A classic, rustic ciabatta with a soft, airy crumb and a crispy crust. Perfect on its own or elevated with olives, cheese, and herbs. This bread delivers everything people love about traditional ciabatta — open texture, golden crust, light structure — without the usual hassle. Ciabatta dough is known for its high hydration, sticky texture, and fragile handling. It’s often time-consuming and tricky for home bakers to manage. That’s why D’BakerAid simplifies the process. Our proofing and fermentation modes reduce time, improve consistency, and eliminate the guesswork of artisan bread baking. With D’BakerAid, you get bakery-quality results faster, cleaner, and with greater confidence.

Ingredients

For the Dough:

* 500g bread flour


* 395g lukewarm water


* 2 tbsp instant or dry yeast


* 1 tsp sugar


* 1 tsp salt


* 45g olive oil

Optional Filling:

* 70g green olives (paprika-stuffed), sliced


* 70g black olives, sliced


* 120g diced semi-hard cheese



* 1 tsp fresh thyme, chopped


* Fresh black pepper


Step by Step:

1. Activate the Yeast

In the D’Yeast 2.5L bowl, combine water, yeast, and sugar.
Select the Dry Yeast Activation Program and let it run until fully foamy and active.

2. Mix the Dough

Transfer the activated yeast to the D’Dough 4.5L bowl.
Add flour and salt. Mix by hand or mixer until a sticky, smooth but quite liquid dough forms.

3. First Proofing — Controlled, Consistent

Close lid and run the White Dough Proofing Program. What typically takes hours is done reliably in 45 minutes.

During the Proofing:

• Every 15-20 minutes, with wet hands, perform coil folds directly in the D’Dough bowl:

- Gently lift the dough from the center with two hands.

- Allow the ends to coil underneath as you lower it back down.

- Rotate the bowl and repeat 4-6 times until the dough strengthens and tightens.

• This replaces messy countertop work and keeps gluten structure intact.

After 1-2 rounds of in-bowl folds and proofing, the dough should be smoother and more elastic.

4. Optional Filling & Folding

If adding the filling:

Lightly oil your hands. Stretch the dough inside the bowl into a rectangle. Scatter olives, cheese, thyme, and pepper. Gently fold edges inward inside the bowl to enclose the filling.

Cold Rest for Easier Shaping:

Cover the bowl and place the dough in the fridge for 30 minutes. This short chill helps reduce stickiness and makes shaping easier.

During this cooling period, perform two gentle in-bowl coil folds (about every 10-15 minutes). This will continue strengthening the structure while the dough relaxes and firms up slightly.

5. Shape & Final Rise

Turn dough onto a floured surface. Divide into 3-4 rustic loaves.
Shape gently twisting it. Transfer to a lined tray and rest covered(optional) for 30-45 minutes.

6. Bake with Steam for a Rustic Finish

Preheat oven to 230°C / 445°F.
Fill the D’Steamer 80% with water and preheat inside oven for 10-15 minutes.
Bake loaves 20-25 minutes until golden, crisp, and hollow-sounding.

Why D’BakerAid Makes a Difference

- No more guessing hydration or proofing time

- Reduced fermentation time without losing flavor

- Consistent, professional bakery results at home

- Steam system ensures proper crust development

Serving Ideas

Enjoy simply with olive oil and balsamic vinegar, or my personal favorite — a generous layer of cold butter. This bread is perfect for antipasti boards, sandwiches, or served alongside soups and salads.