There is nothing quite like the aroma of freshly baked bread, unless it’s eating freshly baked bread.
This loaf can be made in just under 2 hours and is easy and really delicious. The only problem I have with this loaf is that it does not last very long.
It gets gobbled up super fast.
Dry Ingredients: Combine in the bowl of a stand mixer
- 3 ½ cups bread flour
- 1 teaspoon organic sugar or coconut sugar
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons salt (non-iodized like Himalayan Pink Salt)
Wet Ingredients: Combine in a glass measuring cup
- 1 ½ cups warm water (heat 30 seconds in a microwave until the water feels warm to your finger tip)
- 1 Tablespoon olive oil
Using a dough hook, mix the dry ingredients on low speed. Slowly add the wet ingredients, mix until it is all combined.
Set the timer and knead on medium speed for 10 full minutes.
The dough will look wet and sticky. It is and that is the way it is supposed to be. A wet dough will give you the bigger holes Ciabatta is known for. Resist the temptation to add more flour! At 10 minutes kneading time, the dough will be perfect.
Remove the dough hook; cover the bowl with plastic wrap or a clean kitchen towel. Allow to rest for 15 minutes in a warm area. (Your oven on bread proofing setting is perfect)
In the meantime, prepare a sheet pan with parchment paper (or Silpat sheet), lightly dust with cornmeal and set aside until needed.
Generously flour a surface to put the dough on after 15 minutes. Plop the entire dough mass onto the flour and dust the entire surface with flour so your hands don’t stick to the dough.
Press the dough into a rectangle, fold into thirds, and then repeat. Do not knead the dough, just lightly pat it into place. Pat, pat, pat, just lightly.
Shape the dough into a rectangle and place onto the baking sheet. Loosely cover and let rise for 45 minutes.
While the bread is rising outside the oven, preheat the inside of the oven to 425° F.
After the bread has risen for 45 minutes, spritz with water and place it into the oven. The water will help give the bread a crisp crust.
Bake for 30 minutes. Remove from the oven and allow the bread to cool completely before slicing.
Shelf life: 3-5 days or until gone, typically the same day it’s made.