Usuba
Crispy Ciabatta
Italian bread with airy crumb and crispy crust. Made from simple ingredients: flour, water, salt, and yeast. The dough is left to rise for a long time, which gives it a characteristic structure with large pores. Baked at high temperature with steam to achieve an authentic crust.
- Total
- 120 min
- Standard serving
- 216.9 g
Ingredients
Total 4
Instructions
- 1
Step 1
Add salt and yeast to warm water. Stir and let sit for 10 minutes.
- 2
Step 2
Sift the flour into a bowl. Pour in the prepared liquid and stir until smooth. The dough will be sticky — you don't need to knead it, just mix it with your hand or wooden spoon.
- 3
Step 3
Place the dough in a tall glass bowl, cover with a towel, and leave in a warm place for 12 hours. It's best to leave it overnight until morning.
- 4
Step 4
Line a baking sheet with parchment paper and sprinkle it generously with flour.
- 5
Step 5
Pour the dough onto parchment and form a square. Fold the edges inward: first the top and bottom edges, then the sides. Turn the dough seam-side down, cover with a towel, and let it rest for 1–1.5 hours.
- 6
Step 6
Place a container with boiling water on the bottom of the oven. Bake at 250 °C for 15 minutes, then reduce the temperature to 220 °C and bake for another 15 minutes.
- 7
Step 7
Place the finished bread on a cooling rack, cover with a towel and let it cool for at least 30 minutes.
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