Ciabatta-Style Bread

Rustic Italian-style bread with open crumb and crispy crust, using a poolish pre-ferment.

Ingredients

Poolish (prepare 16-24 hours ahead)

• 150g all-purpose flour
• 150g water at room temperature
• Small pinch instant yeast

Dough

• 280g water (37°C)
• 2g instant yeast
• All of the poolish from above
• 350g all-purpose flour
• 50g wholemeal flour
• 10g salt

Method

1. Make poolish: Mix flour, water, and yeast in a container. Cover and let ripen on counter for 4-24 hours, preferably at least 16 hours.
2. Make dough: In stand mixer bowl, combine warm water, yeast, and all the poolish. Add all-purpose flour, wholemeal flour, and salt.
3. Mix on low speed until combined, then knead on medium speed for 8-10 minutes until dough is smooth and elastic.
4. Transfer to an oiled bowl, cover, and ferment at room temperature for 1-2 hours until doubled.
5. Perform one stretch and fold, then let rest for 30 minutes.
6. Turn dough out onto well-floured surface. Shape gently into a rectangle.
7. Place on parchment paper, cover, and proof for 45-60 minutes.
8. Choose one of the following baking methods:
   • Method 1: Bake at 274°C for 14-18 minutes, spraying loaf with water for steam.
   • Method 2: Preheat Dutch oven at 260°C for 30-40 minutes. Bake covered at 260°C for 12 minutes, then uncovered at 252°C for 8-12 minutes.
   • Method 3: Preheat Dutch oven at 252-260°C for 30-40 minutes. Bake covered at 252°C for 18 minutes, then uncovered for 25-30 minutes.
9. Cool on wire rack before slicing.

Nutrition (whole recipe, approximate)

Notes

The poolish creates complex flavours and an open, airy crumb structure.

Ciabatta dough is very wet and sticky - this is intentional for the characteristic texture.

Source: Brian Lagerstrom

Tags: #bread #italian