The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Easy Ciabatta

breadnut's picture
breadnut

Easy Ciabatta

Hi everyone,

I tried experimenting with a quick Ciabatta the other day and it turned out quite good, so I thought I'd share it. I normally use a biga or a poolish for a ciabatta, but I tried it with the straight dough method this time.

200 g Bread Flour

100 g Semolina Flour

270 g Water

1 tsp Salt

1 tsp Instant Yeast

Mix flours & water. Cover 30 minutes. Add yeast and mix for 1-2 minutes, add salt and mix 2 more minutes. Cover for 20 minutes; turn on an oiled or floured surface and fold, then put back in bowl and cover for 20 minutes. Do this procedure 4 times, for a total of 80 minutes and 4 folds. After the 4th fold, return to bowl and cover for 2 hours. Then shape (as best as possible) and cover 1 hour; preheat Oven.  Uncover and mist with water (dimple the dough if it rises too much) and bake at 500F for 10 minutes and 420F for about 35-40 minutes. Let cool.