Ingredients:
4 cups all-purpose flour
1 1/2 cups water, room temperature
1/4 teaspoon dry active yeast
1 1/2 teaspoons sea salt
Directions:
In a large mixing bowl, combine the flour, yeast, and sea salt. Add the water and mix until a shaggy dough forms.
Cover the bowl with a damp towel and let the dough rest at room temperature for 18 to 24 hours.
After the resting period, the dough should be bubbly and sticky. Turn the dough out onto a well-floured surface and shape it into a loaf, being careful not to deflate it too much.
Preheat your oven to 450°F (230°C) and place a cast iron skillet or baking stone inside to heat.
Carefully transfer the loaf onto a piece of parchment paper and slide it into the preheated skillet or onto the baking stone.
Bake for 25-30 minutes, or until the ciabatta is golden brown and crusty.
Allow the bread to cool completely on a wire rack before slicing.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes (plus 18-24 hours resting time)
Kcal: Approximately 160 kcal per slice
Servings: 10-12 slices