Ciabatta in the oven
Description
Italian national cuisine has always placed special emphasis on baking, which is probably why it always turns out so delicious and highly aromatic. The recipe for baking ciabatta in the oven that I'd like to share is quite simple, but it will require patience and a significant amount of time, as the dough needs a long fermentation period. However, if you're a true baking enthusiast, you know these efforts are not in vain—only this way can we make a truly delicious ciabatta, light and airy with a porous interior. Otherwise, there's nothing complicated about this ciabatta recipe, so baking this little loaf won't be difficult for you at all.
Instructions
- 1
Step 1
Sift flour into a deep bowl, add yeast and salt, mix. Pour in the water.
- 2
Step 2
Mix everything until smooth. The dough should be soft and sticky, but this is perfectly normal.
- 3
Step 3
Now cover the bowl with dough with plastic wrap and leave it at room temperature for 12-15 hours.
- 4
Step 4
When the dough has risen well, we sprinkle the work surface with flour and place the dough onto it.
- 5
Step 5
We flatten it by hand into a rectangle, then fold the edges over each other, then flatten it again, and fold once more. Now cover the future ciabatta with a towel and let it rest for about an hour.
- 6
Step 6
Preheat the oven to 220 degrees. To properly bake ciabatta, steam in the oven is necessary, so either place a small pot of water on the lower rack, or pour some water directly into the oven. Bake the ciabatta for 30–40 minutes until it develops a browned crust. Once ready, transfer the ciabatta to a wire rack and let it cool for a while, then slice it. Enjoy your meal!