Equipment
- 2 cookie pan
- 1 stand mixer optional
Ingredients
- 480 mL water, room temperature
- 600 grams bread flour, spooned and leveled
- 2 1/4 tsp instant yeast, or active dry yeast
- 15 grams fine sea salt
- 28 grams avocado oil, or olive oil (softened or melted butter is fine too)
Method
- In a large bowl or the bowl of a stand mixer, add the water, flour, yeast, salt and oil (or butter).480 mL water room temperature, 600 grams bread flour spooned and leveled, 2 1/4 tsp instant yeast or active dry yeast, 15 grams fine sea salt, 28 grams avocado oil or olive oil (softened or melted butter is fine too)
- Use the hook attachment or just a wooden spoon or danish whisk to combine the ingredients just until all the flour is hydrated and the dough comes together.
- Once the dough has all come together, cover it and let it rest for 30ish minutes.
- Run your hands under cold water and with a wet hand, grab the dough on one side and stretch it out as far as you can without tearing the dough. Fold it over the rest of the dough, turn the bowl 90 degrees and repeat until you've gone around all four sides.
- Rest the dough for another 30ish minutes and repeat with another series of stretch and folds.
- Drizzle a tiny bit of oil around the edge of the bowl to coat the dough so it doesn't stick to the bowl too much.
- Cover it and let it rise at room temperature overnight - I usually do 1-2 hours depending on the temperature and humidity. The dough should grow and be pretty jiggly before proceeding.
- Very gently dump the dough onto a well floured surface, trying NOT to deflate it.
- GENTLY, stretch the dough out into a rectangle (don't roll it out, just stretch it out).
- Slice in half long ways, like a hot dog. Then slice each half into five squares. They don't have to be perfect squares, ciabatta is rustic but they do have to be about the same size so they bake evenly.
- Use a bench scraper to gently pick up each square and place it on the parchment lined cookie sheet. I have a very large one that just barely fits all 10 but you may need two cookie sheets.
- Cover with a tea towel or plastic wrap and allow to rest for about 30 minutes. Preheat the oven to 425F (218C).
- Bake for about 15 minutes, I do the second half on convection because my oven is too hot on the bottom and I want them to brown on top more.
- They should feel very light when they're done baking or be about 200F (93C) internally. Allow to cool completely before slicing.
Notes
- you can also halve this recipe if you need to. I would follow the same process with half the ingredients (can just do 1 tsp or 3 grams of yeast). When you stretch the dough out, skip the slicing in half long ways part, just stretch it out long and skinny and slice into 5 or how many you want.
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 8gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 586mgPotassium: 86mgFiber: 2gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 12mgIron: 1mg