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Ciabatta loaf
Baking

Ciabatta loaf

Light, rustic ciabatta loaf with a crisp crust and large, open holes. A bread with few ingredients and plenty of time, giving deep flavour and a moist crumb.

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195 min total
2 servings
Medium

Ingredients

servings
Units

  • Dough

    • 1⅔ cup Lukewarm water
    • about 0.5 oz Yeast
    • 1 tbsp Olive oil
    • 1½ tsp Salt
    • 1.2 lb Plain flour

Instructions

  1. 1

    Dissolve the yeast

    1. Dissolve the yeast in the lukewarm water.
    5 min
  2. 2

    Mix the dough

    1. Add the olive oil, salt and flour.
    2. Mix the dough — it should be soft and slightly sticky.
    10 min
  3. 3

    First rise

    1. Leave the dough to rise covered for about 2 hours, until bubbly and airy.
    120 min
  4. 4

    Shape the loaves

    1. Turn the dough out onto a lightly floured surface.
    2. Gently divide the dough into 2 long pieces without pressing out the air.
    3. Transfer them to baking parchment.
    10 min
  5. 5

    Second rise

    1. Let the loaves rest for 30 minutes while the oven preheats.
    30 min
  6. 6

    Baking

    1. Preheat the oven to 225°C (conventional).
    2. Bake for 20–25 minutes, until golden and crisp.
    3. Cool on a wire rack.
    25 min
    225°C

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Details

Nutrition

Calories

280kcal

Protein

8g

Fat

3g

Carbs

52g

Serving Size

150g

Dietary

Allergens

Gluten

Serving

Suggestions

  • • Serve warm with olive oil and flaky salt, or as a side with soup and salad.

Drink Pairings

  • • non-alcoholic: Coffee

Side Pairings

  • • Soup

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C
  • • Method: Store in a bag at room temperature

Tips

Preparation

  • • A bowl of water in the bottom of the oven gives an extra crisp crust.

Cooking

  • • Avoid pressing the dough flat — the air creates the characteristic holes.

Serving

  • • Warm the bread briefly in the oven before serving for an extra crisp crust.

Variations

Flavor

  • Mild and rustic

Health

  • Home-baked

Method

  • Oven-baked

Toppings

  • Olive oil

Author

C

Camilla

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Author

C

Camilla