Ciabatta Bread Recipes

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CIABATTA (ITALIAN SLIPPER BREAD)



Ciabatta (Italian Slipper Bread) image

DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.

Provided by Lisa Pizza

Categories     Yeast Breads

Time 16h20m

Yield 2 loaves, 4-6 serving(s)

Number Of Ingredients 10

1/8 teaspoon active dry yeast
2 tablespoons water (105-115 F)
1/3 cup room-temp water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105-115 F)
2/3 cup room-temp water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt

Steps:

  • Make sponge: Stir together, warm water and yeast.
  • Let stand 5 minutes, until creamy.
  • Transfer yeast mixture to another bowl and add room-temp water and flour.
  • Stir for 4 minutes.
  • Cover bowl with plastic wrap.
  • Let stand at cool room temp at least 12 hours and up to 1 day.
  • Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
  • In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
  • Beat on medium for 3 minutes.
  • Add salt and beat for 4 more minutes.
  • Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
  • Note: Dough will be VERY sticky and full of bubbles.
  • Cut two pieces of parchment paper, approx 12 inches by 6 inches.
  • Place on baking sheet and flour well.
  • Turn dough out onto a well-floured surface and cut in half.
  • Transfer each half to paper and form irregular ovals approx 9 inches long.
  • Dip fingers in flour and dimple loaves.
  • Dust tops with flour.
  • Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
  • At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
  • Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
  • Remove to cooling racks and repeat with second loaf.

CIABATTA BREAD



Ciabatta Bread image

This very simple recipe can be made in the bread machine using the dough cycle. I make it at least 3 times a week.

Provided by Marina

Categories     Bread     Bread Machine

Time 1h55m

Yield 24

Number Of Ingredients 6

1 ½ cups water
1 ½ teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 ¼ cups bread flour
1 ½ teaspoons bread machine yeast
Calories73.4 calories
Carbohydrate13.7 g
Fat0.9 g
Fiber0.5 g
Protein2.3 g
SaturatedFat0.1 g
Sodium146.3 mg
Sugar0.2 g

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.

CIABATTA



Ciabatta image

Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.

Provided by Benoit Hogue

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT1h

Yield 15

Number Of Ingredients 10

⅛ teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
⅓ cup warm water
1 cup bread flour
½ teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
⅔ cup warm water
1 tablespoon olive oil
2 cups bread flour
1 ½ teaspoons salt
Calories96.1 calories
Carbohydrate17.6 g
Cholesterol0.2 mg
Fat1.3 g
Fiber0.6 g
Protein3 g
SaturatedFat0.2 g
Sodium234.5 mg
Sugar0.2 g

Steps:

  • 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. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
  • To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. 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; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
  • Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
  • At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
  • Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. 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. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

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AUTHENTIC CIABATTA BREAD RECIPE, HOW TO MAKE CIABATTA ...
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From bakerbettie.com
2018-10-23  · Ciabatta Bread Recipe Overview. Skill Level: Advanced ; Techniques Used: Pre-Ferment (Biga) & Stretch & Fold Method for Bread Making; Ciabatta is a classic Italian style …

4.4/5 (78)
Category Breads
Servings 2
Total Time 16 hrs 30 mins

  • MAKE THE BIGA: At least 12 and up to 24 hours before making your ciabatta, make the biga. In a large mixing bowl, combine the ingredients for the biga and stir together. Cover the bowl with plastic wrap and let it stand at room temperature for 12-24 hours.
  • COMBINE THE DOUGH: Add the rest of the ingredients for the ciabatta dough into the bowl with the biga. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a very wet and sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 45 minutes.
  • STRETCH AND FOLD: After the dough has rested for 45 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 45 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 45 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 45 more minutes. This is a three hour process from when the dough is mixed to when it is ready to be shaped. Four 45 minute resting periods with three stretch and folds in between.
  • PREP THE OVEN & OTHER EQUIPMENT: During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast iron skillet or another heatproof skillet on the bottom rack and a baking stone, baking steal, or a sheet pan turned upside down on the middle rack. Preheat your oven to 450F (230C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper sprinkled lightly with semolina or cornmeal.
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EASY HOMEMADE CIABATTA BREAD RECIPE | BAKED BY AN INTROVERT
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From bakedbyanintrovert.com
2019-12-19  · This is probably the easiest ciabatta bread recipe you’ll come across. It is an 80% hydration bread which means it’s very wet and sticky. Because of this, …

