Ciabatta
Airy bread. High hydration, open crumb.
- Program
- Bake
- Temperature
- 180 °C
- Time
- 12–15 min
2 small loaves · Do not flip · Rest 15 min
Recipe
Servings
8 servings
(1 serving = 1 slice)
8
Allergens
Flagged from the ingredients in this recipe.
- Gluten
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Ingredients
Amounts follow the servings above.
- Wheat flour500 g
- Water3.8 dl
- Fresh yeast10 g
- Salt2 tsp
- Olive oil2 tbsp
Method
Step by step.
- 1Stir together flour, water, yeast, salt and oil to a wet dough. Do not knead hard — it should be sticky.
- 2Prove 90 min until it is boblete and has doblet.
- 3Stjeln the dough out on a well the flour brett. Divide into to. Fold easily, do not roll out i hjel lufta.
- 4Set the air fryer to Bake and preheat 5 min. Bake at 180 °C for 12–15 min until dyp skorpe.
- 5Cool before carving so krummen setter.
Flavour and filling
Simple
- Wheat flour
- Yeast
- Salt
- Olive oil
- Water
With olives
- Svarte oliven
- Rosemary
- Olive oil
Timer · Bake · 12 min at 180 °C
12:00
Start once the basket is in.
Along the way
- High heat gives a crisp crust. Cool before you slice.