🍲 Ciabatta

Name: Ciabatta
Total time: 18 min
Ingredients: 350 g sifted wheat flour; 280 g lukewarm water; 1 tsp salt; 38 g olive oil (optional); 1 tsp active dry yeast

Bread · 5 ingredients · 8 steps

Ciabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be and somewhat collapsed in the middle. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread.

18 minutesserves 43

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

350 g sifted wheat flour
280 g lukewarm water
1 tsp salt
38 g olive oil (optional)
1 tsp active dry yeast

Method

Dissolve salt and yeast in lukewarm water
Add sifted wheat flour and olive oil into lukewarm water. Mix.
After thoroughly being mixed and one is left with a dough that is of a uniform texture and consistency, cover and leave to rest in warm place for 45 minutes.
Take out and begin to work the dough once more, stretching it and folding it over itself on all four corners; adding flour to surface to prevent its sticking. Cover and leave it to rest for about 30 minutes, during which time the dough will rise.
Repeat this process, by stretching the dough and folding it over itself on all sides, allowing for air pockets to be formed (which will make the bread airy when it is baked). Cover and allow to rest for 30 minutes.
Repeat the above process once more and leave the dough to settle for 30 minutes while covered.
Take up dough and place on baking sheet, and cut the dough into equal parts to form into smaller, separate loaves (elongated).
Place dough in pre-heated oven and bake at for 18 minutes.

Where this came from. Adapted from Ciabatta in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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