CIABATTA Bread

In a mixing bowl, combine 250 ml of warm water, sugar, and active dry yeast. Stir gently until dissolved, then add 4–5 tablespoons of all-purpose flour. Mix until smooth and lump-free. Cover the bowl with plastic wrap and a kitchen towel, and let it rest for 20 minutes, or until frothy.

Add 2 more cups of warm water to the yeast mixture and stir well. Gradually incorporate the remaining 3 cups of flour and 1 teaspoon of salt. Mix until you have a smooth, sticky dough.

Cover the dough again and let it rest for 30 minutes. During this time, the dough will become slightly puffy.

Moisten your hands to prevent sticking and gently fold the dough over itself several times (aim for about 4 folds). Stretch and fold to develop gluten structure, then cover and let it rest for an additional 20 minutes.

Lightly coat a large bowl with vegetable oil. Transfer the dough to the oiled bowl, stretching it slightly as you move it. Cover the bowl again and let it rise in a warm environment for about 1 hour, or until doubled in size.

Generously flour a clean work surface. Carefully turn the risen dough out onto the surface, and divide it into 4 equal pieces. Gently shape each piece into a rectangle without deflating the dough too much.

Place the shaped loaves onto a floured baking sheet and cover them with a kitchen towel. Allow them to rise for 20 minutes more.

Preheat your oven to 230°C (450°F). Once heated, bake the loaves for 15 minutes until they start to brown. Then reduce the temperature to 180°C (350°F) and continue baking until the loaves are golden, about another 15 to 20 minutes.

Remove from the oven and let cool completely on a wire rack before slicing. Enjoy your freshly baked ciabatta bread!