Artisan Ciabatta Bread
This Ciabatta Recipe will help you make ciabatta which has wonderfully soft and porous crumb and crispy crust.
Ingredients
- 350 g Flour pain flour or bread flour
- 280 g Water
- 1 tsp yeast
- 1 tsp salt
Instructions
Prepare the dough
- Pour water in to a bowl.MIx in the yeast and salt into the water.Add in the flour.Mix everything together.Cover the bowl and let the dough rest in a warm place.
Proofing + stretching and folding
- In this step as our dough rises,we need to stretch and fold the dough.This will help in the devolopment of gluten strands as we are not kneading the dough.
- After half an hour,lets stretch the dough and fold it back on it itself.turn the bowl at right angle and repeat on all four sides.Repeat this once again.
- In another half an hour,repeat the same process.
- And we need to do this a total of three times
- So After 2 hours,Transfer the dough onto a floured work surface.Shape it into a rectangle.Roll it just as we roll a jelly roll and pinch the edges to seal it.
Divide and shape the dough
- Divide the dough into three equal parts.
- Transfer the dough on to well floured work surface.Dust will some more flour on top;to prevent the chance of dough sticking to the cling film.
- Cover the shaped dough with a pastic film.
Second Proofing
- Let the dough sit and rise for 45 minutes.
Final shaping
- Take each dough, stretch and shape it into the a long rectangle.Transfer the dough onto a baking sheet.
Bake the bread
- Bake at 450 F preheated oven for 10 minutes and then reduce the temperature to 400 f and bake for another 12-15 minutes.Spray with some water.Do not open the oven during baking.
- Enjoy Freshly baked crispy crusted soft and spongy Artisan ciabatta bread.