Yeast Starter Dough: (Start 8-12 hours ahead - the night before works perfectly)
1/2teaspoonactive dry yeast or instant yeast
3/4cup(177ml)water, at room temperature
1cup(125g)bread or all-purpose flour, bread flour recommended
Ciabatta Dough:
1/2teaspoonactive dry yeast or instant yeast
3/4cup(177ml)water, at room temperature
All of the Yeast Starter Dough From above, plus the following:
2cups(250g)bread or all-purpose flour, bread flour recommended
1 1/2teaspoonssalt
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Instructions
This bread dough is very moist and loose, but only use as much additional flour as you need to be able to handle it without it sticking. Be sure to start your starter dough 8-12 hours ahead of when you want to make your bread.
For the Yeast Starter Dough: Combine all ingredients in a 1-quart (4-cup) bowl and stir well. Cover with plastic wrap and allow to sit at room temperature for 8-12 hours (overnight works perfectly).
For the Ciabatta Dough: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, stir the yeast in to the water. Add all of the Yeast Starter Dough that you made earlier and has been sitting. Mix briefly. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough rest for 10 minutes.
Remove dough to a lightly oiled bowl large enough to hold double the amount of dough. Cover the bowl with plastic wrap and let the dough rest until it starts to puff up, about 30-45 minutes.
Using a silicone bowl scraper or spatula, scrape the dough on to a well-floured work surface. Have a cup of flour handy to use. Sprinkle the top of the dough with some flour. Using your silicone bowl scraper, scoop up one edge of the dough and fold it over the top of the dough to reach the middle. Scoop up the opposite edge and scoop it up to cover the fold you just made. Add some more flour to your board and the top of the dough (just enough to control stickiness). Let dough rest for 15 minutes and then repeat this same folding. Let rest another 15 minutes.
Line a baking sheet with parchment paper. Sprinkle the parchment paper with flour. Roughly shape the dough in to an 8x8-inch square . Using a sharp knife, cut your dough into two 4x8-inch rectangles. Gently transfer to the parchment-lined baking sheet by using a bench scraper positioned underneath the rectangles to support it. Flour the top of the dough then cover with a tea towel and allow to rise until puffy, about 30 minutes.
Meanwhile, preheat oven to 475° F. (regular bake setting/not fan assisted)
Bake in the preheated oven for 20-25 minutes, or until deep golden brown and the internal temperature is over 200° Transfer to a cooling rack to cool.
Notes
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!