Ciabatta Bread
How do you make homemade ciabatta bread with bubbles?
Mix flours, water, yeast and salt to make a highly hydrated dough. Perform folds and let it ferment in one- and two-hour intervals to develop structure. Cut rectangles on plenty of flour, let them rise for another 50 minutes and bake at 240°C for 25 minutes until you get a crisp crust and airy crumb.
This bread is a flagship of Italian baking tradition. Delicious and light; by following the recipe step by step, I guarantee little rolls that are crispy outside and soft inside. Let's get to work!
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Servings: Makes 12-16 small rolls, depending on the size desired
Ingredients
- 500 g type 0 flour
- 500 g type 2 flour
- 800 ml water
- 12 g fresh brewer's yeast or 4 g activated dry yeast
- 26 g salt
- Extra virgin olive oil
Instructions
In a large bowl or stand mixer, add the two flours (type 0 and type 2). Dissolve the fresh yeast in 750 ml of water and set the remaining 50 ml aside. If using dry yeast, add it already activated with 600 ml of water together with the flours.
Mix; if doing it by hand, use a spoon and mix from the outside toward the inside, folding the dough over itself. Continue this movement until the ingredients are completely mixed.
Add the salt and the remaining 50 ml of water. Mix well until everything is fully incorporated, smooth and even. It will be very sticky because of the high amount of water.
Cover and let it rise for one hour at room temperature; it should double its initial volume.
After the first hour, place the dough on a surface very well covered with whole wheat flour.
Fold it over itself, making a kind of rectangle. Take one side and fold it toward the center.
Then fold the other end toward the center as well.
Then turn it and pull it toward you so you get a smooth loaf.
Place it back in the bowl, cover and let it rise for another hour.
After the second hour, repeat the previous steps a couple of times: place it again on the surface full of whole wheat flour and fold the sides toward the center, turning the dough again. Place it back in the bowl, cover and this time let it rise for two hours. After the two hours, before removing the dough, pour in a little extra virgin olive oil.
Sprinkle plenty of whole wheat flour over the surface where you will slide out the very well-risen dough; it should look almost white. The side with the oil will face upward. Gently stretch it with your hands until you obtain a rectangle.
Cut it into smaller rectangles.
Take a baking tray, line it with parchment paper, and sprinkle with a little whole wheat flour. Pick up the small rectangles one by one, very gently.
Place them on the tray, turning them over onto themselves. This means the side with the oil on top will now face downward.
Arrange them with space between each one, because they will rise again and this way they will not stick together. I used two baking trays. Place them inside the turned-off oven for 50 minutes for the final rise.
Take them out and preheat the oven to 240°C (465°F). Once it reaches temperature, place the first tray on the lowest rack of the oven for 20-25 minutes, until the rolls look golden. Repeat with the second tray. Now all that is left is to enjoy our freshly baked homemade rolls.
Enjoy your meal!
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- 500 g type 0 flour
- 500 g type 2 flour
- 800 ml water
- 12 g fresh brewer's yeast or 4 g activated dry yeast
- 26 g salt
- Extra virgin olive oil