Food Processor Ciabatta Recipes

FRESH RICOTTA CREAM WITH CHARRED CIABATTA AND PARSLEY

Steps:

• Preheat a grill over medium heat.
• Using a food processor, mix the Fresh Ricotta, mascarpone and cream. Add nutmeg and salt, to taste. Mix until the mixture just comes together, being careful not to over-mix. The mixture should have a creamy ricotta texture, but not be overly smooth or creamy. Store in deli containers.
• Brush the ciabatta with olive oil and cook on the grill until it has char marks.
• To serve, place the ricotta cream into a bowl, drizzle with olive oil and garnish with the parsley. Serve with the ciabatta.
• Mix together the milk, cream, yogurt and salt in a rondeau or non-reactive pot and cook on medium-low heat. Stir occasionally to make sure the bottom doesn't scorch. Allow the curd to form and rise to the top of the mixture.
• Line a perforated hotel pan with cheesecloth and place over a deep hotel pan.
• When the curds have developed, remove the pot from the heat and pour the mixture over the cheesecloth-lined hotel pan. Allow the ricotta to drain for about 30 minutes.

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.

17 BEST CIABATTA SANDWICH RECIPES

Steps:

• Cut the ciabatta bread in half horizontally and spread the olive tapenade on the bottom half.
• Add lettuce on top of the tapenade, then layer on the onion, salami, cheese, and tomatoes.
• Add the other half on top to complete the sandwich. Cut evenly into 16 pieces.

EASY CIABATTA BREAD

Steps:

• Part 1: Making the Biga (starter dough mix) Add yeast and sugar to water; stir then let rest 5 minutes. In a large mixing bowl, stand mixer or 14 cup food processor fitted with dough blade, add flour and yeast mixture. Mix/pulse at low speed until the dough looks like soft, shaggy and sticky dough. Turn mixture into a large buttered bowl and cover with plastic wrap. Refrigerate from 8 hours to 36 hours. Part 2: Making the Loaves-Pull apart biga dough into walnut size pieces and toss into a large mixing bowl, stand mixer or 14 cup food processor fitted with dough nook/blade. Add flour, yeast and water. Mix until dough turns into a shaggy mass. Scrape bowl down and let rest 10 minutes, covered with plastic wrap or clean kitchen towel. (Don't remove from bowl until instructed). Sprinkle salt over dough and knead until dough starts to come away from sides. Scrape down bowl and hook/blade and let dough rest covered for 20 minutes. Preheat oven to 425 degrees. Place metal bowl of boiling water on lowest rack or bottom of oven. Set next rack directly above water bowl. Scrape dough out of bowl onto a floured surface. Knead 6-8 turns, turning the dough a quarter turn each time. Dough should be silky, a bit sticky and limp like super slime. Cut dough in half. One at a time, place dough on prepared baking sheet flour side up. With floured hands squish and push dough into a 16"x 4" rectangle. Let loaves rest 20 minutes, uncovered. Dimple the bread with fingertips before baking. Bake loaves for exactly 25 minutes. If you're not sure they're done, tap on loaves--they should have a hollow thud sound. Bread will be lightly brown on top and crusty brown on the bottom. Brush tops and sides of loaves with soft butter. Cool completely on rack before cutting. Wrap in parchment paper and aluminum foil and store in refrigerator. Loaves stored frozen are good for up to 2 months wrapped well. Serving: Cut bread into 4-5" chunks, then turn on side and slice in half.

CIABATTA

Steps:

• For the sponge: Lightly spoon flour into a dry measuring cup and level with a knife.
• Place all ingredients in a food processor and process for 1 minute or until well blended.
• Spoon mixture into a medium-bowl. Cover and chill sponge from 2 to 24 hours.
• For the Ciabatta: Lightly spoon 4 cups flour into a dry measuring cup and level with a knife.
• Combine with the Basic Sponge you prepared earlier and the water, nonfat dry milk powder, yeast, and salt in a food processor.
• Process until dough forms a ball. Process 1 additional minute.
• Turn dough out onto a floured surface (dough will be sticky and soft).
• Divide dough in half working with 1 portion of dough at a time (cover the remaining dough to keep it from drying).
• Roll each portion into a 12x16" rectangle.
• Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal.
• Taper ends of dough to form a "slipper" shape.
• Sprinkle 2 tablespoons flour over loaves.
• Cover and let rise 30 minutes or until doubled in bulk.
• Preheat oven to 425.
• Uncover dough and bake for 25 minutes or until loaves sound hollow when tapped.
• Remove from pan.
• Cool on a wire rack.