4.6/5 (339)
Category Yeast Bread
Servings 12
Total Time 24 hrs 15 mins

  • Combine the flour, water, and yeast in a medium bowl. Stir with a wooden spoon until fully combined and the mixture is smooth. Cover with plastic wrap and allow it to ferment at room temperature for 15 to 20 hours.
  • Add the poolish and all ingredients for the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until all the flour is moistened, about 2 minutes. Increase the speed to medium-low and mix until dough forms into a mass and pulls away from the sides of the bowl, about 6 minutes.
  • Switch to the dough hook attachment and mix on medium-low until dough becomes smooth and shiny, about 10 minutes. The dough will be soft, wet, and sticky much like batter.
  • Lightly coat the inside of a large bowl with olive oil or nonstick spray. Use a silicone dough scraper to scrape the dough into the bowl. Cover with plastic wrap and let rise for 1 hour at room temperature.
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HOMEMADE CIABATTA BREAD {STEP BY STEP} - ITALIAN RECIPE BOOK
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From italianrecipebook.com
2017-05-08  · Ciabatta Bread Recipe. Light, porous and airy on the inside, crusty and golden brown on the outside ciabatta bread is all about flavor and texture. Print Pin Rate / …

Estimated Reading Time 9 mins

  • In a medium size bowl add water and dry yeast. Wait 10 minutes until the yeast is fully dissolved and has a “creamy’ texture.
  • Mix in the flour. You should get a very loose and sticky dough. It should have consistency thick enough not to come off from the spoon as, say, sour cream or greek yogurt, but wet enough so that it’s impossible to knead it by hand.
  • Cover the bowl with a plastic wrap and let the dough rest at a room temperature for 3-4 hrs or overnight. I just don’t recommend leaving biga for more than 24 hrs as the yeast will start to over-mature and loose its power.
  • Once biga is rested it will become bubbly and might become even looser when you left it. Now pour lukewarm water in the bowl, going around the edges of the bowl and pouring small portions at a time. This is how we hydrate and aerate biga even more at the same time liberating it from the bowl.
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CIABATTA BREAD RECIPE | ITALIAN RECIPES | UNCUT RECIPES
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From uncutrecipes.com
For the Pre-Fermented Dough: 01 - In a bowl, combine the 2 Flours. 02 - In another bowl, dissolve the Yeast into the Water. 03 - Combine the two bowls and mix everything well for …

Price Makes
Skill Level Time

  • 01 - In a bowl dissolve Yeast and Malt in the Water. 02 - Now, using an electric mixer, combine the flours, the Water mixture and the pre-fermented dough until a bigger and tougher dough clumps around the paddle.03 - If you can, replace the standard paddles with the dough hook ones, add the salt and keep mixing the dough for 10 extra minutes. If you can't change the paddles, mix for 12 minutes or until the dough is smooth and elastic.04 - Cover the bowl with cling film and allow to rise at room temperature for an hour.05 - Dust the work surface with durum flour.06 - Stretch the dough open and fold it. Stretch one half and fold it over. And do the same with the opposite side, repeating this for 10 - 15 times. Make sure your countertop is well dusted with durum flour. To avoid sticking, feel free to use a dough scraper. 07 - Preheat the oven at 250C / 480F. 08 - Divide the dough into 10 pieces, or smaller pieces depending on how big you want your loaves to be. 09 - Place all the loaves o
  • and allow to rise for 1 hour and a half at room temperature. 10 - Lay a sheet of parchment paper on a thin wooden board, or a baking stone ( placed on the bottom of the oven ). 11 - Spray some water on the oven walls before closing the oven door. 12 - Place the doughs on the parchment paper and cook them for 8 minutes at 250C / 480F. 13 - Lower the temperature to 180C and bake for another 8 minutes. 4 minutes before the end let the steam escape by placing a wooden spoon in the opening of the oven. This will give the
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EASY CIABATTA BREAD RECIPE • VEGGIE SOCIETY
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From veggiesociety.com
2019-03-07  · Easy ciabatta bread recipe or Italian “ slipper bread ”. Authentic, homemade from scratch, vegan and perfect to dunk in a hearty bowl of soup. Course Appetizer. Cuisine …

Estimated Reading Time 4 mins

  • Make your starter the night before you plan to bake the bread (this can be made up to 24 hours in advance).Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes. In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.
  • Use your stand mixer and combine the yeast and the warm milk. Let it sit for a few minutes until creamy. Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
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ITALIAN CIABATTA BREAD ROLLS RECIPE | CHEFDEHOME.COM
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From chefdehome.com
2021-08-17  · In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add …

