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The World’s Simplest Ciabatta
Chinese dish ready in 25 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 24m
- Cook
- 1m
- Total
- 25m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for The World’s Simplest Ciabatta
| Ingredient | Amount |
|---|---|
| bread flour | 262 as needed |
| water | 223 as needed |
| dry yeast | 4 as needed |
| sugar | 3 as needed |
| salt | 5 as needed |
| olive oil | 15 as needed |
- bread flour262 as needed
- water223 as needed
- dry yeast4 as needed
- sugar3 as needed
- salt5 as needed
- olive oil15 as needed
Cooking StepsHow to cook The World’s Simplest Ciabatta step by step
-
Step 1Activate the yeast: combine 40g warm water with sugar and yeast, let sit for 10 minutes.
-
Step 2In a mixing bowl, add the remaining room-temperature water and all ingredients except olive oil. Mix with a dough scraper.
-
Step 3Mix until no dry flour is visible, then pour in the olive oil.
-
Step 4Continue folding until the oil is fully absorbed.
-
Step 5Cover and let rest for 15 minutes.
-
Step 6After 15 minutes, perform the first stretch and fold.
-
Step 7Rest for another 15 minutes.
-
Step 8Perform a final stretch and fold.
-
Step 9Shape into a ball and place in a warm spot to proof for about 40 minutes.
-
Step 10The dough should have visibly expanded. Transfer to a floured work surface.
-
Step 11Shape the dough into a rectangle.
-
Step 12Fold it up from the bottom like folding a blanket.
-
Step 13Fold down from the top to overlap.
-
Step 14Divide into 2 large pieces (or 4 smaller ones if you prefer).
-
Step 15Place on a floured baking sheet, cover, and proof for 30 minutes. Meanwhile, preheat the oven to 230°C (450°F).
-
Step 16The dough is ready after the final proof.
-
Step 17Spray water on the baking sheet and bake at 230°C (450°F) for about 20 minutes.
-
Step 18Bake until the surface is golden brown.
-
Step 19The result: crispy crust with a soft, airy interior.
The World’s Simplest Ciabatta
Chinese dish ready in 25 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 262 as needed bread flour
- 223 as needed water
- 4 as needed dry yeast
- 3 as needed sugar
- 5 as needed salt
- 15 as needed olive oil
Instructions
-
Activate the yeast: combine 40g warm water with sugar and yeast, let sit for 10 minutes.
-
In a mixing bowl, add the remaining room-temperature water and all ingredients except olive oil. Mix with a dough scraper.
-
Mix until no dry flour is visible, then pour in the olive oil.
-
Continue folding until the oil is fully absorbed.
-
Cover and let rest for 15 minutes.
-
After 15 minutes, perform the first stretch and fold.
-
Rest for another 15 minutes.
-
Perform a final stretch and fold.
-
Shape into a ball and place in a warm spot to proof for about 40 minutes.
-
The dough should have visibly expanded. Transfer to a floured work surface.
-
Shape the dough into a rectangle.
-
Fold it up from the bottom like folding a blanket.
-
Fold down from the top to overlap.
-
Divide into 2 large pieces (or 4 smaller ones if you prefer).
-
Place on a floured baking sheet, cover, and proof for 30 minutes. Meanwhile, preheat the oven to 230°C (450°F).
-
The dough is ready after the final proof.
-
Spray water on the baking sheet and bake at 230°C (450°F) for about 20 minutes.
-
Bake until the surface is golden brown.
-
The result: crispy crust with a soft, airy interior.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
