Annie B.: "I absolutely love ciabatta bread and I don't thin…" Read More
6Ingredients
560Calories
90Minutes

This classic dish will not disappoint. You will fall in love with out 4 Hour Baguette recipe. It is loaded with flavor and the perfect recipe to switch up your routine. Try out this 4 Hour Baguette recipe and comment below with your thoughts. We love to read users thoughts on our recipes. You can also give this recipe a star rating for others to follow along. We hope you enjoy this 4 Hour Baguette recipe as much as we do!

Ingredients

  • 1 1/2 cups water (warm at 43C max.)
  • 1 teaspoon yeast
  • 3 1/4 cups flour
  • 1 1/2 teaspoons salt
  • cooking oil (enough to cover the baking pan)
  • 1/2 cup ice

Directions

  1. Mix the warm water with the yeast and let it sit for 10 minutes.
  2. Add the flour and mix everything together with a fork until the dough begins to form. Once the dough has formed, let it sit for 20 minutes.
  3. Add salt and begin kneading the dough either in a bowl or on a table covered with flour. Knead the dough until you notice that it no longer sticks to the bowl or table (approx. 15–20 minutes).
  4. Once the dough becomes soft and elastic, place it in a large bowl with a layer of cooking oil. Cover the bowl with plastic wrap and let the dough sit in the oven (turned off) for 45 minutes.
  5. When the dough grows double its size, cover a table or counter top with some flour, place the dough on top of it and extend it out into a rectangular shape.
  6. Fold the dough in half, then begin folding all four sides of the dough into the center.
  7. Place the dough back into the bowl and let it sit in the oven for another hour.
  8. Take the dough out of the oven and preheat the oven to 230C.
  9. Turn over a baking tray and place a sheet of parchment paper on the bottom side (the bread will be baked on the opposite side of the tray).
  10. Cover the countertop/table with flour again and place the dough on top of it. Separate the dough into three portions and roll them out into long, tube-like shapes (20–25 cm long).
  11. Make 3 sections with the parchment paper by folding out two sections of the paper in the middle. Sprinkle some flour on the parchment paper, place the three pieces of dough in each section, cover them in plastic wrap, and let them sit for another 40–50 minutes.
  12. Place the dough over a pan (with the parchment paper still under it) on top of the first oven grid. Below the oven grid place a metal container with the 1/2 cup ice.
  13. Close the oven and let the dough bake for 30 minutes.
  14. Once the bread is ready, let it cool off for 30 minutes and then serve.
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NutritionView more

560Calories
Sodium50%DV1190mg
Fat12%DV8g
Protein27%DV14g
Carbs34%DV103g
Fiber16%DV4g

PER SERVING *

Calories560Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium1190mg50%
Potassium160mg5%
Protein14g27%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate103g34%
Dietary Fiber4g16%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Annie B. 1 Jun 2015
I absolutely love ciabatta bread and I don't think that an Italian meal is complete without it. This recipe makes very good bread, one that rivals the best fresh baked breads I have tried. I recommend making a double batch, it works great to slice with dinner or make Panini sandwiches with it.