Homemade ciabatta
What do you need for cooking?
Ingredients
Dough
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Bread flour
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Dry yeast
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Water
Dough
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Water
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Dry yeast
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Olive oil
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Bread flour
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Salt
Kitchen utensils
- Towel
- shoulder blade
- Sieve
- Container with a lid
- Paper
- Spray
- Dough scraper
- Jar
Homemade Ciabatta – a recipe for a simple and delicious bread with a crispy crust and a soft interior, easy to make at home. Ciabatta is a famous Italian wheat bread with a crispy crust and a delicate crumb. The name of these breads translates as "carpet slippers," and they do resemble them in shape and size. Ciabatta dough is made with a leaven; the active yeast and repeated folding of the dough create a particularly airy crumb.
Step-by-step recipe
Step 1:
Place bread flour in a jar with a lid, add active dry yeast, add water, and stir. Seal the jar tightly and refrigerate overnight.
Step 2:
Pour water into a container and dissolve dry yeast in it.
Step 3:
Add the sourdough, olive oil, flour, salt and mix thoroughly.
Step 4:
Leave the dough covered for 30 minutes.
Step 5:
Stretch and fold the dough over itself several times, cover with a lid and leave for another 30 minutes.
Step 6:
Repeat the dough folding procedure, cover and leave for another 30 minutes.
Step 7:
Repeat the previous step one more time. Fold the dough one last time, cover, and let it rise at 26-28 degrees Celsius for an hour, or until it has doubled in size.
Step 8:
Dust a cotton towel and the surface of the dough well with flour, then turn it over onto the towel and sprinkle flour on top.
Step 9:
Cut the dough into four pieces with a plastic scraper, form four rectangles, separate them with folds of cloth, cover with a towel on top and let rest for 20 minutes.
Step 10:
Line a baking sheet with paper and place portions of dough on it.
Step 11:
Preheat oven to 230 degrees, place the baking sheet with bread closer to the bottom shelf, sprinkle with water and bake for 25 minutes. 
Cooking tips
Fold the dough with wet hands, otherwise it will stick.
Dust a scraper with flour before cutting the dough into pieces.
It is most convenient to turn the future bread rolls from a towel onto a scraper, and then onto a baking sheet.
