Adapted from Alfa Forni with permission. Recipe by Vittorio .
Wood-Fired Ciabatta
Wood-Fired Ciabatta
Ciabatta means 'slipper' in Italian, and the shape should be exactly that - flat, wide, and slightly irregular. The key to proper ciabatta is a very wet dough (about 74% hydration), which gives you those gorgeous open holes and a light, airy crumb. Don't be tempted to add more flour when it feels sticky - that's exactly how it should be. A pizza oven gives ciabatta something a kitchen oven can't: the intense initial heat creates a crackling crust while the steam from the wet dough puffs the interior into those beautiful irregular pockets.
Ingredients (Makes 2 Loaves)
- 500g strong white bread flour (or tipo 0 if you can find it)
- 370ml water at room temperature
- 12g fresh yeast (or 5g instant dried yeast)
- 12g fine salt
- 1 tsp honey
Method
- Dissolve the yeast in the water, then stir in the honey. Add three-quarters of the flour and mix well until you have a thick, sticky batter.
- Sprinkle in the salt and stir to dissolve, then add the remaining flour. Mix until just combined - this isn't a dough you knead extensively. The gluten develops during the long rise.
- Cover the bowl with cling film and leave at room temperature (25°C or above) for 90 minutes until doubled in size.
- About an hour before baking, light your pizza oven. Build the fire gradually to reach 220-240°C with glowing embers rather than active flames. Place a small dish of hot water near the embers to create steam.
- Wet your work surface (not flour - wet). Gently tip the risen dough onto it. With oiled hands, stretch it into a rough rectangle, being careful not to knock out the air. Cut in half to make two loaves.
- Dust a baking tray generously with semolina. Gently transfer the loaves onto it - they should look rough and slipper-shaped. Don't try to make them neat.
- Spray the inside of the oven with water from a plant mister for steam, then slide the tray in. Bake for 35-40 minutes at around 200°C, turning the tray halfway through.
- If the tops are browning too quickly, cover loosely with foil. The ciabatta is done when golden and hollow-sounding when tapped.
Cedar Tip
Resist the urge to add more flour. Ciabatta dough should be wet and sticky - that's what creates the open, holey crumb. Use wet hands and a wet surface instead of flour when shaping.
🔥 You'll Need
