The Recipe I Was Trying To Keep a Secret | THE Perfect Ciabatta Bread (Crunchy, Chewy, Delicious!)

Crispy on the outside and chewy on the inside. I’ll drench it in fragrant olive oil. The savory taste and deep flavor are really delicious. You won’t find a better ciabatta than this.

📢 Ingredients

240g bread flour
1 g yeast
130g water

25g bread flour
5g salt
70g water

📢 Recipe

1. 240g bread flour, 1g yeast. Mix it, 130g water. After mixing with a spatula, knead by hand for about 3 minutes. Now take off the dough little by little , cover with wrap. Leave until 2 to 3 times larger (48 hours at 20℃), see you in two days.

2. Waited a long time, sour smell, spider web. Fermentation went well, 25g bread flour, 5g salt, 70g water. Stir well so that there are no lumps, pour over the dough. Mix it like squeezing. Knead it for about 10 minutes, flour water is absorbed into the dough. Use a spatula to collect the dough that sticks to the bowl. Cover with cling wrap and refrigerate for 15 minutes.

3. 15 minutes later, put water on the hands. I’ll stretch the dough in all directions and fold it. Now beat the dough and fold it about 10 times. Cover with cling wrap and refrigerate for 15 minutes, 15 minutes later will do the second fold. Be careful not to tear the dough. Cover with cling wrap and refrigerate for 15 minutes. At this time, apply cooking oil to the container. Another 15 minutes later, the third fold. Put it in the prepared container. Ferment for 1 hour in a warm place (30℃). I put it in a turned off oven with hot water and let it ferment.

4. 1 hour later. Last stretch and fold. Ferment for 1 hour in a warm place (30℃). If the house is warm or in summer, ferment at room temperature. Dust a baking cloth or baking paper generously with flour. Sprinkle enough flour on the surface of the dough. Separate the sides of the dough with a scraper.

5. Allows the dough to come out slowly without shaking the bowl. The dough is very sticky, so sprinkle enough flour, shape with a scraper, divide by 2. As soon as you cut it, seperate each other, square shape. If you have baking cloth, angle it and ferment it. If you don’t have it, you, can ferment it on baking paper, room temperature 1 hour.

6. The fermented dough, gently transfer to an oven pan, cover with baking paper. Place in a preheated oven to 240°C (464°F) for 40 minutes. Quickly spray water, 240°C (464°F) 10 minutes. Remove the paper quickly after 10 minutes, 240°C (464°F) 15 minutes, happiness comes from here.