Ingredients:
4 cups all-purpose flour
1 ½ cups water, room temperature
¼ teaspoon dry active yeast
1 ½ teaspoons sea salt
Directions:
Mix the Dough:
In a large mixing bowl, combine the flour, yeast, and sea salt. Gradually add the water and mix until a shaggy, sticky dough forms.
Rest the Dough:
Cover the bowl with a damp towel and let the dough rest at room temperature for 18-24 hours. The dough should become bubbly and sticky.
Shape the Dough:
Gently transfer the dough onto a well-floured surface. Shape it into a loaf, taking care not to deflate it too much.
Preheat the Oven:
Preheat your oven to 450°F (230°C) and place a cast iron skillet or baking stone inside to heat up.
Bake the Bread:
Place the shaped dough onto a piece of parchment paper and carefully transfer it into the preheated skillet or onto the baking stone.
Bake for 25-30 minutes, or until the ciabatta is golden brown with a crusty exterior.
Cool and Serve:
Transfer the bread to a wire rack and let it cool completely before slicing.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes (plus 18-24 hours resting time)
Calories: Approximately 160 kcal per slice
Servings: 10-12 slices
Variations
Flavor Additions
Herb-Infused:
Mix 1-2 teaspoons of dried herbs like rosemary, thyme, or oregano into the dough for added aroma and flavor.
Garlic and Olive Oil:
Add minced garlic or roasted garlic (about 1-2 tablespoons) and a drizzle of olive oil to the dough for a savory twist.
Cheese Lovers:
Fold in ½ cup of shredded Parmesan, Asiago, or sharp cheddar cheese before the final shaping.
Olive and Sun-Dried Tomato:
Add ½ cup chopped kalamata olives or sun-dried tomatoes for a Mediterranean flair.
Flour Variations
Whole Wheat Blend:
Substitute up to 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
Bread Flour:
Replace all-purpose flour with bread flour for a chewier and more structured loaf.
Gluten-Free Option:
Use a high-quality gluten-free flour blend designed for bread baking.
Shape Variations
Ciabatta Rolls:
Divide the dough into smaller portions and shape them into rolls for sandwiches or sliders. Adjust the baking time to 15-20 minutes.
Focaccia Style:
Flatten the dough into a thick rectangle, drizzle with olive oil, and top with coarse salt and herbs before baking.
Tips
Resting the Dough:
For enhanced flavor, let the dough rest longer—up to 24 hours. The longer fermentation develops a richer taste.
Prevent Sticking:
Use plenty of flour on your surface and parchment paper to avoid the dough sticking during shaping and transferring.
Crispier Crust:
Place a small oven-safe dish with water on the bottom rack during baking to create steam, which helps achieve a crispier crust.
Check Doneness:
Tap the bottom of the bread after baking; if it sounds hollow, the loaf is ready.
Storing Bread:
Store the cooled bread in a paper bag or wrap in a kitchen towel to maintain its crust. Avoid plastic bags, as they soften the crust.
With these variations and tips, you can customize your ciabatta bread to suit any meal or occasion while ensuring excellent results every time!