Ingredients
Equipment
Method
What Hydration Percentage is Ciabatta Dough?
- Ciabatta dough is typically 75–80% hydration, meaning there are 75–80 grams of water for every 100 grams of flour. That extra water is what gives ciabatta its characteristic airy, open crumb with large irregular holes. It might feel too wet to handle, but that's exactly what makes it work. And this is the best way to handle it without the hassle. This ciabatta recipe has 76% hydration.
What is Traditional Bread Flour
- Traditional French bread flour is specially formulated for crafting authentic French breads using time-honored methods. Learn more.
- Plan to bake 3 or 4 ciabatta baguettes every 50 minutes (allowing 22 minutes for baking and about 25 minutes for the pizza stone to reheat to 250ºC). To prevent the remaining dough from over-proofing while waiting to be baked, the 8 other ciabatta should be kept at a cool temperature, around 5 to 10°C.
Basic Temperature: 75ºC
- This ciabatta recipe calls for a desired dough temperature (DDT) that is warmer than most bread recipes: 28–30°C versus the standard 24°C. This higher temperature is intentional, as the method incorporates three specific factors: a slow and short mixing process, a low amount of yeast, and a four-hour bulk fermentation interrupted by a degassing intervention every hour.For example, during winter, if the room temperature and flour are both at 18°C and the friction factor is insignificant (≈1 degree celsius).75-18-18-1= water temp set at: 38/39ºC.Summer: 75-24-24-1= water temp should be set at: 24/25ºC. You also want to lower even further the amount of yeast by 2.
Kneading
- First, pour the water into the mixing bowl and sprinkle in the fresh yeast. Add the flour and salt, then mix on low speed for 15 minutes. Pause the mixer occasionally to scrape down the sides of the bowl and the dough hook.The dough does not need to be mixed beyond this point. We are not aiming for a fully developed dough that passes the 'windowpane test'; instead, we want the dough to be slightly under-mixed. The gluten network will develop during the bulk fermentation.
Bulk Fermentation
- Cover the dough and let it ferment for 4 hours. During this time, the dough must be degassed 3 times (once every hour).
- This bulk fermentation can take place in the mixing bowl; to degas it, simply turn on the mixer briefly each hour, then re-cover the dough.
Preparing Fresh Herbs
- Remove the herbs from the sprigs and chop them thinly.
Dividing Dough
- After 4 hours of fermentation, flour the work surface and the dough. Use the plastic dough scraper to release it from the edges of the bowl.
- Turn the bowl over (now, the skin is down), and flour the surface of the dough. Avoid deflating it too much for now.
- With the help of the large triangle dough scraper, cut the dough into two equal potions. Flour dough between cuts as it will remain sticky.
Shaping
- Gently deflate it by giving it a few quick pats all over (skin side down). The goal is to release the larger bubbles that have formed here and there while keeping the smaller bubbles intact. Fold the edges of the dough toward the center to form a thick rectangle. Then fold again so the smooth side (the skin) is now facing up.
- Shape into a neat, fat oval pillow. Repeat.
Bench Resting
- Use the upside down boxes to cover the dough, and let them relax for 20 minutes.
Proofing Ciabatta in Plastic Boxes
- Using a sieve, gently dust the bottom of the container with flour. Alternatively, it can also be lightly oiled. Place the dough inside, skin side down against the bottom, and cover with the lid. For better handling afterward and because the dough is very soft due to its high hydration, the proofing step should be done at room temperature for 60 minutes, followed by 2 hours in the refrigerator.
- Unless you own a large oven, at home you would only be able to bake 3 to 4 baguettes at a time. Keep the remaining proofed bread in the refrigerator until ready to bake.
Baking
- Preheat your conventional oven to 480ºF/250ºC with the pizza stone positioned on the bottom third of the oven for 45 minutes before baking your first series of baguettes. The temperature of the pizza stone is the best indicator. It should be no less than 250ºC; the higher, the better.
- Lay the bakers couche onto the work surface and dust flour over. Flip the container over to release the proofed dough.
- Divide the dough slab into 6 or 8 baguettes. Lightly dust with flour between each cut.
- Lay 3 or 4 ciabatta baguettes on the hot pizza stone. At this point, they can be baked as is.
- Keep remaining bread refrigerated or in the freezer for an hour max wrapped in the bakers couche.
- Spray water inside the oven to create steam, then bake the ciabattas for 10 minutes at 480°F/250°C. Lower the oven temperature to 390°F (200°C) and continue baking for 8 minutes. Turn the oven off and carefully open the oven door to let the steam escape, then leave the ciabattas in for 2 more minutes. Let them cool onto a cooling rack.
Ciabatta with Olive Oil & Herbs
- To avoid fat sliding off excessively, make some holes using your fingertips. Drizzle bread with olive oil and season with the chopped herbs.
- Bake as suggested above.
- Right after baking, season the ciabatta with more olive oil and herbs. Transfer it to a wire rack to cool. Immediately, reheat the oven to the same temperature and repeat the baking process for the remaining ciabatta.
Storage
- Store the ciabatta baguettes at room temperature for up to 24 hours, wrapped in cling film or a fragrance-free kitchen towel. For later events: To enjoy baguettes as crispy as they were on the first day, store them in sealed freezer bags just a few hours after baking—they can be kept this way for up to two months. An hour before serving, place them in a preheated (220ºC) oven, turn it off, and leave them inside for 5 minutes. Let the ciabattas rest at room temperature for 20 minutes before eating.
