Ciabatta

• servings: Makes 4 loaves

Ingredients

1½ cups plus I tablespoon (344g) room temp water (75-80*F)

2/3 teaspoon (2g) instant quick rise yeast

1/2 teaspoon granulated sugar (2g)

3⅔ cups (476g) bread flour

1¼ teaspoons (8g) kosher salt

Directions

In a large bowl (or in the bowl of a stand mixer), whisk together the water, yeast, and sugar. Add the flour and salt. Using a spatula (or the dough hook), mix until everything is just incorporated. The dough will still be sticky and not yet smooth, but it will come together after the folding process. Cover the bowl with plastic wrap and let rest for 30 to 40 minutes at room temperature.

While still in the bowl, lift and stretch the edges of the dough and fold them into the middle, turning the bowl until each side has been folded in two times. Cover it and let rest for 30 to 40 minutes before performing another set of stretches and folds. Repeat this resting and folding process two more times.

After the final stretch and fold, lightly oil an 8 x 8-inch baking dish and transfer the dough to the dish. Cover with plastic wrap and keep it in the refrigerator at least 1o hours or up to 16 hours.

Transfer the dough to a lightly floured work surface. Using your hands, gently stretch the dough into a 9-inch square. Using a dough scraper, cut the dough into 4 equal rectangles. With a fine-mesh sieve, lightly flour the tops of the dough pieces. Place a large kitchen towel on a clean work surface and generously flour the top. Holding a piece of dough by the short ends, gently lift and stretch the dough as you place it on the kitchen towel. Scrunch the towel around the long sides of the ciabatta to hold it in place. Repeat this process with each piece of dough, so each loaf has its own little towel cradle. Place plastic wrap over the loaves and then cover fully with another kitchen towel. Let the dough rest for 35 to 45 minutes.

Preheat the oven to 450°F with a baking steel on the left side of the middle rack and a small cast-iron skillet on the bottom right side for at least 15 to 20 minutes. Perform a water drop test (see page 172) to ensure the baking steel is properly heated. It is important that the two pans be placed on opposite sides to allow for even heat flow through the oven. Holding a loaf by the short sides, gently stretch just a little while carefully transferring the first two pieces of dough onto a pizza paddle. Be careful not to hurt or press the dough or it will ruin your beautiful proof and affect the texture. Place the two loaves onto the hot baking steel and throw 6 to 8 ice cubes into the cast-iron pan.

Bake until golden brown, 15 to 17 minutes.

Remove from the oven and place on a cooling rack. Repeat to bake the remaining loaves. Let the loaves cool for 45 minutes to 1 hour before slicing.

Notes

Notes

* Alternatively, you can make mini loaves by dividing the dough into 8 pieces and baking them

for 13 to 15 minutes.

* Once fully cooled, place ciabatta in an airtight plastic bag. Keep at room temperature for 2 to 3 days and toast before serving. Alternatively, you can store in the freezer for up to 3 months. To serve, let sit at room temperature for Io minutes while the oven preheats to 350°F and then bake for 4 to 7 minutes, until soft and spongy.