This is a favorite to make with my granddaughters. They love stretching the dough. They call it “slime bread”. But there’s nothing slimy about the end result! Serve it sliced with bruschetta or just plain ol’ butter. Be sure to use a bread knife when cutting.
Ciabatta Bread
Course: Bread
Prep time
15
minutesRising Time
2
minutesBaking Time
20
Ingredients
3 cups bread flour
1 teaspoon Instant dry yeast
1 -1/2teaspoon sea salt
3 tablespoons Olive oil
10 ounces warm water (110 to 115 degrees)
Directions
- In a large mixing bowl, whisk flour, yeast and salt. Add oil and water to dry ingredients. Mix with a spoon until a sticky dough is formed. Cover the bowl with a damp plastic wrap and let it rest for 30 minutes.
- 1st, 2nd and 3rd times: Gently lift one side of the dough, stretch it upwards, and fold it over the center. Do this for all sides. Sprinkle some water on plastic wrap, cover with the plastic, then cover with a cloth and let it rest for 30 minutes in a warm spot.
- 4th time: Repeat the stretch, fold, then cover the dough and let it rest for one hour.
- Shaping: Flour your work surface. Carefully turn the dough onto the surface. Dust the top of the dough with flour and gently shape it into a square. Avoid overhandling. Use a scraper to cut the dough into 4 to 8 squares or create 2 loaves. Now shift the dough carefully with the help of scraper to a baking tray or loaf pans lined with parchment paper. TIP: to help the parchment mold to the loaf pan, run it under water, squeeze out the excess water, then easily line the loaf pan.
- Bake: Preheat the oven to 435°. Spray a little water into the oven to create humidity. Place the prepared baking tray or loaves in the oven and bake for 15-20 minutes until golden brown and crusty on top. The loaves will take a bit longer. To test for doneness, tap on the loaves. They will have a hollow sound when they’re done.
