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Best enjoyed fresh on the day it's baked with butter, olive oil, or as sandwich bread.
Store in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days.
To refresh, reheat briefly in a hot oven for 5–7 minutes.
Variations:
Add chopped olives, sun-dried tomatoes, or fresh rosemary for a flavorful twist.
Use whole wheat flour for part of the flour for a nuttier taste and added fiber.
For a chewier crust, bake with a small pan of water in the oven to create steam.
FAQ:
Q: Can I shorten the resting time?
A shorter rise of 6–8 hours is possible with a slightly warmer environment, but the long rise enhances texture and flavor.
Q: Can I use active dry yeast instead of instant?
Yes, dissolve active dry yeast in the water and let it sit for 5–10 minutes before mixing.
Q: Is it okay if the dough is very sticky?
Yes, this is expected. The high hydration is key to ciabatta's airy texture — avoid adding more flour.
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