Description
This Artisan Ciabatta Bread recipe creates a crispy crust and a soft, airy crumb with minimal effort! Made with simple ingredients, this no-knead method uses stretching and folding to develop gluten, resulting in authentic Italian ciabatta with beautiful texture.
Ingredients
Scale
- 350g flour (pain flour or bread flour)
- 280g water
- 1 teaspoon yeast
- 1 teaspoon salt
Instructions
Step 1: Prepare the Dough
- Pour water into a large bowl.
- Mix in the yeast and salt, stirring to dissolve.
- Add the flour and mix until just combined.
- Cover the bowl and let the dough rest in a warm place.
Step 2: Stretching & Folding (Gluten Development)
- After 30 minutes, stretch and fold the dough by pulling up one side and folding it over itself. Repeat on all four sides.
- Cover and rest for another 30 minutes.
- Repeat this stretching and folding process three times in total, every 30 minutes.
Step 3: Shape & First Proofing
- After 2 hours, transfer the dough to a floured work surface.
- Shape into a rectangle, then roll it up like a jelly roll and pinch the edges to seal.
Step 4: Divide & Second Proofing
- Divide the dough into three equal parts.
- Transfer to a well-floured surface and dust the tops with flour.
- Cover with plastic wrap and let rise for 45 minutes.
Step 5: Final Shaping
- Stretch and shape each piece into a long rectangle.
- Transfer to a baking sheet.
Step 6: Bake the Ciabatta
- Preheat the oven to 450°F (230°C).
- Bake for 10 minutes, then reduce the temperature to 400°F (200°C) and bake for another 12-15 minutes.
- Lightly spray with water to create a crispy crust. (Do not open the oven while baking!)
Step 7: Cool & Enjoy!
- Let the ciabatta cool on a wire rack before slicing. Enjoy fresh!
Notes
- For best texture: Use bread flour for a chewier crumb.
- Want extra crispiness? Place a small dish of water in the oven while baking to create steam.
- Storage Tip: Keep in an airtight container for up to 2 days or freeze for longer shelf life.
