How to Make Ciabatta
For the Poolish
- Take a large mixing bowl.
- Mix both types of flours in it.
- Now add yeast into the water and stir until it is dissolved.
- Pour the yeast filled water into the mixing bowl.
- Stir for at least 5 minutes until it turns into a soft batter.
- Cover up the batter with food wrap and set it aside on room temperature for at least 3 hours.
For the Dough
- After 3 hours, pour the poolish into an even larger mixing bowl.
- Mix yeast and sugar into the water and dissolve it well.
- Add both the types of flours, water and salt into the mixing bowl with the poolish.
- Knead the mixture until it turns into a soft batter.
- Cover the bowl with food wrap and set it aside for an hour.
- After an hour, sprinkle some Durum flour on a flat surface.
- Pour the dough on top of the flour.
- Use the dry flour to keep the dough from sticking to the surface.
- Fold it from all four sides.
- Now divide it into 10 loaves.
- Sprinkle more dry flour over the loaves to make sure they do not stick to the platform.
- Cover up the pieces with food wrap and set aside for an hour and half.
To Bake the Ciabatta
- After an hour, take a wooden baking sheet and place a paper sheet over it.
- Place two or three loaves of bread on the baking sheet using a dough scraper. Stretch it out a bit to make sure it does not lose the water trapped inside it.
- Preheat the oven at 450 degrees and spray it with water 4 to 5 times before you begin baking.
- First bake the dough loaves at 165 to 180 degrees for 8 minutes. Then lower it to 350 to 390 degrees and bake for another 8 minutes.
- In the last 4 minutes of baking, hold the oven door open by sticking a wooden spoon in the door so that excess heat can escape easily.
- Once, it is done, serve hot with your favorite gravies and curries!
- Ciabatta literally means ‘slipper’. This bread is known as Ciabatta as its shape resembles a slipper.
- It is the extra hydration bread with more water in its pours than any other.
It looks very heavy but in reality it is quite light.