4. Shape the Ciabatta:
Generously flour your work surface with semolina or whole wheat flour. Gently pour out the dough without deflating it. Divide it into two rectangular loaves. Handle the dough carefully to preserve the air bubbles. 👐
5. Second Rise:
Transfer the loaves onto a baking sheet lined with parchment paper and dusted with semolina. Loosely cover and let rise for another 90 minutes. ⏳
6. Baking:
Preheat the oven to 220°C (430°F). Place a pan of water at the bottom of the oven to create steam. Bake the ciabatta for 20–25 minutes or until golden brown and crusty. 🥖🔥
7. Cool and Serve:
Let the bread cool completely on a wire rack before slicing. Perfect for sandwiches or dipping in olive oil. 😋🫒
💡 Tips:
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High Hydration: The dough will be soft and wet — that’s normal! It ensures the signature airy, open crumb. 💧
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Steam Boost: Steam helps form a crispy crust. If you don’t have a tray, spray water into the oven right after placing the loaves. ☁️
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Flavor Variations: Add pitted black olives or chopped rosemary to the dough for an aromatic twist. 🌿🫒
Enjoy your homemade Ciabatta! 🥖
