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crusty italian ciabatta bread

Artisan Ciabatta Bread

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This authentic Italian ciabatta bread features a crackling crust and airy, chewy interior. The high-hydration dough creates those signature holes that make this rustic loaf perfect for sandwiches, soups, or simply enjoying with olive oil.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 2 loaves
Course: Side Dish
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 teaspoons Nonfat dry milk powder
  • 2 tablespoons Cornmeal for dusting
  • 1 teaspoon Salt
  • 5 teaspoons Dry yeast divided (2½ for sponge, 2½ for dough)
  • 5 cups Bread flour divided (1 cup for sponge, 4 cups for dough)
  • 2 teaspoons Sugar
  • 1 cup Warm water divided (¾ cup very warm water 120-130°F for sponge, ¼ cup warm water 105-115°F for dough)
  • 2 tablespoons Additional bread flour for sprinkling

Equipment

  • Food processor
  • Baking sheets
  • Parchment paper

Method
 

  1. In a food processor, combine 1 cup of bread flour, 2 teaspoons of sugar, 2½ teaspoons of dry yeast, and ¾ cup of very warm water (120-130°F). Process for about 1 minute until well blended.
  2. Transfer this sponge mixture to a bowl, cover, and let it develop in the refrigerator for 2 to 24 hours (overnight is recommended for best flavor development).
  3. When the sponge is ready, return to the food processor and add the remaining 4 cups of bread flour, ¼ cup of warm water (105-115°F), 2 teaspoons of nonfat dry milk powder, the remaining 2½ teaspoons of dry yeast, and 1 teaspoon of salt.
  4. Process until the dough forms a ball, then continue processing for another minute to develop the gluten.
  5. Turn the sticky dough out onto a floured surface. Divide the dough in half.
  6. Roll each portion into a 12x16-inch rectangle, then shape each rectangle into a classic slipper shape (ciabatta).
  7. Line baking sheets with parchment paper and sprinkle with cornmeal. Place the shaped loaves on the prepared sheets.
  8. Dust the loaves with the additional 2 tablespoons of flour, cover, and let rise for about 30 minutes until doubled in size.
  9. Meanwhile, preheat your oven to 425°F.
  10. Bake the loaves for 25 minutes, or until they sound hollow when tapped on the bottom and the crust is golden and crisp.
  11. Transfer the baked ciabatta to a wire rack and allow to cool completely before slicing.

Nutrition

Calories: 180kcal

Notes

For the best texture, avoid cutting into the bread while it's still hot. The cooling period allows the interior to set properly. Store your ciabatta in a paper bag at room temperature for up to 2 days, or freeze for longer storage. To refresh day-old bread, sprinkle with water and warm in a 350°F oven for 5-10 minutes.
For flavor variations, try adding roasted garlic, herbs like rosemary, or olives to the dough after the first rise. The high hydration dough is meant to be sticky, so resist the urge to add too much additional flour during shaping.

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