Rustic Italian Ciabatta Bread is a flattened, slipper-shaped delight boasting a golden-brown crust and a soft, airy crumb. This quintessential Italian bread, known for its minimal kneading and extended fermentation, promises a flavor and texture that elevate any meal.
The term “ciabatta” translates to “slipper” in Italian, a nod to its distinctive shape. Beyond its traditional use as sandwich bread, ciabatta shines in various culinary roles, from accompanying hearty soups like pumpkin soup with bacon to serving as a canvas for extra-virgin olive oil and balsamic vinegar. It also transforms into delectable homemade croutons with ease!
Ciabatta Bread Ingredients
Crafting this artisanal bread requires just five simple ingredients, albeit with a planning caveat due to the prolonged fermentation process:
- Flour: Opt for all-purpose flour for optimal results.
- Salt: You’ll need 2 teaspoons of table salt.
- Yeast: Active dry yeast works perfectly, though rapid-rise (instant) yeast is a viable alternative.
- Water: Aim for a water temperature of around 113°F (45°C).
- Cornmeal: Sprinkle yellow cornmeal onto baking sheets to prevent sticking and add textural contrast.
Preparing Ciabatta Bread Dough
Begin by combining flour, salt, yeast, and warm water in a large bowl. Stir the ingredients until fully incorporated; the dough will be wet. Cover the bowl with plastic wrap and allow the dough to rest in a warm, dry place for 16-24 hours.
Once the dough has matured, liberally flour a work surface and transfer the dough onto it. Divide the dough into two equal portions.
Making Ciabatta Bread
Line two baking sheets with parchment paper and sprinkle them with cornmeal. Shape each dough portion into a rectangle (approximately 8×4 inches) on the prepared baking sheets.
After shaping, lightly flour the loaves and cover them loosely with plastic wrap. Allow the dough to rise for about an hour; note that the loaves will expand rather than double in size.
Preheat the oven to 425°F (220°C). Bake the loaves for 22-25 minutes until they develop a golden crust and emit a hollow sound when tapped. Let the bread cool completely before slicing and serving.
Storing Ciabatta Bread
To preserve freshness, cool the loaves completely before storing them in a bread box or wrapping them in aluminum foil. Ciabatta bread maintains its quality for 2-3 days at room temperature (avoid refrigeration). For longer-term storage, freeze the loaves in slices or whole, properly wrapped in freezer wrap or aluminum foil, for up to 3 months. Don’t forget to label and date the container for easy retrieval.
Ingredients
- 4 cups (500 grams) all-purpose flour, plus extra for shaping
- 2 teaspoons (10 grams) salt
- ¼ teaspoon active dry yeast
- 2 cups (475 milliliters) warm water, approximately 113°F (45°C)
- 2 tablespoons cornmeal
Instructions
- In a large bowl, combine flour, salt, yeast, and water until fully incorporated (the dough will be wet).
- Cover the bowl with plastic wrap and let the dough rest in a warm, dry area for 16-24 hours.
- After fermentation, fold the dough inside the bowl using a spatula.
- Generously flour a work surface and transfer the dough onto it, dividing it into two equal portions.
- Line two baking sheets with parchment paper and sprinkle them with cornmeal. Shape each dough portion into a rectangle (about 8×4 inches) on the prepared baking sheets.
- Sprinkle the loaves with flour and loosely cover them with plastic wrap. Let rise for about 1 hour.
- Preheat the oven to 425°F (220°C).
- Bake the loaves for 22-25 minutes until golden and hollow-sounding when tapped. Cool completely before slicing and serving.
