Italian ciabatta

    20 hours 55 min

    Very few and very simple ingredients are the only things you need to make this Italian bread, ciabatta, which translates to 'slipper', due to its long and tapered shape. All you have to do is to be patient and wait for the dough to rise overnight.

    10 people made this

    Makes: 3 ciabatta loaves

    • 500g 00 grade flour
    • 320ml water
    • 2g dried active yeast or 5g fresh yeast
    • 9g salt
    • extra virgin olive oil, for greasing
    • fine semolina or corn meal, for dusting

    Prep:15min  ›  Cook:40min  ›  Extra time:20hr proofing  ›  Ready in:20hr55min 

    1. In a large bowl, mix flour, water and yeast. Mix for a few minutes; add salt and knead for 2 to 3 minutes in the bowl. The dough will be very sticky.
    2. Cover the bowl and refrigerate overnight or for 18 hours.
    3. Allow the dough to warm to room temperature for about 15 minutes. Gently punch down the dough to deflate it; fold 3 or 4 times.
    4. Divide the dough in 3 equal balls. Roll out each ball on a floured surface and flatten slightly to achieve 3 loaves, each measuring about 30cm long and 10cm wide.
    5. Grease a baking tray with oil and dust with semolina. Cover the loaves with a cloth and let rise for 2 hours at room temperature.
    6. Preheat oven to 220 C / Gas 7.
    7. Bake ciabatta loaves in preheated oven for 35 minutes.
    8. Remove from oven and allow to cool completely on a wire rack before slicing and serving.

    Recently viewed

    Reviews & ratings
    Average global rating: