This recipe for cloud kitchen is not a traditional ciabatta bread, it’s easy to make, requires no fancy tools or equipment, and rises overnight in the fridge, meaning you can take the dough out and bake it whenever you’re ready.
It can be made into two loaves or eight ciabatta loaves, depending on how you feel. Leftovers freeze well and also make the most amazing garlic bread.
In a large bowl, combine the high quality flour and the first measure of water. Mix with a spatula or your hands to form a firm, shaggy dough. Cover with a towel and let rest for 30 minutes.
After 30 minutes, mix the second measure of water with the yeast and add to the bowl with the salt. Mix by pinching and flattening the dough with your fingers, then stretch and fold it back on itself until it starts to come together. Mix the dough for five minutes using the stretch and fold technique. To do this, place your hand under a piece of dough, pull it up and fold it back on itself. Rotate the bowl 90 degrees and repeat. Continue working around the bowl.
Once you’ve finished mixing, transfer the batter to a lightly oiled plastic bowl or container, ideally with clear sides. Cover with a lid or a tea towel.
Let the dough rise for two hours, with one set of stretches and folds every 30 minutes (so a total of four sets of stretches and folds). To stretch and fold, you repeat the same movement as in the mixing phase – reach your hand under it, stretch the dough up and over itself, then turn the container 90 degrees and repeat until you did it four times. Then cover the dough and let it sit for 30 minutes until you repeat the next set of stretches and folds.
Once you have completed the stretching and folding process, cover the bowl with a lid or plastic wrap and place in the refrigerator overnight or for up to 24 hours.
When you’re ready to bake the ciabatta, line a baking dish with parchment paper and lightly flour the paper. Generously flour a work surface. Flour the surface of the dough, then unmold on a floured work surface. The dough is quite sticky, so it is very important to use enough flour.
Roll out the dough into a square about 24 x 24 cm, adding additional flour if necessary. Cut into two pieces, then, working one at a time, transfer to the baking sheet, turning so the floured side is facing up. Tuck in the edges of the dough slightly and form a rough rectangle. Repeat with the second piece of dough, leaving space between the loaves to rise and spread.
Cover the pan loosely with plastic wrap or a lid and place in a warm place for 45 minutes to an hour to let the dough rise, until it has risen slightly and when slightly depressed from the fingertips, an imprint is left that slowly rises. return.
While the dough is rising, preheat the oven to 220°C. Let the oven preheat for about 20 minutes to make sure it heats up properly.
Once the dough has risen, transfer it to the oven and bake for 18-20 minutes until the ciabatta is cooked through and golden and sounds hollow when tapped underneath.
Remove from oven and let sit on pan for 5 minutes, then transfer to a cooling rack to cool completely before slicing.
Store leftovers loosely wrapped at room temperature.
Remarks: To form rolls, flatten the dough into a 28 x 20 cm rectangle and cut into rolls. Return to the floured baking sheet and let rise and bake in the same way as the breads.
