Ciabatta

Let's Cook

1. Step 1.

   In a large bowl, combine 500g white bread flour and 375g water. Mix thoroughly until no dry flour remains. Cover the bowl with plastic wrap or a damp towel and let rest for 20–60 minutes (autolyse).

2. Step 2.

   Turn the dough out onto a lightly floured work surface. Sprinkle 8g salt and 10g crumbled fresh yeast over the dough. Knead for 8–10 minutes until the dough is smooth, shiny, and begins to resist further kneading. Return the dough to the bowl, cover, and let rest at room temperature for 40 minutes.

3. Step 3.

   After the first rest, turn the dough out onto the work surface. Pat it into a rectangle. Fold the left third over the middle, then the right third over that (like a letter). Return the dough to the bowl, cover, and let rest for another 40 minutes.

4. Step 4.

   Turn the dough out again and perform a double fold: first fold the left and right thirds over the middle, then fold the top edge (farthest from you) over the middle, and finally fold the bottom edge (nearest you) over the top. Return the dough to the bowl seam-side down, cover, and let rest for another 40 minutes.

5. Step 5.

   Generously flour the work surface. Turn the dough out seam-side down. Flour your hands and gently stretch the dough into a rectangle about 2cm thick. Cut the rectangle in half crosswise to form two loaves. Dust the tops with flour, cover loosely with a cloth, and let rise at room temperature for 90 minutes until the dough feels light and puffy.

6. Step 6.

   While the dough rises, place a baking stone or inverted baking sheet in the oven and preheat to 250°C (230°C fan)/480°F/gas 9+. Once risen, carefully lift each ciabatta by sliding your fingers under the short ends, bringing them slightly closer together, then lower the dough onto the hot stone, giving it a slight stretch to form a dog-bone shape. Bake for 20–30 minutes until golden and crispy on the outside. Transfer to a wire rack to cool.