Easy Ciabatta Bread (80% Hydration)
frombakingsteel.combakingsteel.com/blogs/recipes/the-easy-way-to-make-kick-ass-ciabatta-bread
Airy, rustic ciabatta bread with 80% hydration, baked at 500°F on a Baking Steel for a crispy crust and open crumb. Works with fresh dough or leftover pizza dough.
Ingredients
Instructions
Combine flour, yeast, salt, and water until no dry bits remain. Cover and rest 30 minutes.
Do 3 sets of stretch-and-folds every 30 minutes.
Cover and ferment 12-18 hours at room temperature until bubbly and roughly doubled.
Heat oven to 500°F with a Baking Steel inside for at least 45 minutes.
Gently turn dough onto a floured surface. Handle lightly to preserve gas. Divide into 3 rectangles and give each a gentle stretch.
Transfer on parchment to the hot Baking Steel and bake 18-20 minutes until deep golden and crisp. Add some ice cubes when you launch to create steam. Cool on a rack.
Nutrition
- Serving Size
- 1 loaf
