CIABATTA LOAF
Preparation time: 10 minutes Rising time: 1 hour 10 minutes
Cooking time: 25 minutes Difficulty: easy
10 SERVINGS
4 cups (500 g) all-purpose flour or cake flour, plus more as needed
4 1/4 cups (500 g) whole-wheat flour, plus more as needed
3 1/4 cups (750 ml) warm water (105°–115ºF/41º–46ºC)
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 tbsp. plus 3/4 tsp. (10 g) active dry yeast
1 tbsp. plus 1 tsp. (25 g) salt
Mix the two types of flour in a large bowl and make a well in the mixture.
Dissolve the yeast in the water and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour mixture until a loose
dough starts to form, then add the oil and salt. (The dough will be soft and
sticky.) Knead until the dough is smooth and soft. (Do not add flour, even though
the dough seems to be extremely soft.)
Heat the oven to 340°F (170°C). Sprinkle flour on the dough and let it rest,
covered with a sheet of plastic wrap, for about 10 minutes. Then cut up the
dough into pieces about 5 to 7 ounces (150–200 g), flattening each one lightly
with your fingers into the shape of a ciabatta (Italian for “slipper”). Sprinkle
generously with whole-wheat flour to give the bread its typical rustic color and
taste when cooked, and arrange the dough in a baking pan lined with
parchment paper. Let the dough rise in a warm place, covered with a sheet of
plastic wrap, until it has doubled in size, about 1 hour. Bake for about 25
minutes, or until golden brown.
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