Bread Machine Ciabatta Bread Recipe Recipe Cards

BREAD MACHINE / ABM RUSTIC STYLE CIABATTA

Steps:

• In the bread machine's basin, proof the yeast by pouring in the warm water and dissolving the pinch of sugar in it then sprinkling the yeast on top-- if you don't have a 1/8 teaspoon size or a sliding measuring spoon, just leave few millimeters of leeway in a 1/2 tsp size spoon.
• Let the yeast proof for 10 minutes with the bread machine's lid open.
• Add the flours and salt and blend well by hand or slowly with a dough hook until the flour has completely absorbed the water.
• If you want add rosemary or other herbs, add them now too and blend.
• Pour on the olive oil around the bin but don't blend it in by hand.
• Close the bread machine and set it for a 2-lb loaf (1.5 should work if that's all your machine goes up to) at the DOUGH CYCLE. Kick back and let it do its work!
• When the dough cycle ends, leave it in the machine, covered, for 20-30 minutes to rise. After the rise is complete, preheat the oven to 425°F.
• Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf pan. This bread is best coming out relatively flat! The olive oil is a must for this, cooking spray won't make it come out the same! Brush the olive oil all over the inside of the pan, then sprinkle the cornmeal all over the bottom of the pan.
• Extract the dough from the bread machine, it should have a wonderful thick and elasticy consistency. Lay it into the prepped loaf pan and smooth out the top when done.
• Bake at 425F for 20-30 minutes or until golden brown on top.
• For that rustic look and crackly feel, brush a little olive oil onto the top and dust with some flour prior to baking.
• For Roman style ciabatta, season with marjoram and you can also make it ciabatta al latte by softening the dough with milk.

CIABATTA BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. (See Editor's Note for stand mixer instructions.)
• Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
• Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.

TRADITIONAL ITALIAN CIABATTA BREAD

Steps:

• First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. If your house is on the warm side then place the biga in the fridge for 8-12 hours, remove from the fridge and let it come to room temperature for about 45-60 minutes.
• In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga. With the flat beaters mix until the mixture starts to come together for about 2-3 minutes. Then switch to the dough hook and knead for another 3 minutes. This is a soft sticky dough.
• With the help of a spatula place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for about one hour or until doubled in bulk.
• Move the dough to floured flat surface, sprinkle the top of the dough with flour and divide into two parts. Form each part into an oblong shape, place on parchment paper that is lightly sprinkled with flour, then lightly sprinkle the dough with flour. Cover with a clean tea towel and let rise 1 hour or until doubled in bulk.
• Place a baking sheet (upside down) or a baking stone in the oven, and an empty oven proof cake pan on the bottom of the oven, then pre-heat the oven to 450F (230C)
• Before putting the dough in the oven add either a cup of boiling water or some ice cubes (about 8) in the cake pan, then quickly & carefully place the parchment paper and bread on the cookie sheet or baking stone and bake for approximately 20 minutes.Move the baked bread immediately to a wire rack to cool. Enjoy!

CIABATTA WITH HINTS OF ROSEMARY / BREAD MACHINE

Steps:

• Biga:.
• Place the biga ingredients in machine according to your manufactures directions. My machine calls for wet first then top with dry.
• Set machine for dough cycle, press start and let kneed for 5 minutes. Shut machine off and let rise over night at least 12 hours.
• Dough:.
• Place the wet ingredients over the biga then top with flour and rosemary. Place salt, sugar and yeast in separate corners.
• Set machine to basic dough setting press start.
• When finished remove dough to two bowls covered with an oiled plastic wrap.
• Place in a draft free warm place and let rise till tripled in size. About 1 hour.
• Flour 2 cookie sheet pans.
• Carefully place each dough onto pans. With floured hands shape dough into a rectangle one inch deep. Try not to release any of the air bubbles that were made during the rise.
• Sprinkle dough with flour and let rise again in a draft free warm place for 30 minutes.
• Preheat oven to 425 degrees.
• Bake for 25-30 minutes.
• Spraying with water during baking gives a crisp crust. Or you can place a couple ice cubes in the oven to release steam which will produce a crisp crust.