crusty italian ciabatta loaf (Print Version)
# Ingredients:
→ Dough
01 -
30 ml olive oil
02 -
10 g salt
03 -
7 g active dry yeast
04 -
355 ml warm water (43°C)
05 -
480 g all-purpose flour
# Instructions:
01 -
Pour a bit of olive oil over the shaped dough. Add a sprinkle of sea salt if you like. Put them in the oven for about 25 to 30 minutes until the outside's a dark, crispy golden.
02 -
Fire up your oven to 230°C while the dough is getting its last bit of rising done.
03 -
Pop the loaves onto trays lined with parchment. Cover them up and let them puff up for another whole hour.
04 -
Split the dough into two pieces, gently shape them into rectangles, and try not to lose too much air as you go.
05 -
Put the dough in a bowl slicked with a bit of oil. Toss a damp towel over it and let it chill someplace warm for about two hours or till it has doubled in size.
06 -
Move the dough out onto a floured counter. Knead it by hand about 10 minutes until it's stretchy and feels soft.
07 -
Little by little, pour the warm water into the flour mix while you keep stirring, so it all comes together into a rough, sticky dough.
08 -
Toss the flour and yeast into a big bowl first and give them a good mix with a spatula or wooden spoon.
# Notes:
01 -
Go ahead and mix in fresh rosemary or even chopped up sun-dried tomatoes for more flavor. If you use bread flour, you’ll get a chewier texture with bigger holes. Keep your bread in a paper bag so it doesn’t dry out or just freeze slices to make it last.