Ciabatta

This recipe requires a “sponge” to be made ahead of the dough. It’s a pre-ferment step that helps the taste, texture, and chemistry of the bread. While it does add to the total time of the recipe, it’s the key to the delicious flavor, chewy crumb, and crunchy crust of the ciabatta. I recommend some planning ahead with this recipe—there’s a fair amount of waiting, though absolutely minimal technique or physical involvement. 

As the bread cools, the crust will soften, and the loaf becomes the perfect bread for a panini. I know I’m mixing cultural cuisines, but might I suggest a Cubano with pulled pork, ham, Swiss cheese, pickles, and mustard? If you’re desperate to eat it warm, tear big chunks off and dip it in really good olive oil and balsamic vinegar. Delectable!

Ingredients for the sponge:

1 cup flour

⅛ teaspoon yeast

½ cup room-temperature water

Ingredients for the dough:

2 cups flour

1 ½ teaspoons salt

½ teaspoon yeast

¾ cup room-temperature water

¼ cup room-temperature whole milk

Special Equipment:

A clean spray bottle filled with water

Directions:

For the sponge (best done one day ahead):

Combine the flour, yeast, and water in a medium bowl and stir until it comes together completely. Cover the bowl with plastic wrap and allow it to ferment for 8 to 24 hours. 

For the dough:

In a stand mixer fitted with the dough hook, mix the sponge with the remaining dough ingredients on low speed until a shaggy dough forms. Turn the speed up to medium, and knead the dough for about 5 minutes.

Place the dough ball into a large bowl and let rise for about one hour, or until doubled in size. 

After the rising period, scrape the dough away from the edges, stretch it upward slightly, and fold it into the center of the dough, working all the way around the bowl one complete time. 

Replace the plastic wrap and let rise for another 30 minutes. 

Adjust your oven rack to the lower-middle position. 

Preheat your oven to 450 F. 

While the oven heats, stretch and fold the dough again, going all the way around the bowl, then cover and let rise for another 30 minutes. 

Prepare a baking sheet with an ungreased piece of parchment paper.

Turn out the dough onto a floured countertop, being careful not to deflate the dough. Flour the top of the dough and gently stretch into a large rectangle, about 12 inches by 20 inches. 

Fold in thirds by turning the shorter sides inward toward the center, like you would fold a letter with edges overlapping. Gently pinch the seams along the outer edges, then place onto the parchment paper seam-side down. 

Dimple the dough by pressing your fingertips into the dough, being sure to cover the surface (similar to focaccia). Dust with a little bit of extra flour and cover with plastic wrap (use enough flour that the plastic won’t stick). Let sit for 30 minutes. Some bubbles will form on the surface. 

Remove the plastic wrap. With a spray bottle, spritz the dough a few times, then place the baking pan in the oven. 

For the first five minutes of baking, spray the loaf with water two more times (you can also spray some water directly into the oven and close the door right away; the goal is to create steam, which creates a really crispy crust). 

Bake for 22–27 minutes total. Allow to cool completely on a wire rack before cutting. 

Try this:

For a fun picnic, make an enormous slab sandwich out of the entire loaf using your favorite toppings. Mine are leftover roasted chicken, red bell pepper (canned or fresh), pesto mayo, soft mozzarella, and arugula. Just layer everything, then cut into squares and enjoy!