Italy Ciabatta
Ciabatta is thought of as a classic Italian bread, and was created by a baker in the Veneto region of Italy in the 1980s as a counterpoint to the popularity of French baguettes. The bread was given its name due to the flat shape that resembles a slipper, called a ciabatta in Italian. This bread has gained international popularity and is available baked fresh from bakeries around the world.
Prep Time
1 minute
+ 15 hours resting
+ 15 hours resting
Cook Time
20 minutes
Total Time
15 hours 21 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Sponge (Pre-ferment):- Pinch of active dry yeast
- 2 Tbsp (30 ml) warm water
- ⅓ cup (80 ml) warm water
- 1 cup (120 g) bread flour
- ½ tsp (2.5 ml) active dry yeast
- 2 Tbsp (30 ml) warm milk
- ⅔ cup (160 ml) warm water
- 1 Tbsp (30 ml) olive oil
- 2 cups (240 g) bread flour
- 1½ tsp (7.5 ml) salt
Directions
- Sponge:
- In a small mixing bowl, stir together yeast and 2 tablespoons (30 ml) of warm water.
- Set aside for 5 minutes, until frothy.
- In a separate bowl, combine bread flour, one-third cup (80 ml) of warm water, and the frothy yeast mixture.
- Stir for 4 minutes, then cover bowl with plastic wrap.
- Let sponge stand at a cool room temperature for at least 12 hours and up to 1 day.
- Dough:
- In a small bowl, stir together yeast and milk.
- Let stand for 5 minutes, until frothy.
- In the bowl of a stand mixer fitted with a dough hook attachment, blend together the yeast and milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened.
- Add salt and mix until smooth and elastic, about 8 minutes.
- Scrape dough into a lightly-oiled bowl and cover with plastic wrap.
- Let dough rise at room temperature for about 90 minutes, until double in size. Dough should have air bubbles and a sticky consistency.
- On a well-floured surface, turn dough out and cut in half.
- Place each half onto its own sheet of parchment paper and shape each dough into an irregular 9-inch (23-cm) long oval.
- Dimple each loaf with floured fingers and dust with flour.
- With a dampened towel or cloth, cover loaves and let rest at room temperature for 90–120 minutes, until nearly double in size.
- At least 45 minutes before to baking, move the oven rack to the lowest position and place a baking stone on it.
- Preheat oven to 425° F (220° C).
- Transfer one loaf on its parchment paper to a rimless baking sheet, and then use the baking sheet to transfer the loaf to the back half of the preheated baking stone in the oven.
- Transfer the other loaf to the front half of the baking stone in a similar manner.
- Bake ciabatta loaves until they turn a pale golden color, around 20 minutes.
- Remove from oven and cool loaves on a wire rack.
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