Quick & Easy Ciabatta Bread

An important note on the flour measurements:

In baking, it’s always best to weigh your flour in grams. If you must, measure it by gently spooning it into a cup, then sweeping off any excess.

Not all flour is equal, so I hesitate to add the gram equivalent to the recipe details. There are many variables ranging from the way the flour is transferred to the measuring cup to the type of flour. Another huge difference can be found between the many brands out there.

If you bake on a regular basis, weighing your ingredients as you go is a huge time-saver. It’s also a great way to guarantee excellent results each and every time.

For your go-to recipes, whether in a cookbook or on a print-out, it’s a great idea to pencil in your personal notations of the exact weight in grams along with the specific flour as you go. That way you’ll know that your homemade baked goods are consistently good.

• Combine the flour, yeast and sugar in a large bowl.
• Use a whisk to be sure the ingredients are well disbursed.

• Add the warm water, oil and salt.
• Stir the mixture with a wooden spoon or danish dough whisk.

• When necessary, use your lightly oiled hands to knead the dough just until it comes together.
• At this point, the dough will be very sticky.
• Don’t be concerned if the dough isn’t smooth – that’s normal.
• Cover and let it rest for 30 minutes.

• After the initial rest, do a round of stretch and folds.
• Cover & let it rest 30 minutes.
• Repeat, let it rest 30 minutes then repeat one last time.
• You’ll be doing a total of 3 rounds of stretch & folds before the final rise.

Why is it important to stretch & fold the dough?

Stretch & fold is a gentle, intermittent kneading technique used during bread fermentation to strengthen the dough, develop gluten and create a better rise (oven spring) without aggressive kneading. It involves lifting the dough, stretching it and folding it over itself, usually repeated on all four sides of the dough during the first few hours of bulk fermentation.

Often used when making sourdough breads, the technique is sometimes used in yeast dough to strengthen the gluten and gently incorporate air into the dough without traditional kneading. Emilie Raffa at The Clever Carrot does an excellent job of explaining the process in detail.

• After the third round of stretch and folds, cover and let the dough rise until a little more than doubled in volume.
• It should take about one-and-half hours.
• It all depends on how warm your environment is.

• When your dough is almost ready, preheat your oven to 425℉.
• Position one rack at the very bottom of the oven and the other in the middle of the oven.
• Place a rimmed metal tray or pan on the bottom rack and allow it to preheat for at least 30 minutes.
• Line a large baking sheet with parchment paper.

• Carefully remove the dough from the bowl onto a lightly floured surface.
• Do your best not to deflate the dough as you shape it into a 12-inch square.
• Do not use a rolling pin.
• Gently pull on the edges until you achieve the desired shape.

• Divide the square right down the center to create two loaves.
• While trying to maintain the shape of the loaves, carefully move them onto your prepared pan.
• It can be helpful to use several flat-edged spatulas for the transfer of each loaf.

• Sprinkle the surface of the loaves with a touch of flour.
• Place the baking sheet in the oven on the middle rack.
• Add 2 cups of water to the tray on the bottom rack.
• Immediately close the oven door to trap in the resulting steam.
• Bake for 30 minutes until golden brown.

• If you like your crust extra crispy, remove the water tray after the first 20 minutes.
• Allow to cool a bit before slicing.

I adapted this recipe from Laura in the Kitchen, where she uses this awesome process to make homemade ciabatta rolls. The rolls turn out to be really delicious, with a crispy crust and soft chewy interior. To make them, divide the dough into six small rectangles and bake following the same directions.

How to enjoy your Quick & Easy Ciabatta Bread…

• Slice and serve warm with your favorite dipping oil.
• Grill slices in a pan lightly coated with butter or olive oil.
• Enjoy with a variety of spreads and dips like our Grilled Brie with Plums & Shallots.
• Thinly slice on the deep diagonal to form larger slices for sandwiches.
• Serve as bruschetta by topping toasted slices with fresh tomatoes, basil & garlic

• Slice the entire loaf in half right through the middle to form a giant crowd-pleasing sandwich. Perfect for our Chicken & Brie Ciabatta Loaf.