CIABATTA BREAD

For a Mediterranean spin, try folding chopped green or black olives into the dough.

– **Garlic:** To add more fragrant depth, minced garlic may be included into the dough or sprinkled on top before baking.

By incorporating sun-dried tomatoes into the dough, a tangy and flavorful component is brought to the table.

**Cheese:** You may add grated Parmesan or Pecorino Romano to the dough or garnish it before baking.

Success Hints ####

1. **Work with a dough that is well hydrated:** A high water-to-flour ratio is the key to ciabatta’s airy, open crumb. The dough’s natural sticky texture is normal, so there’s no need to worry.

2. **Minimize Kneading:** Unlike other breads, ciabatta dough is usually not overly worked. Instead of kneading the dough vigorously, build its structure by folding and stretching it gradually.

3. **Allow for extended fermentation:** To get the greatest taste and texture, let the dough rise slowly, preferably in the fridge for a few hours or even overnight.

4. **Prep your baking surface:** Ciabatta is best baked on a pizza stone, baking sheet, or cast-iron skillet that has been heated to a high temperature in order to get the characteristically crunchy crust.

5. Keep the dough from being handled too much: Be careful not to deflate the dough by handling it too roughly while shaping. Do not force it or handle it too forcefully.

**Procedure** #### 1.Knead the Flour:

– Mix the sugar, salt, and flour in a big basin. Make a frothy mixture of yeast and lukewarm water in a separate dish or jug; set aside for 5 minutes. – Combine the flour, yeast, and olive oil. Mix everything together, then work in a couple of minutes of kneading time until dough forms.

2. **Initial Crypt:** – After you place the bowl under a moist towel or plastic wrap, let it aside in a warm place to rise for around one to two hours, or until it has doubled in size.

3. **Fold and Stretch:** – After the dough has risen, transfer it to a surface that has been gently dusted with flour. After stretching and folding the dough in half, set it aside to rest for fifteen minutes. For a total of one hour, stretch and fold at 15-minute intervals. This prevents over-kneading while still developing the dough’s structure.

4. **Deform the Bundle:** – After the last fold, split the dough in half. Roll out each ball into a rough rectangle. To keep the dough’s airy quality, be careful not to deflate it too much. – Make sure there’s plenty of room between the loaves as they expand before transferring them to a parchment-lined baking sheet. After 30–45 minutes, cover with a towel and let it rise again.

5. Get the Oven Ready to Bake:

– Get a pizza stone or baking sheet hot in the oven and set the temperature to 220°C (430°F).

– After 20 to 25 minutes in the oven, check to see if the loaves are golden brown and whether they sound hollow when tapped on the bottom.

– Slice and serve after cooling on a wire rack.

Description: ####

The open, airy texture and somewhat flattened form give ciabatta bread its rustic charm. It has a chewy, soft inside and a crisp, crackling outsid