A rustic Italian-style bread with a lightly crisp, flour-dusted crust and soft, airy interior. This version uses both water and milk for a tender crumb and requires just one long rise before shaping and baking.
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| Ciabatta Bread |
Yield: 1 large loaf
Prep Time: About 20 minutes
Rise Time: 2 hours
Bake Time: 35–40 minutes
Ingredients:
- 3¼ cups all-purpose flour
- 1½ teaspoons active dry yeast
- 1 teaspoon kosher salt
- ¾ teaspoon granulated sugar
- 1½ cups warm water
- ¼ cup plus 2 tablespoons milk, at room temperature or slightly warm
- 2 teaspoons olive oil
Instructions:
- In a large bowl, whisk together the flour, yeast, salt and sugar.
- Pour in the warm water and milk. Beat vigorously with a wooden spoon for about 5 minutes, until the dough is thoroughly combined.
- Lightly flour your hands and knead the dough for about 5 minutes.
- Lightly oil a large bowl and place the dough inside. Drizzle the olive oil over the top of the dough.
- Cover the bowl with plastic wrap and then with a kitchen towel. Place in a warm spot and allow the dough to rise for about 2 hours.
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly sprinkle it with flour.
- Turn the risen dough onto a floured work surface. Gently shape it into a long loaf approximately 12 inches long and 4 inches wide.
- If desired, lightly dust the top of the loaf with flour for the traditional rustic appearance.
- Transfer to the prepared baking sheet and bake for 35–40 minutes, until lightly golden brown and the loaf sounds hollow when tapped on the bottom.
- Transfer the bread to a wire rack and allow it to cool for 20–30 minutes before slicing.
Tip: Handle the risen dough gently during shaping so you preserve as much of the internal air as possible. That’s what helps give ciabatta its characteristic open texture.
Source: Not provided