Rustic Italian Ciabatta Bread

Name: Rustic Italian Ciabatta Bread
Total time: 18 h 35 min
Yield: 8
Ingredients: 570 g white bread flour; 65 g whole wheat bread flour; 1.5 tsp salt; 0.25 tsp active dry yeast; 475 ml water; 15 ml olive oil; 30 g cornmeal

Experience the perfect combination of a crispy, golden crust and a chewy, tender interior with this classic Italian ciabatta bread recipe. The best part? No kneading required!

18 hr 35 min

easy

273kcal

calories

51g

carbohydrates

fat

fiber

protein

439mg

sodium

sugar

Bread Italian

Ingredients

570 g white bread flour

65 g whole wheat bread flour

1.5 tsp salt

0.25 tsp active dry yeast

475 ml water

15 ml olive oil

30 g cornmeal

Directions

Step 1

In a large bowl, combine the white and wheat flour. Add salt, yeast, and water. Mix until a wet, sticky dough forms, about 5 minutes. Scrape down the sides of the bowl, cover with foil, and let the dough rise at room temperature for 18 hours.

Step 2

Punch down the dough with a spatula and fold it over a few times.

Step 3

Lightly grease a heavy-rimmed baking sheet with olive oil and sprinkle it generously with cornmeal.

Step 4

Lightly mist a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle the plastic wrap with flour. Transfer the dough onto the floured surface and sprinkle flour on top. Gently stretch and pull the dough into a long, flat rectangular shape, about 30-38 cm long. Bring the plastic sheet to the edge of the prepared pan and flip the dough into the pan. Reshape the dough if necessary, dust with flour, cover with a dry towel, and let it rise for about 2 hours.

Step 5

Preheat the oven to 220°C (425°F).

Step 6

Bake the dough in the preheated oven until the loaf is nicely browned, for 35 to 45 minutes.