Ingredients
Equipment
Method
Build Ciabatta Step by Step
- In a large mixing bowl, combine the 9 cups of all-purpose flour and 1 tablespoon of salt. Mix them well to ensure even distribution. In a separate bowl, combine the 4 cups of warm water and 3 teaspoons of instant yeast. Allow the yeast to dissolve for a few minutes.
- Gradually pour the yeast mixture into the flour mixture, using a wooden spoon or dough scraper to mix until a shaggy dough forms. The dough will be quite sticky, which is normal for ciabatta.
- Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise at room temperature for about 12 to 18 hours. The dough should double in size and have a bubbly surface.
- Once the dough has risen, flour your work surface generously. Turn the dough onto the floured surface and divide it into two equal portions. Gently stretch and shape each portion into a rectangular loaf, taking care not to deflate the dough too much.
- Place the shaped loaves on a floured baking sheet or parchment paper. Cover them with a kitchen towel and let them rise for another 1 to 2 hours, or until they have puffed up significantly.
- About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a baking stone or an empty baking sheet in the oven to heat up as well.
- Once the oven is preheated, carefully transfer the loaves onto the hot baking stone or baking sheet. Bake for 25 to 30 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
- Remove the ciabatta from the oven and transfer it to a cooling rack. Allow it to cool for at least 30 minutes before slicing. Enjoy your homemade ciabatta with olive oil, vinegar, or as a base for your favorite sandwich creations!
Notes
- Store ciabatta in a paper bag at room temperature for up to 2 days.
- Wrap cooled loaves in plastic wrap and freeze for up to 3 months.
- To refresh frozen ciabatta, thaw at room temperature and reheat in the oven.