Rustic Olive Oil Ciabatta Bread
Ingredients
- 4 cups bread flour lightly spooned and leveled (500 g)
- 1¾ cups lukewarm water 90-110°F/32-43°C (415 g)
- 1¾ tsp fine sea salt (10 g)
- 2¾ tsp active dry yeast (9 g)
- ¼ cup extra-virgin olive oil (50 g)
Instructions
- Proof the Yeast (10 minutes): In a small bowl, combine active dry yeast with ½ cup (100 g) lukewarm water (90-110°F/32-43°C) from the total 415 g. Stir gently and let sit for 5-10 minutes until foamy. If it doesn’t foam, use fresh yeast.
- Mix the Dough (10 minutes): In a large bowl, whisk 4 bread flour and salt. Add the foamy yeast mixture, the remaining 1 1/4 cup (315 g) lukewarm water, and olive oil. Mix with a dough whisk or hand for 2-3 minutes until a sticky, shaggy dough forms with no dry flour. Scrape down the bowl with a dough scraper.
- Autolyse (30 minutes): Cover the bowl with a damp kitchen towel or damp bowl cover and let rest at room temperature (68-75°F/20-24°C) for 30 minutes to hydrate the flour and develop gluten.
- Stretch and Fold (45 minutes): Wet your hands to prevent sticking. Grab one side of the dough, stretch it upward 6-8 inches, and fold it over the center. Rotate the bowl 90 degrees and repeat for a total of four folds. Cover and rest for 15 minutes. Repeat this stretch-and-fold process twice more (three sets total, 45 minutes). The dough will become smoother and more elastic.
- Bulk Fermentation (8-12 hours): Cover tightly with plastic wrap or a lid. Let rise at room temperature (68-75°F/20-24°C) for 8-12 hours until doubled in size, bubbly, and jiggly with large air bubbles on the surface. For a faster rise (4-6 hours), use a warm spot (75-80°F/24-27°C). Test readiness: poke gently with a wet finger; it should hold the indentation briefly before slowly springing back. Optionally, pinch off a small piece—if it floats in water, it’s ready.
- Shape the Loaves (10 minutes): Generously flour your work surface. Gently pour the dough out with a dough scraper, preserving air bubbles. Dust the top with flour and divide into two portions with a floured scraper. Gently shape each into a 10x6-inch rectangle, avoiding heavy pressing. Transfer to two parchment-lined baking sheets. Dimple top of loaf lightly to press out any large air bubbles (be gentle).
- Second Rise (30-45 minutes): Dust tops of loaves with flour and cover loosely with a kitchen towel. Let rise for 30-45 minutes until puffy (about 50% larger). Preheat oven to 450°F (230°C) with a pizza stone or baking sheet on a lower rack. and an oven-safe pan on the bottom rack for steam.
- Bake the Loaves (35-40 minutes): Add an oven-safe pan filled with 1 cup of water to the lower rack and slide the parchment with loaf onto the middle wire rack. Bake for 35-40 minutes, rotating the sheet halfway, until golden brown and 200°F (93°C) internally. Crack the oven door 2 inches for the last 5 minutes for a crisper crust.
- Cool and Serve (1 hour): Transfer loaves to a wire rack using the parchment. Cool completely for 1 hour before slicing into 1-inch pieces (12-16 slices per loaf).
Notes
- Yeast Check: If the yeast doesn’t foam at 90-110°F, it may be expired. Test a fresh batch.
- Sticky Dough: The 80% hydration dough is wet and sticky—normal for ciabatta. Use floured hands and a dough scraper.
- Steam: The steam in the first 10 minutes creates the glossy, crisp crust. Don’t skip it!
- Variations: During the stretch-and-fold stage, add 1 tbsp chopped rosemary, ½ cup chopped olives, or 2 minced garlic cloves for extra flavor.
- Storage: Store in a paper bag for up to 2 days. Freeze sliced loaves in an airtight bag for up to 1 month. Reheat at 350°F (175°C) for 5-10 minutes to revive the crust.
- Serving Size: Each loaf produces 12-16 slices of ciabatta bread.
Nutrition
Serving: 1slice
Servings: 2 loaves
