The World’s Simplest Ciabatta
Ingredients
- 262 bread flour
- 223 water
- 4 dry yeast
- 3 sugar
- 5 salt
- 15 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.
