Homemade Ciabatta Bread
This crispy crusted ciabatta bread has a soft, warm center with little crannies that are perfect for dipping into butter, soups, dips, and more!
Yeast Starter Dough: (Needs to sit for 8-12 hours. Overnight works well too)
Phase One: Starter Dough:
Combine the ingredients in a medium bowl, stirring well. Cover with Saran Wrap and let it sit at room temperature for 8-12 hours, or overnight. This dough doesn't rise so you won't need excess room in the bowl.
Phase Two: Ciabatta Dough:
In a large bowl, combine the yeast and the water. Add the starter dough and mix gently. Add the flour and salt and mix until combined.
Use a hand mixer and mix the dough on low for 3 minutes, then let it sit for 10 minutes.
Repeat, mixing for another 3 minutes and letting it sit for 10.
Remove the dough with a silicone spatula and drop into a large oiled bowl. Cover with plastic wrap and let it sit for 45 minutes.
Use the same silicone spatula and drop the dough onto a floured surface. Sprinkle the top of the dough with flour. The dough will be extremely sticky.
Take one end of the dough and fold it up into the middle. Take the other end, and fold that one into the middle.
Sprinkle more flour on top of the dough and let it sit for 15 minutes.
Repeat the two prior steps again, folding and letting it sit for another 15.
Take the bread and create an 8x8 inch square.
Use a sharp knife and cut the square in half. Cover each of the loaves with a light dish towel and let it sit for about 30 minutes.
Preheat the oven to 475 degrees while it sits.
Gently lift the loaves onto a greased baking sheet, trying to touch them the least amount possible.
Bake for 17-25 minutes, (mine was ready after 17 exactly so I’d keep an eye on it a little before that time.)
Let it cool on a cooling rack and then slice it up and serve!
Calories: 69kcal, Carbohydrates: 13g, Protein: 2g, Sodium: 175mg, Potassium: 21mg, Calcium: 3mg, Iron: 0.2mg