Perfectly Crafted Italian Ciabatta Bread

Ingredients

• 500 g wheat flour (pastry flour) (Sifted through a fine-mesh sieve to improve texture.)
• 10 g sugar (Standard granulated sugar)
• 7 g dry yeast (Active dry yeast)
• 8 g salt (Standard table salt)
• 450 ml water (Use water at room temperature when mixing the dough.)

Instructions

1. Sift and combine the dry ingredients.

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

   Time: PT10M

2. Add water and knead the dough.

   Add 450 ml of room‑temperature water to the dry ingredients. Knead with a mixer or by hand for about 10 minutes, until no white specks remain and the dough is smooth and slightly tacky.

   Time: PT10M

3. First proof

   Seal the bowl securely with plastic wrap and allow the dough to proof at ambient temperature for 15–20 minutes.

   Time: PT20M

   Temperature: 25-27°C

4. First dough fold

   Wet your hands with a splash of water to keep the dough from sticking. Gently lift and fold the dough over, as shown in the video. Repeat the fold once more with wet hands. This folding develops gluten and gives ciabatta its distinctive texture.

   Time: PT5M

5. Second proofing

   Re‑cover the dough with plastic wrap and allow it to proof for 40–50 minutes at room temperature.

   Time: PT50M

   Temperature: 25-27°C

6. Prepare your work surface and shape the dough.

   Generously sprinkle flour onto your work surface. Transfer the risen dough onto it. With gentle motions, smooth the dough, preserving the air bubbles. Delicately fold the dough over itself as shown in the video to capture air and develop structure.

   Time: PT10M

7. Portion the dough and fold each piece.

   Split the dough into two equal portions. Fold each portion over its edges again to trap air and achieve a light, fluffy texture. Then cut each portion in half, yielding four pieces in total. Arrange the pieces on a baking sheet lined with parchment paper.

   Time: PT10M

8. Final proof

   Cover the formed dough pieces with cling film and let them proof for 30–40 minutes at room temperature, until they become puffy.

   Time: PT40M

   Temperature: 25-27°C

9. Bake the ciabatta until golden brown.

   Preheat the oven to 240 °C. Bake the ciabatta for 15 minutes at this temperature, then lower the oven to 180 °C and continue baking for a further 20 minutes, or until the loaf is golden brown and fully cooked.

   Time: PT35M

   Temperature: 240°C then 180°C

10. Allow to cool, then serve.

    Extract the ciabatta from the oven and let it rest on a wire rack until fully cooled before slicing and presenting.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

7g

Carbohydrates

50g

Fat

1g

Fiber

2g