Same Day Ciabatta
Ciabatta bread, also known as Italian slipper bread, is my favorite bread, and for a good reason. I was tired of having to go to the store whenever I was craving it because I didn’t have the time to spend 3 days making it. The golden, crunchy crust and the light, airy cross-section make for the perfect bread for dipping, making sandwiches on, spread butter atop of, and so much more. This recipe makes 3 loaves so you’ll have enough for everybody, and the fact that this can be baked the same day you start making it makes it so much better!
Same Day Ciabatta
Bake your own Italian slipper bread. This simple, same-day recipe will yield you 3 loaves of ciabatta bread with a golden, crispy crust and a soft, airy interior.
Ingredients
- ¼ t sugar
- 2 ½ cup warm water
- 2 ¼ t yeast
- 4 cups flour
- 1 t salt
- 1 cup water
Instructions
- Mix the sugar, water, and yeast in a stand mixer using the paddle attachment. Let it sit for 5 minutes.
- Add the flour and salt to the yeast mixture and combine.
- Let it stand for 15 minutes.
- On a medium speed setting, mix for 6 minutes.
- Attach the dough hook and mix for an additional 6-7 minutes. The dough should be wet.
- Grease a bowl and and put the dough in it. Cover with a kitchen towel and let it rise for 2 hours.
- Line a baking sheet with parchment paper and dust with flour.
- Pour out the dough onto a floured surface and divide it into 3 sections. The dough will be wet and sticky.
- Place the dough sections onto the baking sheet. Using wet hands, form the dough into loaves.
- Dust the loaves with flour. Cover with a kitchen towel and rise for another hour.
- Place a baking stone on the center rack of your oven and an empty pan on the bottom. Make sure the sides of the pan are tall enough to hold 1 cup of water. Preheat your oven to 400° F while the stone and pan are inside of it.
- When heated, pour the 1 cup of water into the bottom pan. Place the parchment paper with the dough directly on the baking stone.
- Bake for 20-25 minutes.
