4-Hour Ciabatta Breadsticks with Perfect Open Crumb – Easy Recipe!

#bread #ciabatta #baguette
In this video, I’ll show you how to make delicious ciabatta bread sticks with a perfect open crumb in just 4 hours! This easy recipe gives you crispy, golden-brown bread on the outside, and a soft, airy texture on the inside. No need for an overnight wait—just follow these simple steps for bakery-quality bread right at home. Perfect for any occasion!

Ingredients
300 g medium-strength 00 flour (W 260-280)
240 g water
5 g fresh yeast
6 g salt

Procedure
1. Hand Kneading
Place the flour in a bowl and add almost all the water, mixing with a spoon until you get a rough dough. Add the yeast dissolved in a little water and continue kneading for a couple of minutes. Add the salt and the remaining water gradually. Knead until you obtain a smooth dough, taking short breaks to help the gluten develop effortlessly.

2. Rest in Bowl (15 minutes)
Cover the dough and let it rest in the bowl for about 15 minutes.

3. First Coil Fold
Perform a coil fold by folding the dough onto itself. Cover and let it rest for another 15 minutes.

4. Second Slap and Fold
Transfer the dough to a work surface without flour and use the slap and fold technique to strengthen the structure. Cover and let it rest for another 15 minutes.

5. Third Slap and Fold and Dough Closure
Repeat the slap and fold, then close the dough and transfer it to an oiled container. Cover and let it rise until doubled in size (about 1 hour and 30 minutes, depending on the temperature).

6. Shaping the Baguettes
Generously flour the work surface and gently turn out the dough.
Divide it into 4 pieces with a bench scraper without deflating it too much.
Gently stretch each piece to form baguette-like loaves.
Place them on a baking tray without parchment paper, leaving space between them.

7. Second Proofing (40 minutes)
Cover the loaves with a baking tray or a cloth and let them rise for 40 minutes.

8. Baking with Steam
Preheat the oven to 250°C, placing a container with stones (not on the bottom). When baking, place the baking tray with the bread on the bottom of the oven.
Pour some water over the hot stones to create steam and immediately place the bread in the oven.
After 8 minutes, remove the stones to release the steam and continue baking until golden brown, for a total of 20-25 minutes.

9. Cooling
Remove from the oven and let the loaves cool on a wire rack to achieve a crispy crust.

This method will give you light and well-aerated baguette-style ciabatta loaves. Happy baking! 😊

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