Walnut Ciabatta

Instructions

1. 1

   Combine warm water, yeast, and honey in a large mixing bowl, then let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures proper fermentation.

2. 2

   Add flour, salt, and olive oil to the yeast mixture, stirring until a shaggy, sticky dough forms.

   Tip: The dough should be quite wet—this creates the characteristic open crumb of ciabatta.

3. 3

   Knead the dough for 10 minutes by hand or 8 minutes in a stand mixer until smooth and elastic, then fold in the toasted walnuts gently until evenly distributed.

   Tip: Folding rather than mixing preserves the walnut pieces and creates texture.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until doubled in size.

   Tip: A warm kitchen will speed up this process.

5. 5

   Preheat oven to 220°C and place a baking stone or sheet inside to heat.

   Tip: A hot surface creates that signature crispy crust.

6. 6

   Turn the dough out onto a floured surface and gently shape into an oblong loaf about 30 cm long without deflating it too much.

   Tip: Handle the dough loosely to maintain the airy structure.

7. 7

   Transfer the loaf to parchment paper and let it proof for 30 minutes, covered lightly.

   Tip: The second rise develops flavor and texture.

8. 8

   Spray the preheated baking stone with water, carefully transfer the loaf onto it, then score the top diagonally with a sharp knife.

   Tip: Steam in the oven creates a crispy crust.

9. 9

   Bake for 35 minutes until deep golden brown, sprinkle with sea salt flakes in the last 5 minutes, then cool on a wire rack for at least 15 minutes before slicing.

   Tip: Cooling allows the internal structure to set properly and makes slicing easier.