Homemade Ciabatta

👨‍🍳 Method

For the Dough base

1. 1
   In a large bowl, mix the flour, salt and yeast, add the water and the olive oil and stir with a wooden spoon about 1 minute, until there's no dry flour. The dough will be sticky and shaggy.

   BowlWooden spoon
2. 2
   Cover with plastic wrap and Let rise 12 hours at room temperature, until the dough doubles in volume and its surface is full of bubbles.

   ⚙ ProofingPlastic wraporKitchen towel

   💡A little yeast and a long time do the work of kneading: in the wet dough the gluten develops on its own, and the bread gets a deep flavor and large bubbles.
3. 3
   Flour a work surface, turn the dough out onto it with a spatula and fold it twice, like a letter.

   Silicone spatula

   💡The dough is wet and sticky: flour the surface and your hands, not the dough itself, and fold with quick movements so you don't knock out the bubbles.
4. 4
   Shape the dough into two rectangles and place on a baking sheet lined with floured parchment paper.

   Baking panParchment paper
5. 5
   Let rise another 60 minutes.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
6. 6
   Preheat the oven to 230°C (445°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Bake 25 minutes, until the bread is golden and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.