Ciabatta A Old Italian Bread Recipe

Verified Recipe

Time: 1220 minutes

Created:

Ingredients:

  1. active dry yeast
  2. warm water
  3. bread flour
  4. milk
  5. olive oil
  6. salt

Steps:

  1. 1
  2. to make sponge: in a small bowl stir together 1 / 8 teaspoon of the yeast and the warm water and let stand 5 minutes , or until creamy
  3. in a bowl stir together yeast mixture , 1 / 3 cup of the water , and 1cup of the bread flour
  4. stir 4 minutes , then over bowl with plastic wrap
  5. let sponge stand at cool room temperature for at least 12 hours and up to 1 day
  6. 2
  7. to make bread: in a small bowl stir together yeast and milk and let stand 5 minutes , or until creamy
  8. in bowl of a standing electric mixer fitted with dough hook blend together milk mixture , sponge , water , oil , and flour at low speed until flour is just moistened
  9. add salt and mix until smooth and elastic , about 8 minutes
  10. scrape dough into an oiled bowl and cover with plastic wrap
  11. 3
  12. let dough rise at room temperature until doubled in bulk , about 1 1 / 2 hours
  13. turn dough out onto a well-floured work surface and cut in half
  14. transfer each half to a parchment sheet and form into an irregular oval about 9 inches long
  15. dimple loaves with floured fingers and dust tops with flour
  16. cover loaves with a dampened kitchen towel
  17. let loaves rise at room temperature until almost doubled in bulk , 1 1 / 2 to 2 hours
  18. 4
  19. at least 45 minutes before baking ciabatta , put a baking stone on oven rack in lowest position in oven and preheat oven to 425f
  20. 5
  21. transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet
  22. line up far edge of baking sheet with far edge of stone or tiles , and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles
  23. transfer remaining loaf to front half of stone in a similar manner
  24. bake ciabatta loaves 20 minutes , or until pale golden
  25. cool loaves on a wire rack
  26. my
  27. i only left this for 4 hours but the taste and texture were fantastic and the sponge almost spilled over the rim of the bowl ! it was a bit difficult to get out of the bowl because of its stickiness but that was to be expected', "for those that thought the sponge needed water , it doesn't", "it will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling , frothy , sticky sponge", 'secondly , i made this recipe cautiously because i expected it to be very difficult to handle , but it was not
  28. i prepared the sponge two days in advance and kept it in the fridge
  29. i had no problems with it being too sticky
  30. i cooked it on a pizza stone and basted with water every 5 minutes for a brown , crunchy crust
  31. the parchment did burn a little around the edges while baking , but it was reminiscent of an old italian bakery', "the easiest 'real sourdough' recipe", "those without 'aging' of dough lack the genuine ciabatta taste , even though they may get the consistancy right", "this one gets even better with more than one days aging of the 'sponge'", 'i have fallen in love with making bread these past few months , and this is the best recipe i have have did , by far
  32. i have made at least 12 loaves with this , and every time i make it , my friends devour it instantly
  33. i have modified it a little , though
  34. i found the original recipe to be too dry for my tastes when it came out of the over , so i tripled the olive oil , and it came out moist and delicious', "add more oil to the recipe and you're in great shape", 'i love this bread ! it was a little involved as far as prep time but it was easy , good , and tasted just like what we had eaten in florence ! i will make it again
  35. for 15 people i made 6 loaves with enough left over for dinner the next night


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