Homemade Ciabatta Bread
This delightful bread features a perfect crust and airy interior, made from just five basic ingredients and a long fermentation period for complex flavor.
Ingredients
Main ingredients
- 4 cups all-purpose flour Can substitute with bread flour for chewier texture
- 1.5 cups water Room temperature, adjust based on dough consistency
- 2 teaspoons salt Can use a salt substitute if desired
- 1 teaspoon active dry yeast Instant yeast can replace active dry without activation
Instructions
Preparation
- Gather and measure out the 4 cups of all-purpose flour, 1 1/2 cups of water, 2 teaspoons of salt, and 1 teaspoon of active dry yeast.
- In a large mixing bowl, combine the flour, salt, and yeast.
- Stir the dry ingredients together until evenly mixed.
- Slowly pour the water into the dry mixture while stirring with a wooden spoon or spatula.
- Keep mixing until the mixture comes together to form a shaggy, sticky dough.
Fermentation
- Cover the bowl with a damp cloth or plastic wrap and allow it to rise at room temperature for 12-18 hours.
Baking
- About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a baking stone or inverted baking sheet in the oven.
- Dust a clean work surface with flour and carefully turn the dough out onto the floured surface.
- Shape the dough into a rough rectangle, folding the edges in slightly.
- Cover the dough with a kitchen towel and let it rest for 30 minutes.
- Transfer the dough onto the hot baking stone or baking sheet and bake for 20-25 minutes or until golden brown.
- Remove the bread from the oven and let it cool on a wire rack.
- Once cooled, slice and enjoy your Homemade Ciabatta Bread.
Notes
Store homemade ciabatta at room temperature in a paper bag or kitchen towel. For longer storage, freeze slices appropriately.