Description
Jamie Oliver’s ciabatta bread emerges as a rustic Italian classic that brings Mediterranean warmth to home kitchens. Crusty exterior and pillowy interior highlight this simple yet sophisticated loaf that connects bakers with authentic culinary traditions.
Ingredients
Scale
- 4 cups (960 ml/32 oz) all-purpose flour
- 2 cups (480 ml/16 oz) warm water
- 1 tsp (5 ml) active dry yeast
- 1 tsp (5 ml) salt
Instructions
- Yeast Activation: Dissolve yeast in warm water (105-115°F) within a large mixing bowl. Let the mixture rest until it becomes foamy and alive with bubbling activity.
- Dough Formation: Blend all-purpose flour and kosher salt into the activated yeast mixture. Mix thoroughly with a wooden spoon, ensuring complete ingredient integration and no dry spots remain.
- First Fermentation: Cover the bowl with a clean kitchen towel and place in a warm, undisturbed location. Allow the dough to rise and expand for 1.5 to 2 hours until it nearly doubles in volume, developing complex flavor and airy texture.
- Dough Shaping: Generously flour a work surface and gently transfer the risen dough. Carefully stretch and fold into a loose rectangular shape, preserving the delicate air pockets that provide characteristic ciabatta texture.
- Second Proofing: Transfer the shaped dough onto a parchment-lined baking sheet. Let it rest and rise for an additional 30 to 45 minutes, allowing final expansion and relaxation of the dough’s structure.
- Baking Preparation: Preheat the oven to 425°F, positioning the rack in the center. Ensure the oven reaches full temperature before baking to create optimal cooking conditions.
- Baking Process: Slide the baking sheet into the heated oven and bake for 25 to 30 minutes. Monitor the bread’s surface, looking for a rich golden-brown color that indicates perfect doneness and caramelization.
- Cooling and Serving: Remove the ciabatta from the oven and transfer to a wire cooling rack. Allow the bread to rest for a minimum of 30 minutes, enabling internal moisture to redistribute and creating the ideal serving texture.
Notes
- Yeast Activation Tip: Ensure water temperature falls precisely between 105-115°F for optimal yeast performance, as incorrect temperature can kill or under-activate the yeast.
- Minimal Handling Technique: Treat dough gently during shaping to preserve air bubbles, which create ciabatta’s signature light, airy texture and irregular crumb structure.
- Proofing Environment: Select a consistently warm, draft-free location during rising stages to support proper dough development and prevent uneven fermentation.
- Cooling Protocol: Allow bread to rest completely for 30 minutes after baking, enabling internal moisture redistribution and preventing premature crumbling when sliced.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks, Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 0.4 g
- Sodium: 380 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 0 mg