Ciabatta Crusty Slipper 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 (ITALIAN "SLIPPER" BREAD)



Ciabatta (Italian

The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.

Categories     Bread     Bake     Spring     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 13

For sponge:
1/8 teaspoon active dry yeast
2 tablespoons warm water (105°‐115° F.)
1/3 cup room-temperature water
1 cup bread flour*
For bread:
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105°‐115° F.)
2/3 cup room-temperature water
1 tablespoon olive oil
2 cups bread flour*
1 1/2 teaspoons salt
*available at many supermarkets and by mail order from The Baker's Catalogue, tel. (800) 827-6836

Steps:

  • Make sponge:
  • In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.
  • 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 and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. 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.)
  • Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. 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 or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F.
  • Transfer 1 loaf on its parchment to 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 or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

CIABATTA (CRUSTY SLIPPER BREAD)



Ciabatta (Crusty Slipper Bread) image

Make and share this Ciabatta (Crusty Slipper Bread) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 1h40m

Yield 2 loaves

Number Of Ingredients 6

4 1/2 cups unbleached all-purpose flour
2 teaspoons salt
2 teaspoons active dry yeast
2 cups warm water, about 110 degrees
olive oil, for the bowl
cornmeal (for the sliding pan)

Steps:

  • You will need a baking stone or 2 jelly roll pans that fit side by side in the oven, plus a cookie sheet with no sides or a piece of stiff cardboard to slide the loaves into the oven.
  • In the bowl of an electric mixer, stir together the flour and salt.
  • In another bowl, whisk the yeast into the water; then stir the yeast mixture into the flour.
  • Fit the mixer with the paddle attachment and mix the dough for 1 minute on lowest speed.
  • Stop the mixer and let the dough rest for 10 minutes.
  • Beat the dough again on medium speed, until smooth and elastic, about 2 to 3 minutes.
  • Oil a 3-quart bowl and scrape the dough into it; turn the dough over so that the top is also oiled.
  • Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour.
  • About 30 minutes before you are ready to bake the dough, place the baking stone on the middle rack of the oven and preheat to 500°; if you are using pans instead of the stone, invert the two pans side by side on the middle rack of the oven and preheat at the same temperature.
  • To form the loaves, scrape the dough onto a floured work surface, deflating it as little as possible; gently pat the dough into an 8-inch square; cut in half to make 2 rectangles.
  • Sprinkle the cookie sheet or cardboard with cornmeal and arrange one of the pieces of dough at the far end, stretching the dough very slightly as you place it on the pan.
  • Open the oven and slide the loaf onto the stone or one of the inverted jelly roll pans, quickly jerking away the cookie sheet or cardboard.
  • Repeat with the remaining piece of dough.
  • Bake until they are very dark golden and reach an internal temperature of about 200 degrees, about 25 minutes.
  • Cool the breads directly on a rack.
  • To serve: cut the loaf into thick vertical slices to serve it with a meal; to use the loaves for sandwiches, split them horizontally.

HOW TO MAKE CIABATTA BREAD



How to Make Ciabatta Bread image

This easy recipe for Italian slipper bread is adapted from Epicurious.

Provided by Dan from Platter Talk

Categories     Bread

Time 17h

Number Of Ingredients 10

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

Steps:

  • In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.
  • 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 and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. 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.)
  • Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. 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 or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F. Transfer 1 loaf on its parchment to 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 or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

Nutrition Facts : Calories 127 kcal, Carbohydrate 23 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 293 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 17.6 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 234.5 mg, Sugar 0.2 g

CHEF JOHN'S NO-KNEAD CIABATTA



Chef John's No-Knead Ciabatta image

This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 20h55m

Yield 8

Number Of Ingredients 7

3 ½ cups white bread flour
½ cup whole wheat bread flour
1 ½ teaspoons salt
¼ teaspoon active dry yeast
2 cups water
1 tablespoon olive oil
2 tablespoons cornmeal

Steps:

  • Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
  • Punch dough down with a spatula and fold it over a few times.
  • Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
  • Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 51.2 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 439.3 mg, Sugar 0.2 g

NO-KNEAD CIABATTA



No-Knead Ciabatta image

Ciabatta means slipper in Italian and the loaf resembles a well-worn slipper. This artisan bread has a firm, crispy crust and a tender, chewy crumb with a coarse texture. When you're learning how to make ciabatta bread, this recipe is an easy go-to. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 5

2-1/4 cups bread flour, divided
1 cup cool water (55° to 65°)
1/4 teaspoon active dry yeast
3/4 teaspoon salt
2 tablespoons olive oil

Steps:

  • In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough., Turn dough onto a well-floured baking sheet; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 12-15 minutes longer or until deep golden brown and bread sounds hollow when tapped on the bottom. Cool on a wire rack.

Nutrition Facts : Calories 95 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

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From sugarlovespices.com


CIABATTA BREAD - THE SHORT ORDER COOK
2020-04-29 Scoop out the sponge and put it in the bottom of your stand mixer bowl. Add the remaining ingredients for the dough; 2 cups of flour, 2 teaspoon salt, ½ teaspoon active dry yeast, ¾ cup of warm water (again at 105-110°), and ¼ cup whole milk. Using the paddle attachment, mix on low speed until combined, about 1 minute.
From theshortordercook.com


A TALE OF TWO (PAIRS OF) SLIPPERS. CIABATTA, THAT IS | THE FRESH LOAF
This dough needed to be wetter, and the crumb attests to this. The directions specify a variable amount of water from 3 to 6 ounces. I used most of the 6 ounces. In a sidebar Mr. Reinhart advocates raising the hydration even more, so long as the dough will sustain the stretch and folds needed to develop the gluten.
From thefreshloaf.com


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