Perfect Italian Ciabatta Bread

Ingredients

• 500 g wheat flour (pastry flour) (Sifted through a sieve for better texture)
• 10 g sugar (Regular granulated sugar)
• 7 g dry yeast (Regular dry yeast)
• 8 g salt (Regular table salt)
• 450 ml water (Room temperature water for dough mixing)

Instructions

1. Sift and mix dry ingredients

   Sift 500g of wheat (pastry) flour through a sieve into a large mixing bowl. Add 10g sugar, 7g dry yeast, and 8g salt. Mix the dry ingredients thoroughly with a spatula or your hands until evenly combined.

   Time: PT10M

2. Add water and mix dough

   Pour 450ml room temperature water into the dry ingredients. Mix well using a dough mixer or your hands for about 10 minutes until no white lumps remain and the dough is smooth and slightly sticky.

   Time: PT10M

3. First rise

   Cover the bowl tightly with cling film and let the dough rise at room temperature for 15-20 minutes.

   Time: PT20M

   Temperature: 25-27°C

4. First dough folding

   Moisten your hands with water to prevent sticking. Turn the dough over gently by lifting and folding it as shown in the video. Repeat once more with moistened hands. This folding develops gluten and creates the ciabatta's characteristic texture.

   Time: PT5M

5. Second rise

   Cover the dough again with cling film and let it rise for 40-50 minutes at room temperature.

   Time: PT50M

   Temperature: 25-27°C

6. Prepare work surface and shape dough

   Generously dust your work surface with flour. Turn the risen dough onto the surface. Using gentle movements, smooth the dough without pressing out all the air. Carefully fold the dough over itself as demonstrated in the video to trap air and build structure.

   Time: PT10M

7. Divide and fold dough pieces

   Divide the dough into two equal parts. Fold each piece over the sides again to trap air and create a fluffy texture. Then divide each piece into two equal pieces, making four pieces total. Place them on a baking sheet lined with parchment paper.

   Time: PT10M

8. Final rise

   Cover the shaped dough pieces with cling film and let them rise for 30-40 minutes at room temperature until puffy.

   Time: PT40M

   Temperature: 25-27°C

9. Bake the ciabatta

   Preheat your oven to 240°C. Bake the ciabatta for 15 minutes at 240°C, then reduce the temperature to 180°C and bake for an additional 20 minutes until golden brown and cooked through.

   Time: PT35M

   Temperature: 240°C then 180°C

10. Cool and serve

    Remove the ciabatta from the oven and let it cool completely on a wire rack before slicing and serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

7g

Carbohydrates

50g

Fat

1g

Fiber

2g