Cuisine Italian
Total Time 45 mins
Category Side Dish, Bread

  • For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)
  • For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)
  • Shape the Dough - Punch the dough, transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.
  • Shape the Dough - Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place'em in 2 lines, 3-4 inch apart.
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HOW TO MAKE A BEAUTIFUL BREAD MACHINE CIABATTA
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From saladinajar.com
2021-07-31  · Bread Machine Ciabatta Recipe. Print Because ciabatta starts life as a very slack and sticky dough, the bread machine is a useful tool to mix and knead the dough. Make the …

Estimated Reading Time 8 mins

  • Combine yeast, water, and flour in the bread machine pan. (Use another container if you don't want to tie up your bread machine that long.) Select the dough cycle and turn on for about 5 minutes to mix the ingredients. Use a small spatula to scrape excess flour from the corners into the wet flour mixture. Turn off or unplug the machine and let sit for 12-24 hours.
  • If not using the biga within 24 hours, place the foamy mixture into the refrigerator. The flavor will only get better--up to 3-4 days. Allow the biga to come to room temperature before proceeding to the next step.
  • Select the DOUGH cycle and push start. After 15-20 minutes, open the lid and check the dough. The dough should start to look shiny but will still be sticky. The dough will wind around the paddle(s). (See video.) If the dough is not sticking to the sides at all, add water 1 tablespoon at a time. If the dough looks more like a thick pancake batter, add extra flour 1 tablespoon at a time. If you have weighed your flour correctly, hopefully, no adjustments will be necessary.
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CLASSIC ITALIAN CIABATTA RECIPE, PLUS 8 IDEAS FOR USING ...
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From masterclass.com
Slice ciabatta bread into thick slices or triangles and serve warm, as an appetizer alongside a small bowl of extra-virgin olive oil and balsamic vinegar. You can also use flavor the oil with …

Estimated Reading Time 7 mins

  • 1. To make the starter, stir together the water, flour, and yeast in a medium mixing bowl. Cover with plastic wrap and set aside at room temperature for at least 3 hours, up to overnight.
  • 2. To make the dough, transfer the starter mixture to the bowl of a stand mixer with the dough hook attachment, or use a bread machine. Add the remaining 1 1/2 cups of flour, 1 teaspoon of yeast, and salt, mixing on low speed until the dough no longer sticks to the sides of the bowl.
  • 3. Grease a large bowl with olive oil and transfer the dough to the bowl. Let it the dough rise for 1 hour, then gently deflate it with your hand. Let the dough rise a second time for another hour, then place it on a floured work surface and sprinkle more flour over the top of the dough.
  • 4. Use two floured bench scrapers and carefully shape the dough from the sides to form a rough rectangle shape. Cut in half and use the bench scrapers or wet hands to gently shape each half into a loaf. Alternatively, divide into quarters and make smaller ciabatta rolls (decreasing the bake time by 5 minutes).
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CIABATTA BREAD RECIPE • CIAOFLORENTINA
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From ciaoflorentina.com
Authentic Italian Ciabatta Bread recipe meaning slipper bread, originally from the Veneto, made with an overnight starter and cooked just like a pizza on a preheated pizza stone. …

  • Make your starter the night before you plan to bake the bread.Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.
  • Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy.Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
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CIABATTA - LEITE'S CULINARIA RECIPE | LEITE'S CULINARIA
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From leitesculinaria.com
2019-09-08  · Amazing.” That’s what folks are saying about this Italian bread recipe that’s made by hand with a biga, or starter. And author Carol Field says “Everyone who tries this …

  • If making the bread in a stand mixer: Stir the yeast into the milk in a mixer bowl; let stand until creamy, about 10 minutes. Add the water, oil, and biga (be sure to weigh the biga, don’t just measure it by volume) and mix with the paddle until blended. Mix the flour (be sure to weigh the flour, don’t just measure it by volume) and salt, add to the bowl, and mix for 2 to 3 minutes. Change to the dough hook and knead for 2 minutes at low speed, then 2 minutes at medium speed. The dough will be very sticky. Knead briefly on a well-floured surface, adding as little flour as possible, until the dough is still sticky but beginning to show evidence of being velvety, supple, springy, and moist. (If the dough seems almost impossibly sticky to work with, reread the headnote above from author Carol Field.) If making the bread in a food processor: Stir the yeast into the milk in a large bowl; let stand until creamy, about 10 minutes. Add 1 cup plus 3 tablespoons of cold water, the oil, and the b
  • Place the dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 1/4 hours. The dough should be full of air bubbles, supple, elastic, and sticky.
  • Turn the dough onto a generously floured surface and cut it into 4 equal portions. Roll each portion into a cylinder, then stretch each cylinder into a rectangle about 10 by 4 inches, pulling with your fingers to get each portion of dough long and wide enough.
  • Generously flour 4 pieces of parchment paper placed on peels or upside-down baking sheets. Place each loaf, seam side up, on a piece of parchment. Dimple the loaves vigorously with your fingertips or knuckles so that they won’t rise too much. The dough will look heavily pockmarked, but it is very resilient, so don’t be concerned.
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SOURDOUGH CIABATTA BREAD RECIPE | THE PERFECT LOAF
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From theperfectloaf.com
2018-08-21  · Sourdough Ciabatta Bread Recipe Vitals. The following sourdough ciabatta bread recipe results in four large ciabatta. I baked these in two batches of two in my home …

