Ciabatta Bread

Ciabatta bread is an 80% hydration bread, meaning it’s a very wet and sticky dough.
I will not recommend this bread to a first timer or beginner home baker.
It takes a little time an effort plus a special folding technic, but the result speaks for itself.

  • 385 g bread flour
  • 288 g water
  • 7 g salt
  • 38 g olive oil
  • 2 g dry yeast 

Folding technic
This dough must be handled very gentle without stress

  • Combine ingredients
  • wait 45 min fold
  • wait 30 min fold
  • wait 30 min fold
  • wait 40 min Remove from container
  • flour top and work table
  • shape into 4 loaves
  • transfer to canvas wait 30 min
  • pre-heat oven
  • transfer to peel bake 18 min at 220 C.