April 16, 2012

Homemade Ciabatta (2nd of two recipes on the site)

Over the past 2 weeks I have been craving Ciabatta style bread. A rustic Artisan bread that is somewhat crusty on the outside and chewy on the inside and has a special something that I love. If I had to pick a favorite bread, I think ever since about 2001 or 2002, this would be my all time favorite.

However! Since I've been doing no grains and no sugar over the past month, bread has been a no-no. I think I may be making it soon anyway and give way to one day of bread-heaven. This is an easier than pie recipe that is fairly popular, and one of two in my files. The other was posted back in 2008.


3 cups flour
1 package active dry yeast
1 teaspoon salt
1-5/8 cups water

Combine ingredients in a large bowl. Mix until sticky dough develops. Cover bowl with plastic wrap and let sit at room temperature for 18 to 24 hours. (Do not rush this.) Flavor in bread develops with the long, slow rise.

Flour a cutting board and turn dough out. Coat with flour, cover with wax paper and let rest for 2 hours.

A half hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy pot (Dutch oven is fine) with lid into oven to preheat for the half hour. There is no need to oil or prepare the Dutch oven in any way, as the dough will not stick. Remove the pot carefully, as it is very hot. Set the pot onto a heat-proof surface and flip dough into pot, shaking a little if unevenly distributed. Cover with the lid. Bake 30 minutes. Remove lid and bake another 15 to 20 minutes.Print Friendly and PDF