Homemade Chewy, Crunchy Ciabatta

Who can say no to a rustic Italian bread? Actually, who can even say no to bread? Ciabatta has to be in my top three favorite breads because of the crunchy exterior and soft, chewy interior. It's large air pockets makes the bread super light, and it'll be as if you didn't even have a first slice! There is nothing better than spreading some butter on a warm slice (or two, or three).

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Ingredients

• 2 1/2 cups (355g) all purpose Flour

• 1 cup + 2 tablespoons (280ml) water

• 2 teaspoons (6g) kosher salt

• 1 teaspoon (3g) instant yeast

Directions

1. Add the yeast to the warm water (105 F/40 C) along with a spoonful of the flour. Stir to combine and let sit for 5 minutes until foam and bubbles appear on the surface.

2. In a large bowl, add the flour and salt. Pour the water mixture into the flour. Using a spatula, mix the ingredients until a rough dough forms and the flour is fully combined. Cover the bowl with plastic wrap and rest in a warm area for 2 hours.

3. Once the dough has rested, perform the stretch and fold technique. Wet your fingers with water and grab under one corner of the dough. Stretch as high as you can without tearing the dough, then fold over to the opposite side. Rotate the bowl, and repeat the technique three more times. Then, cover the dough and rest for 30 minutes.

4. Perform 3 more sets of the stretch and fold, resting the dough for 30 minutes after each set. The dough should become more elastic and stretch further than the previous set.

5. After the final 30 minute proofing, transfer your dough onto a floured work surface. Lightly flour your hands and the top of the dough. Shape the dough into a rough 8 inch rectangle by gently grabbing and pulling from under the dough. Avoid pressing down from the top so as to not knock out all of the air.

6. Starting from the edge closest to you, roll the dough up and pinch the seams to seal. Divide the dough into three and cover with plastic wrap. Rest for 45-50 minutes.

7. Preheat the oven to 450 F (232 C). Place an inverted baking tray on the middle rack. Five minutes before the last proofing finishes, place a parchment sheet on the tray and insert back into the oven.

8. Remove the baking tray from the oven. Carefully lift each dough and gently stretch lengthwise. Place onto the baking tray and into the oven. Spritz the dough with a spray bottle of water to help develop the crunchy crust. Bake for 10 minutes, then turn the temperature down to 400 F (204 C) and spritz with water again. Bake for another 12-15 minutes until you get a golden exterior.

9. Remove from the oven and cool completely on a wire rack.

Enjoy, and satisfy your craving!