Ciabatta Loaves
How to make 2 traditional Ciabatta loaves using the poolish method, easy step by step instructions from start to finish
Ingredients
Method
- 550g / 19½oz Strong white bread flour
- 440g / 15½oz Cold water
- 1½tsp Kosher Salt or 1tsp Table Salt
- 1g / ¼tsp Dried Yeast or 7g / ¼oz of fresh yeast
- ½tsp of Vegetable or Olive oil (used for greasing the bowl)
- To start the recipe; make the poolish the day before.
- Out of the main ingredients list start by adding 200grams that’s 7oz of the water followed by the same in strong white flour to a small bowl, then add the ¼tsp of instant or active dried yeast, thoroughly mix and cover the bowl with plastic wrap, I use a shower cap for mine.
- Place the bowl on the top shelf of your fridge for at least 12 hours, longer is better up to 3 days.
- Next day, add rest of the flour and water and salt, plus the poolish to your stand mixer bowl (see the video for the best way to do this).
- Use the paddle attachment on the mixer, Mix on slow for 1 minutes move up to the next speed for a further 1 minutes then move to the next speed for approx 4 minutes or until the dough releases from the side of the bowl.
- Grease a clean bowl with a ½tsp of olive or vegetable oil; carefully transfer the sticky wet dough from the mixer bowl to the oiled bowl.
- Cover the bowl with plastic wrap.
- The next stage in making Ciabatta bread is to let the dough rest and rise for 2¼ hours, but the dough needs a quick turn 3 times, that’s every 45 minutes.
- Follow the instructions in the video on how to turn the dough by hand.
- While waiting for the last 45 minutes rest period prepare a bakers chouche as shown in the video.
- After the last 45 minute rest period, turn out the dough onto a floured surface and give the dough a good dusting with flour as shown in the video.
- Using a bakers scraper cut the dough into 2 loaves.
- Transfer the dough to the Couche using 2 scrapers as shown in the video, set your timer for 20 minutes.
- When there’s only 10 minutes left set your oven to 230°C / 450°F or gas mark 8.
- Place 2 baking tray upside down in the oven as shown in the video.
- To make the finished bread crispy you’ll also need a tray of hot water in the bottom of the oven, and a spray bottle with water in at the ready.
- After the 20 minute rise transfer the dough to a parchment paper lined peel (see video for details) and carefully slide the dough onto the upturned trays in the oven, one at a time, give the inside of the oven a quick spray with the water bottle.
- Set your timer for 18m to 25 minutes depending on how well done you prefer your Ciabatta.
- Remove from the oven and onto a wire rack and allow to cool for 30 minutes.
- Enjoy
Equipment & products used in my kitchen
