Ciabatta Bread
If Richard Bertinet is teaching you how to make Ciabatta, then you know it's time to listen. Perfect the ultimate light and fluffy ciabatta bread this holiday.
- Recommended Oven
- Dome
- Prep Time
- 24-28 hours
- Cook Time
- 20-30 minutes
Ingredients
- Makes
- 4 large loaves
Equipment Needed
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Instructions
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Step 1
For the ferment / sponge, add the yeast to the water and whisk together, add in the flour and quickly knead by hand. Place in a bowl and loosely cover, allow to ferment at room temperature for 18 – 24 hours.
Step 2
Place the water into the bottom of the dough mixer, add in the ferment and the flour and then the yeast. Place a paddle attachment onto the mixer and set on a low speed until the water has absorbed into the flour and then add in the olive oil, mix for 5 minutes.
Step 3
Increase the speed of the mixer to medium high and add in the salt. Continue to work the dough until it is supple and elastic and comes away from the edges easily. Place onto a work surface and work with a dough scraper.
Step 4
Generously oil a container with olive oil, oil the top of the dough too, cover with a lid or plastic wrap and allow to prove for 45 minutes until it has risen and feels bubbly and light.
Step 5
Gently release the dough from the container with a dough scrapper, pick up the sides and fold the dough under itself - keeping the top as the top and working your way round so you have lifted and moved around the dough 4 times. Repeat the stretch and folds twice, with a 45 minute rest between each.
Step 6
Flour your work surface generously with white flour and, with the help of the rounded end of your scraper, turn the dough out in one piece. Flour the top. Press the dough lightly and gently all over, dimpling it slightly with your fingers into a rectangular shape.
Step 7
Preheat your Gozney oven to 630°F / 330°C (stone floor temperature), embers, door on if using wood. Using your scraper, divide the dough into 4 equal strips, or create different size loaves. Generously flour a board and place the dough onto it, cover with a tea towel for 10 minutes.
Step 8
Generously flour a peel or baguette peel. Pick up one ciabatta at a time, turn it over and stretch it lengthways just a little as you lay it on the peel or tray - this stretch is what gives the bread its characteristic ‘slipper’ shape. You will need to bake in batches. Use the peels to slide your loaves onto the hot oven base, close the door and add 1.7floz / 50ml water to create steam in the oven, do not open the oven for at least 5 minutes. After 10 minutes turn them, leave for another 5 minutes and turn again. Depending on the size of your loaf the ciabatta may need another 5 – 15 minutes to cook through. Remove from the oven and allow to cool before slicing.