Hydration 85.00%
Total Dough Weight 2000 grams
Pre-fermented Flour 5.75%
Yield 4 x 500g ciabatta

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10 BEST CIABATTA BREAD SANDWICHES RECIPES | YUMMLY
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From yummly.com
2021-09-10  · Ciabatta Bread Sandwiches Recipes 62,077 Recipes. Last updated Sep 10, 2021. This search takes into account your taste preferences. 62,077 suggested recipes. Avocado Grilled Cheese KitchenAid. black pepper, kosher salt, green onion, goat cheese, …
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TRADITIONAL ITALIAN CIABATTA BREAD RECIPE - AN ITALIAN IN ...
From anitalianinmykitchen.com
2020-03-24  · 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. In the bowl of the …

Estimated Reading Time 7 mins

  • 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.
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EASY SMALL BATCH CIABATTA ROLLS - AHEAD OF THYME
From aheadofthyme.com
There are 5 main steps in making a fresh batch of homemade artisan ciabatta rolls (See the full recipe in the recipe card below). Dissolve the yeast: Dissolve instant yeast in lukewarm water in a cup, stir until mixed …

Estimated Reading Time 6 mins

  • In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.
  • Apply some water onto your hands and stretch and fold the dough in the bowl by folding the edges into the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
  • Transfer dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into a rectangle by gently pulling the dough from underneath. Be careful not to press the dough because the air holes trapped inside might get squeezed out.
  • Carefully transfer each dough onto a parchment-lined 8x12-inch baking tray. Because the dough is still quite sticky, dust with flour to help with handling it. Set aside.
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HOMEMADE CIABATTA BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
2015-01-10  · Mix briefly. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough …

Estimated Reading Time 5 mins

  • For the Yeast Starter Dough: Combine all ingredients in a 1-quart (4-cubowl and stir well. Cover with plastic wrap and allow to sit at room temperature for 8-12 hours (overnight works perfectly).
  • For the Ciabatta Dough: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, stir the yeast in to the water. Add all of the Yeast Starter Dough that you made earlier and has been sitting. Mix briefly. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough rest for 10 minutes.
  • Remove dough to a lightly oiled bowl large enough to hold double the amount of dough. Cover the bowl with plastic wrap and let the dough rest until it starts to puff up, about 30-45 minutes.
  • Using a silicone bowl scraper or spatula, scrape the dough on to a well-floured work surface. Have a cup of flour handy to use. Sprinkle the top of the dough with some flour. Using your silicone bowl scraper, scoop up one edge of the dough and fold it over the top of the dough to reach the middle. Scoop up the opposite edge and scoop it up to cover the fold you just made. Add some more flour to your board and the top of the dough (just enough to control stickiness). Let dough rest for 15 minutes and then repeat this same folding. Let rest another 15 minutes.
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RUSTIC ITALIAN CIABATTA | KING ARTHUR BAKING
From kingarthurbaking.com

  • To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours.
  • To make the dough: Add the water to the biga, mixing to incorporate the two. Combine the flour, yeast, and salt in a separate bowl, and add to the biga-water mixture.
  • Cover the dough in the bowl, let it rise for 1 hour, then gently deflate it. Let it rise another hour, then turn it out onto a liberally floured work surface, and sprinkle lots of flour on top.
  • Transfer the loaves onto a piece of parchment, leaving about 6" between them. Cover with a lightly greased piece of plastic wrap or a freestanding plastic cover, and let rise until they're very puffy, 1 1/2 to 2 hours.
  • About 30 minutes before the loaves are ready to bake, preheat the oven to 500°F. If you have a baking stone, place it in the middle of the oven when you start preheating, so it gets nice and hot.
  • Spritz the dough with water; or add steam to your oven (see "tips," below). If you're baking on a stone, transfer the bread to the stone, parchment and all.
  • Bake the ciabatta until it's golden brown, approximately 22 to 25 minutes. Turn the oven off, place ciabatta on the oven's middle rack (remove the stone if you’ve used one), crack the door open about 2", and allow ciabatta to cool completely in the turned-off oven.
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BAKERY-STYLE NO-KNEAD CIABATTA BREAD - GEMMA’S BIGGER ...
From biggerbolderbaking.com
2021-02-11  · In a large bowl mix together the flours, salt, and yeast. In a separate jug mix together the water and oil. Add the wet into the dry ingredients and mix to form a wet dough. Scrape down the bowl and cover with a …

