bulk fermentation
- Cover the dough and let it rest for a total of 1,5 hours at 20-22°C (68-71,6°F)
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Shape, Proof
- Take the dough out on a well-floured surface and split it into 2 even pieces of about 450 g each
- Flour your hands and very gently shape each dough piece in the shape of a “slipper”
- Take each dough and place it next to each other with some space between on parchment paper
- Pick the parchment paper between the dough pieces to create a separator so they don’t touch while proofing
- Add a bit flour on top of the loaves and cover with a towel
- Let them proof for 45 minutes at (68-71,6°F).
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Bake
- Preheat oven to ~45 minutes on (464°F) with the upper and lower heat function
- Transfer the ciabatta loaves together with the parchment paper on a pizza peel
- Put them in the oven, create steam, lower the temperature immediately to 220°C (428°F) and bake for 25-30 minutes or until golden brown
- After 10 minutes let the steam out by opening the oven door for ~45 seconds and close it again
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Cool
- Let your ciabatta breads cool for half hour on some kind of grid
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