How to make
To make the ciabatta you will need more time because it requires a long time to rise.
The ciabatta dough is highly hydrated and it will be best to work with a mixer with the dough attachments.
Sift the two types of flour into a bowl and add the salt and a pinch of sugar.
Warm the water to body temperature and dissolve the yeast in it.
Add the water and olive oil to the flour and mix.
Turn on the mixer and mix on high speed for 7-8 minutes until a ball of dough forms and begins to separate from the bowl.
Grease a rectangular baking pan with olive oil and transfer the dough into it.
Cover the baking pan with cling film and let the dough rise for about 1 hour, until doubled in size.
Without removing the dough from the bowl with floured fingers, pull all the ends and fold the dough several times.
Cover with foil again.
Repeat these folds 2 more times in 30 minutes.
Prepare a sheet of baking paper and sprinkle generously with flour.
Then literally pour the risen dough onto the paper.
Using a dough spatula, divide it into two parts. Form two oblong loaves, using the spatula and sprinkle them with flour. Leave them to rise again, no more than 30 minutes, during which time preheat the oven to 450°F (230°C) along with the baking tray.
Place a bowl of water on the bottom of the oven.
Once the temperature is reached, transfer the bread loaves along with the paper into the hot baking pan. Bake for about 30 minutes.
Cool the baked ciabatta on a wire rack and brush off the excess flour.
Serve the ciabatta bread slightly warm or completely cooled.
Enjoy!
