Ciabatta bread

Ciabatta bread
Makes: 2 loafs
Prep time:
Cook time:
Total time:
  • 3 gr dried yeast
  • 171 ml water
  • 286 gr white bread flour
  • 5 gr dried yeast
  • 300 ml water
  • 333gr white bread flour
  • 8 gr salt
  • 6 gr olive oil
  1. Mix for the starter the dried yeast, water and white bread flour.
  2. Cover with cling film and set aside to mature for 12 hours at room temperature.
  1. Make the dough the next day. Mix in to the starter, the dried yeast, water, white bread flour, salt and olive oil.
  2. Using a hand held mixer, knead the dough until smooth and elastic, about 5 min. Pour the olive oil in a clean bowl and scoop the dough in this bowl. Cover with cling film and allow to rise at room temperature in a draft free sport until doubled in size, about an hour.
  3. Dust the work surface with ample flour. Pour the risen and soft bread dough gently on the work surface without knocking too much air out. Divide the dough in two portions.
  4. Lay a baking tray with baking paper. Using wet hands, transfer the dough to the baking tray. Shape in the size of a ciabatta, about 30 by 10 cm
  5. Allow the ciabatta to proof in a lukewarm spot until they have distinctly grown in volume, about 30 min.
  6. Bake the ciabatta in a preheated oven at 200 ˚C for 25 min or until cooked and golden.
  7. Remove the ciabatta from the oven and allow to cool on a wire rack before serving.
Stuff to know
Make a savoury version by adding to the dough chopped sundried tomatoes or herbs like thyme, oregano, basil.
This bread dough is considerably wetter than regular bread dough. Therefore, use a hand held blender to knead the dough and not your hands.
Tap the bottom. The bread will sound hollow when it´s done.
Ciabatta means flip flop in Italian, referring to its typical shape.