Ciabatta
Submitted by dlhaasamindspring.co
Homemade ciabatta bread using sourdough starter and active dry yeast for a tangy, open-crumbed loaf with a crisp, chewy crust. Makes three torpedo loaves.
This ciabatta uses both sourdough starter and active dry yeast, giving you the tangy depth of a long fermentation with the reliable rise of commercial yeast. The result is a loaf with big, irregular holes, a chewy crust, and that slightly sour flavor that makes great ciabatta.
The dough should be wetter than most bread doughs, closer to drop-cookie batter when you first mix it. Don’t panic at the stickiness. A full 10 to 15 minutes of kneading transforms it into something smooth and satiny that still feels slack and stretchy. You want it to hold its shape but just barely.
Spraying the loaves with water during the first 10 minutes of baking is what creates that signature crispy crust. The steam keeps the surface moist long enough for the loaves to expand fully before the crust sets. Three sprays during that initial hot phase makes a real difference.
The oven drops from high heat to moderate for the last 25 minutes, which lets the interior finish cooking without burning the crust.
Pro Tips
- Let the yeast bloom in the starter and water for a full 10 minutes before adding other ingredients
- Keep the dough on the slack side during kneading; too much flour kills the open crumb structure
- Slash the tops of the loaves just before baking for better oven spring
- The bread is done when it sounds hollow when tapped on the bottom
Variations
- Add rosemary and sea salt flakes on top before baking for a focaccia-style finish
- Mix in chopped olives or sun-dried tomatoes during the final kneading
- Skip the sourdough starter and double the yeast for a faster, milder version
Ingredients
Directions
Dissolve the yeast in the starter and water.
Let sit for 10 minutes to give the yeast a chance to get going.
Add the milk, olive oil and salt.
Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter.
Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny.
The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven.
Place dough in an oiled bowl and cover with plastic wrap or a damp towel.
Place bowl in a warm spot and let it rise for 1½ to 2 hours, or until doubled in size.
Punch down dough to expel air bubbles and turn it onto a lightly floured counter.
Knead dough gently and divide it into three pieces.
Form the loaves into torpedo shapes and place on parchment -lined baking sheets.
Slash tops of loaves and cover them with a damp towel.
Let loaves rise until they look swollen, about 30 minutes.
While loaves are rising, preheat oven to 425℉ (220℃).
Brush or spray loaves with water.
Bake for 10 minutes, brushing or spraying the loaves with water two more times.
Turn the oven to 375℉ (190℃) and bake for 25 more minutes.
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