Cranberry and Walnut Ciabatta

Instructions

1. 1

   Mix bread flour, yeast, salt, and honey in a large bowl. Gradually add warm water while stirring until a shaggy dough forms.

   Tip: Use lukewarm water around 40°C to activate the yeast properly without killing it.

2. 2

   Knead the dough on a floured surface for about 8 minutes until it becomes elastic and slightly sticky. Fold in the chopped cranberries, walnuts, and olive oil until evenly distributed.

   Tip: The dough should be wet and rustic—ciabatta dough is naturally looser than other bread doughs.

3. 3

   Place the dough in an oiled bowl, cover with a damp tea towel, and let it rise at room temperature for 1 hour and 30 minutes until doubled in size.

   Tip: Look for visible bubbles on the surface as a sign the dough is ready.

4. 4

   Preheat your oven to 220°C. Dust a baking sheet generously with cornmeal.

   Tip: The cornmeal prevents sticking and adds texture to the crust.

5. 5

   Gently turn the dough out onto the prepared baking sheet without deflating it. Shape it loosely into an oval loaf about 25 cm long, keeping it rustic and uneven.

   Tip: Handle the dough delicately to preserve the air pockets you've created during rising.

6. 6

   Press fresh rosemary sprigs into the top of the loaf and drizzle with a little extra olive oil. Cover loosely and let it rise for another 30 minutes.

   Tip: This second rise adds extra volume and creates a lighter crumb structure.

7. 7

   Score the top of the loaf with a sharp knife in two or three diagonal slashes, then spray with water to create steam.

   Tip: Steam helps the crust develop a beautiful golden color and crispy texture.

8. 8

   Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If browning too quickly, tent with foil for the last 10 minutes.

9. 9

   Cool on a wire rack for at least 15 minutes before slicing and serving.

   Tip: Cooling allows the interior to set properly and makes slicing much cleaner.