  • Prepare 2 large baking sheets: Line one baking sheet with a clean kitchen towel and dust liberally with flour. Line the other with parchment paper. Set aside.
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EASY NO KNEAD HOMEMADE ITALIAN CIABATTA BREAD RECIPE - AN ...
From anitalianinmykitchen.com
2018-11-27  · How to make No Knead Ciabatta Bread. In a small bowl add 1/4 cup water, honey and yeast, let sit for 5 minutes, then stir. In a large bowl add the flour. Make a well in the centre and add the yeast mixture and …

  • In a large bowl add the flour , make a well in the centre and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.
  • Pre-heat oven to 425F (220C), line a cookie sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.
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CIABATTA RECIPE - BBC FOOD
From bbc.co.uk

  • Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough.
  • Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details).
  • Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment.
  • Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft.
  • Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size.
  • Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air.
  • Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base.
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ARTISAN CIABATTA BREAD | MERRYBOOSTERS
From merryboosters.com
2020-04-10  · In this Ciabatta bread recipe I have not used stand mixer. Its so easy and relaxing to make ciabatta, this way and the result is quite amazing. After we make the dough,Cover the bowl with a plastic film …

  • Pour water in to a bowl.MIx in the yeast and salt into the water.Add in the flour.Mix everything together.Cover the bowl and let the dough rest in a warm place.
  • In this step as our dough rises,we need to stretch and fold the dough.This will help in the devolopment of gluten strands as we are not kneading the dough.
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EASY NO-KNEAD CIABATTA BREAD RECIPE {FOOLPROOF} | LUCKY MOJITO
From luckymojito.com
2020-06-23  · This no-knead ciabatta bread is one of the easiest bread recipes and only requires one bowl, which means easy clean up. The dough for ciabatta bread is extremely wet compared to other bread types. When this ciabatta bread comes out of the oven it has a nice crisp outside and a soft and chewy inside.

Estimated Reading Time 4 mins

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QUICK AND EASY CIABATTA BREAD RECIPE | CHILL THE BREAD
From chillthebread.com
2021-07-16  · A beautiful Italian Ciabatta bread recipe is created for someone who wants to make nice, rustic and airy ciabatta bread loaves from start to finish within a few hours only. I am sure this is one one the most straightforward ways you will come across, as the stand mixer will take all the complex parts. Ciabatta dough is a high hydration that is very wet and slack dough, but it is worth trying ...
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EASY ARTISAN CIABATTA BREAD RECIPE/RUSTIC ITALIAN BREAD/NO ...
From youtube.com
Artisan Ciabatta Bread/Rustic Italian Bread/No Knead Rustic BreadComplete Written Recipe:Artisan Ciabatta Bread:https://merryboosters.com/artisan-ciabatta-b...
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GRILLED VEGGIES ON TOASTED CIABATTA BREAD RECIPES
From tfrecipes.com
Grilled veggies on toasted ciabatta bread is the best recipe for foodies. It will take approx 22 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled veggies on toasted ciabatta bread at your home.. The ingredients or substance mixture …
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CIABATTA BREAD PIZZA - COOK N' SHARE
From cooknshare.com
2021-09-16  · On. Place about 2 tbsp of marinara sauce into the centre of each slice of ciabatta bread and swirl it towards the outer edge. Place a generous amount of mozzarella over each piece followed by the pepperoni and basil. Place on a baking sheet lined with some parchment paper and bake at 375 F or 190 C for about 10 minutes or until the bread browns ...
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10 BEST CIABATTA BREAD APPETIZERS RECIPES | YUMMLY
From yummly.com
2021-09-10  · Ciabatta Bread Appetizers Recipes 1,171 Recipes. Last updated Sep 10, 2021. This search takes into account your taste preferences. 1,171 suggested recipes. Italian Bread Appetizer JimAnthony63027. egg, poppy seed, garlic, genoa salami, water, provolone cheese and 4 more. Roasted Pumpkin and Cream Cheese Bruschettas Ananás e Hortelã. fresh thyme, pumpkin, harissa paste, salt, cottage cheese ...
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