How to make
To make this Ciabatta I used white flour with a high gluten content and found that the result was much better than what I had achieved with regular flour.
For perfect results and a real Ciabatta, follow the preparation technology precisely and correctly and you will have an authentic and delicious Italian bread.
It is characterized by the bubbles in the dough, which are visible in the baked Ciabatta. Its texture is slightly tough, somewhat springy rather than crumbly and the crust is thick and pleasantly crunchy.
The shape of the bread is usually quite irregular, most often similar to a rectangle, and the surface is slightly ridged, not perfectly smooth.
All this is a result of the highly hydrated dough and the well-developed gluten in it.
Here's how to prepare Ciabatta:
Dissolve the yeast in 2/5 cup (100 ml) of the water. Add about 80 g of the flour and mix into a thick paste. Cover it with a towel and leave it for 10 minutes to activate.
Add the rest of the water and the sifted flour to the activated mixture. Do not add the salt yet.
From now on, work with a mixer with dough attachments, as it will be difficult by hand due to the strong stickiness of the dough. Subsequently, after the long processing and kneading, it will acquire elasticity.
It is also possible to knead on a floured surface using only dough spatulas.
Whichever option you choose, work the dough for 3-4 minutes, then let it rise until it doubles in size, and knead again adding the salt for another 3 minutes. Let it rise again for 30-40 minutes.
Transfer it onto a heavily floured surface and fold the dough over a few times, for example by gently rolling it out without pressing and pushing the air out and then folding in one direction or like an envelope - whatever you choose. Fold like this three times in a row with 10 minute breaks between each.
Put it in a tray covered with baking paper and when it has doubled in size, put the bread in an oven heated to 390°F (200°C). Bake until golden brown, about 40 minutes at a medium level in the oven.
Usually, it is recommended to place a baking pan of water to generate steam to guarantee the characteristic crust of this bread. I can assure you, however, that even without adding water, you will have a crust and a wonderful one, it is formed by the achieved quality of the dough itself.
Even when you open the oven door, you will eventually see some steam coming out without adding water, this is from the high moisture in the dough itself.
Leave the finished bread to cool on a wire rack and cut it into slices. Its aroma and taste are wonderful and its appearance will make even the Italians envy you.
Enjoy your meal!
