Ciabatta Bread
Ciabatta is a rustic, Italian-style sourdough bread that’s perfect for sandwiches — especially grilled ones! It has a chewy crust and a flavorful, airy crumb. Plan ahead: you'll need to start the dough a day before baking. Like all homemade bread, it’s best enjoyed fresh but can be revived in the toaster or microwave after 48 hours.
Ciabatta Bread
Serves: 6 | Prep Time: 20 min | Cook Time: 60 min
Ingredients
- 4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour
- 1 c Sourdough Starter
- 2 1/4 c lukewarm water or milk
- 1 1/2 tsp salt
- 1 Tbsp olive oil
Instructions
Mix Ingredients. In the bowl of your stand mixer, mix together the Better Batter Gluten Free Flour, Sourdough Starter, water, salt, and oil. Blend on high speed for 4 minutes, or until completely combined – the texture will be between the texture of a very soft cookie dough and a drop biscuit dough.
Preheat oven to 500 degrees. Line a baking pan with parchment paper.
Place on parchment paper, spooning into two loaves of about a nine inch length, 3-4 inches wide, and 1 or 2 inches in height. Alternately you may make into shorter rolls, using the same width and height.
Lightly flour the loaves or rolls and dimple them with floured fingers.
Rise. Let rise 45 minutes for loaves and 30 minutes for rolls.
Bake for 15-25 minutes, or until just golden or 210 degrees internally.
Remove to a rack to cool. Allow to cool completely before slicing or opening.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in July 2012. Original photo of food by Jennifer Bigler.
