Ciabatta Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine bread flour, salt, and instant yeast. Make a well in the center and add olive oil, honey, and 350ml of lukewarm water. Mix with a wooden spoon until all ingredients are incorporated, adding more water if needed to create a very wet, sticky dough. The dough should be much wetter than standard bread dough.
2. First rise
   Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size. The dough will be very bubbly and still quite wet.
3. Develop the gluten
   Instead of kneading, perform a series of 'stretch and folds'. With wet hands, gently lift one side of the dough and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this four times, then cover again. Repeat this process three times at 30-minute intervals. This develops the gluten while preserving the air bubbles.
4. Shape the loaves
   Generously dust a work surface with flour and semolina. Carefully turn out the dough without deflating it. Using a bench scraper or floured hands, divide the dough into two rectangular loaves, gently stretching but not kneading. The loaves should be roughly 20cm long and 10cm wide.
5. Second rise
   Transfer the shaped loaves to a flour-dusted baking sheet or parchment paper. Dust the tops with more flour, cover loosely with a kitchen towel, and let rise for another 45-60 minutes until puffy.
6. Preheat the oven
   While the loaves are rising, place a baking stone or inverted baking sheet in the oven and a small metal pan on the bottom rack. Preheat to 425°F (220°C) for at least 30 minutes.
7. Bake the ciabatta
   Carefully transfer the loaves to the hot baking stone or sheet. Pour the hot water into the metal pan to create steam, which helps develop a crispy crust. Quickly close the oven door to trap the steam. Bake for 20-25 minutes until the loaves are golden brown and sound hollow when tapped on the bottom.
8. Cool and serve
   Transfer the baked ciabatta to a wire rack and let cool for at least 30 minutes before slicing. This allows the interior structure to set properly. Serve with olive oil for dipping, as sandwich bread, or alongside soups and salads.