Name: Ciabatta
Prep time: 30 min
Cook time: 25 min
Total time: 205 min
Yield: 16
Ingredients: 9 cups all-purpose flour (Source: 9 cups all-purpose flour); 1 tablespoon salt (Source: 1 tablespoon salt); 4 cups water (warm, room temperature) (Source: 4 cups water (warm, room temperature)); 3 teaspoons instant yeast (Source: 3 teaspoons instant yeast)

Get to know the ingredients

water (warm, room temperature)

In the method: In a medium size bowl combine the warm water (95°F-105°F) with the yeast.

instant yeast

In the method: In a medium size bowl combine the warm water (95°F-105°F) with the yeast.

Let’s make it

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Servings

Original recipe: Serves 16. Original quantities shown.

Estimating…

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9 cups all-purpose flour
Ingredient note
Source: 9 cups all-purpose flour
1 tablespoon salt
Ingredient note
Source: 1 tablespoon salt
4 cups water (warm, room temperature)
Ingredient note
Source: 4 cups water (warm, room temperature)
3 teaspoons instant yeast
Ingredient note
Source: 3 teaspoons instant yeast

How to make it

0 of 9 steps complete

In a medium size bowl combine the warm water (95°F-105°F) with the yeast. Stir it well. In another large bowl mix the flour with the salt together. Pour in the yeast mixture over the flour. Using a wooden spoon or spatula to stir everything together to form a shaggy dough.
Cover the bowl with plastic wrap and allow the dough to rest in a warm environment for 30 minutes. After 30 minutes, grab a quarter of the dough from underneath, then lift up and stretch it until the dough resists. Fold it over and onto itself, then press down to secure the dough in place. Repeat the process 3 times, working around the perimeter of the dough ball, until you’ve completed a full turn. This process develops the dough's gluten and increases elasticity.
Cover the bowl and let the dough rest for another 30 minutes. Repeat the process again of folding and resting for another 3 times. You'll notice as you keep stretching the dough, that the dough becomes more elastic and easier to stretch.
Preheat the oven to 450°F and place a pan with water in the bottom rack. Line 2 large baking sheets with parchment paper.
After a total of 2 hours and 4 rounds in total of stretching the dough, transfer the dough onto a very well floured surface. Be careful to not deflate all the bubbles in the dough. The dough is very sticky, so flour your hands really well, the top of the dough and the work surface. Stretch the dough to form a rectangle so that your dough is about 1½ inches in thickness. Using a well floured bench scraper, cut the dough into smaller rectangles or squares. You can get anywhere from 16 to 24 pieces, depending on size.
Using 2 well floured work scrapers carefully transfer each rectangle of dough onto the prepared baking sheets, leaving about 2 inches in between each piece of dough.
Allow the ciabatta rectangles to proof for another 30 minutes on the counter.
Transfer the baking sheet to the oven and bake for 10 minutes, then reduce the oven temperature to 400°F and bake for another 15-20 minutes or until the ciabatta is golden brown.
Repeat the same baking process with the other baking sheet.

Make room for Ciabatta

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Repeat the same baking process with the other baking sheet.

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Fold at the stated step

Keep the folding step in the mixing sequence.

A few questions you might have

What should I prepare first?

Set out the oven and baking sheet. Start with this step: In a medium size bowl combine the warm water (95°F-105°F) with the yeast.

Which preparation step should I plan for?

Include the rising stage and follow the dough checks in the method.

What check should I look for as it cooks?

Transfer the baking sheet to the oven and bake for 10 minutes, then reduce the oven temperature to 400°F and bake for another 15-20 minutes or until the ciabatta is golden brown.

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe notes

Check the date on your yeast. The main reason that bread doesn’t rise properly is due to yeast that has expired. So if in doubt just buy some fresh yeast. Don’t handle the dough . When forming the dough, be especially careful not to deflate any of the bubbles, which are what make the ciabatta soft and chewy. Use the pan of water . Do not forget to place a pan of water on the bottom rack when you preheat the oven. This is what makes the bread super crusty on the outside. Bake one sheet at a time . Do not bake both baking sheets of bread at the same time. You need enough space in the oven for the pan of water and for the hot air to circulate. Ciabatta bread will keep at room temperature for up to 5 days in a container or bag. It also keeps really well in the freezer for up to 3 months in a sealed freezer bag.

Ciabatta

1. Allow for rising

2. Check when to cover

3. Preheat as directed