To achieve a perfect ciabatta, it all starts with preparing the starter. In a bowl, combine the flour, yeast, and water, mixing with a wooden spoon until smooth. It is essential not to neglect this step, as the starter will influence the texture and flavor of the bread. Once the ingredients are mixed, cover the bowl with plastic wrap and let it sit at room temperature overnight for at least 8 hours, but no more than 24 hours. This process will develop complex flavors and help the yeast to ferment.
When you are ready to continue with the recipe, preheat the oven to 250 degrees Celsius. A sufficiently high temperature is crucial to achieve that crispy and golden crust specific to ciabatta. Although it is recommended to knead the dough by hand to feel its texture, you can also opt for a food processor, as I did. In a larger bowl, mix the flour with the yeast. Then add the starter, water, milk, and salt, mixing everything until smooth. If you wish, now is the time to add the olives, or you can add them later.
Knead the dough patiently until it becomes elastic and shiny. Once you have achieved the desired consistency, shape the dough into a ball and place it in a bowl greased with oil. Cover it with plastic wrap and let it rise for an hour and a half. When ready, the dough will look puffy, and if you gently press it with your finger, it will not return to its original shape.
On a well-floured work surface, place the dough and divide it into four equal pieces. Each piece will be folded three times, and if you chose to add the olives, now is the ideal time to integrate them into each piece. Gently press the edges to seal them, then fold the dough again lengthwise and stretch it slightly to give it a square shape. Place the four pieces on a cotton towel dusted with flour and cover them with another towel. Let them rise for 30-45 minutes.
In the last minutes of rising, turn the baking tray upside down and sprinkle it with flour. Place the pieces of dough on the prepared tray, sprinkle them with water, and put them in the oven. Reduce the temperature to 210 degrees Celsius and bake for 20 minutes or until the bread is golden and crispy. Once baked, let the ciabatta cool on a cooling rack to allow the steam to escape and keep the crust crispy. Enjoy this delicacy with olive oil and balsamic vinegar or alongside cheeses and cold cuts!
When you are ready to continue with the recipe, preheat the oven to 250 degrees Celsius. A sufficiently high temperature is crucial to achieve that crispy and golden crust specific to ciabatta. Although it is recommended to knead the dough by hand to feel its texture, you can also opt for a food processor, as I did. In a larger bowl, mix the flour with the yeast. Then add the starter, water, milk, and salt, mixing everything until smooth. If you wish, now is the time to add the olives, or you can add them later.
Knead the dough patiently until it becomes elastic and shiny. Once you have achieved the desired consistency, shape the dough into a ball and place it in a bowl greased with oil. Cover it with plastic wrap and let it rise for an hour and a half. When ready, the dough will look puffy, and if you gently press it with your finger, it will not return to its original shape.
On a well-floured work surface, place the dough and divide it into four equal pieces. Each piece will be folded three times, and if you chose to add the olives, now is the ideal time to integrate them into each piece. Gently press the edges to seal them, then fold the dough again lengthwise and stretch it slightly to give it a square shape. Place the four pieces on a cotton towel dusted with flour and cover them with another towel. Let them rise for 30-45 minutes.
In the last minutes of rising, turn the baking tray upside down and sprinkle it with flour. Place the pieces of dough on the prepared tray, sprinkle them with water, and put them in the oven. Reduce the temperature to 210 degrees Celsius and bake for 20 minutes or until the bread is golden and crispy. Once baked, let the ciabatta cool on a cooling rack to allow the steam to escape and keep the crust crispy. Enjoy this delicacy with olive oil and balsamic vinegar or alongside cheeses and cold cuts!
Ingredients
For the starter: 1 cup flour, 1/8 teaspoon dry yeast (about 1 g), 1/2 cup room temperature water. The dough: 2 cups flour, 1/2 teaspoon dry yeast, 1 teaspoon salt, 3/4 cup room temperature water, 1/4 cup room temperature milk, 2 tablespoons olive oil.