Ciabatta

A square of ciabatta bread on a dark background

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Light and airy ciabatta bread. Use for sandwiches or appetizers

Prep Time30

Cook Time30

Total Time1

Course: Bread

Cuisine: Italian, Nut-free

Keyword: homemade bread, Italian bread

Servings: servings

Author: Vegan Richa

Ingredients

Starter/Sponge:

1/4 teaspoon active yeast
1/3 cup warm water
1 cup bread flour

Bread

1 teaspoon yeast
1/3 cup warm milk (nut or plant based)
1/2 cup water
2 cups bread flour
1 teaspoon salt
2 teaspoons olive oil
oil for greasing

US Customary - Metric

Instructions

For the sponge, heat the water to a warm 110 degrees.
Add yeast to it and let stand for 10 minutes or until frothy.
Add bread flour and make a soft sticky dough. Keep this dough covered at room temperature for 12-15 hours.
For the bread, Warm the milk and add yeast to it.
Let stand for 10 minutes or until frothy.
Add the sponge, bread flour, salt and water and use a hand mixer to mix everything.
Let this dough rise in a warm oven for about an hour. (keep a damp towel over the dough)
Dough will be sticky and full of air bubbles. Turn dough out onto a well-floured work surface and cut in half.
Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour.
Cover loaves with a damp kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
Bake at 350 degrees F for about 30 minutes or until golden.
In the first 10 minutes, spray water over the bread every 3 minutes, for a softer crust.
Cool on rack
Enjoy with soups and sandwiches!

Notes

Total time does not include 3-4 hours proving time

Nutritional value is based on 1 serving

Nutrition

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