Easy Ciabatta Bread
Ingredients
500 g plain or bread flour
7 g dry yeast (1 sachet)
10 g salt (2 tsp)
420 ml lukewarm water
500 g plain or bread flour
7 g dry yeast (1 sachet)
10 g salt (2 tsp)
420 ml lukewarm water
Method
Mix the flour and yeast in a large bowl. Add the water and stir with a spoon or spatula until you have a wet, sticky dough.
Sprinkle in the salt and gently fold until just combined. Cover the bowl.
Let the dough rise at room temperature for 2–3 hours, until bubbly and roughly doubled in size.
Wet your hands and gently fold the dough over itself 3–4 times in the bowl. Cover and rest for 30 minutes.
Tip the dough directly onto a baking tray lined with parchment and lightly floured. Using floured hands or a spatula, gently stretch into a rough rectangle, keeping the air bubbles intact.
Cover lightly and rest for about 40 minutes until puffy.
Preheat the oven to 220°C (fan 200°C). Bake on the tray for about 40 minutes until the crust is deep golden and crisp. Keep the dough wet and avoid kneading for an airy crumb; dust with flour for a rustic look. For extra crust, place a small tray of hot water in the oven for steam during the first 10–15 minutes.
Mix the flour and yeast in a large bowl. Add the water and stir with a spoon or spatula until you have a wet, sticky dough.
Sprinkle in the salt and gently fold until just combined. Cover the bowl.
Let the dough rise at room temperature for 2–3 hours, until bubbly and roughly doubled in size.
Wet your hands and gently fold the dough over itself 3–4 times in the bowl. Cover and rest for 30 minutes.
Tip the dough directly onto a baking tray lined with parchment and lightly floured. Using floured hands or a spatula, gently stretch into a rough rectangle, keeping the air bubbles intact.
Cover lightly and rest for about 40 minutes until puffy.
Preheat the oven to 220°C (fan 200°C). Bake on the tray for about 40 minutes until the crust is deep golden and crisp. Keep the dough wet and avoid kneading for an airy crumb; dust with flour for a rustic look. For extra crust, place a small tray of hot water in the oven for steam during the first 10–15 minutes.