CLASSIC CIABATTA

Steps:

• To make the starter, stir the yeast into the warm water and let stand until creamy, about 10 minutes.
• Stir in the tepid water. Then add the flour, a cup at a time.
• Beat by hand, in an electric mixer or in a food processor, to form a sticky dough. Place in a lightly oiled bowl, cover with plastic wrap and set aside in a cool place to rise until tripled in volume, 6 to 24 hours. Starter can be made in advance and refrigerated until ready to use.
• To make the dough, mix yeast with warm water in the bowl of an electric mixer. Set aside 10 minutes.
• Add oil and the prepared starter and a little of the tepid water. Start mixing at very slow speed, adding the rest of the tepid water gradually until these ingredients are well blended. Mix flour with salt, add them, and mix for 2 to 3 minutes.
• Attach a dough hook to the mixer and mix for 2 minutes at slow speed, then 2 minutes at medium speed. Scoop the dough out onto a floured work surface and knead briefly. The dough should be very moist and elastic.
• Place dough in a lightly oiled bowl, cover with plastic wrap and set aside to rise until doubled, 1 1/2 to 2 hours. The dough should still be sticky but full of air bubbles.
• Place dough on a well-floured work surface and cut into four equal portions. Roll each into a cylinder, then stretch the cylinders into rectangles about 4 by 10 inches.
• If you can bake the bread on stones, generously flour four pieces of parchment paper and place each shaped loaf on a sheet of the paper, seam side up. Otherwise, oil a baking sheet, dust it with flour and cornmeal and place the loaves on the baking sheet. Cover loosely with damp tea towels and allow to rise about 2 hours, until doubled.
• Preheat oven to 425 degrees with a baking stone in it if you have one. Dust the stone with cornmeal. Gently roll the breads from the parchment onto the stone so the seam is down and the floured side is up. Otherwise, simply place the baking sheet with the breads in the oven. Bake until the breads are golden brown, about 30 minutes, spraying them with water a few times during the first 10 minutes. Cool on racks.

CIABATTA, POOLISH VERSION

Steps:

• Remove the poolish from the refrigerator 1 hour before making the dough to take off the chill.
• To make the dough, stir together the flour, salt, and yeast in a 4-quart mixing bowl. Add the poolish and 6 tablespoons of the water. With a large metal spoon (or on low speed with the paddle attachment), mix until the ingredients form a sticky ball. If there is still some loose flour, add the additional water as needed and continue to mix. If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand (see page 56). Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, mix on medium speed with the paddle attachment for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. Switch to the dough hook for the final 2 minutes of mixing. The dough should clear the sides of the bowl but stick to the bottom of the bowl. You may need to add additional flour to firm up the dough enough to clear the sides of the bowl, but the dough should still be quite soft and sticky.
• Sprinkle enough flour on the counter to make a bed about 8 inches square. Using a bowl scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and proceed with the stretch-and-fold method shown below. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap or a food-grade plastic bag.
• Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil, dust with flour, and cover. Allow the covered dough to ferment on the counter for 1 1/2 to 2 hours. It should swell but not necessarily double in size.
• Set up a couche as described on page 38. Carefully remove the plastic from the dough and proceed as shown below in the Shaping Ciabatta sidebar. Mist the top of the dough with spray oil and dust the dough with more flour, then cover the cloth with a towel.
• Proof for 45 to 60 minutes at room temperature, or until the dough has noticeably swelled.
• Prepare the oven for hearth baking as described on pages 91-94, making sure to have an empty steam pan in place. Preheat the oven to 500°F.
• Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the dough pieces to the peel or pan, using the pastry scraper if you need support. Lift the dough from each end and tug the dough out to a length of 9 to 12 inches. If the dough bulges too high in the middle, gently dimple it down with your fingertips to even out the height of the loaf. Slide the 2 doughs (or bake one at a time if you prefer) onto the baking stone (or bake directly on the sheet pan). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, open the door, spray the side walls of the oven with water, and close the door. Repeat twice more at 30-second intervals. After the final spray, turn the oven setting down to 450°F and bake for 10 minutes. Rotate the loaves 180 degrees, if necessary, for even baking and continue baking for 5 to 10 minutes longer, or until done. The bread should register 205°F in the center and should be golden in color (but the flour streaks will also give it a dusty look). The loaves will feel quite hard and crusty at first but will soften as they cool.
• Transfer the bread from the oven to a cooling rack and allow to cool for at least 45 minutes before slicing or serving.
• Dust the top of the dough liberally with flour, patting the dough into a rectangle. Wait 2 minutes for the dough to relax.
• Coat your hands with flour and lift the dough from each end, stretching it to twice its size.
• Fold the dough over itself, letter style, to return it to a rectangular shape.
• Using a pastry scraper that has been dipped in water, divide the dough into 2 or 3 rectangles, taking care not to degas the dough. Sprinkle the dough generously with more flour and, using the scraper to get under the dough, gently lift each piece from the counter and then roll it on both sides in the loose flour to coat.
• Lay the loaves on the cloth and gently fold each piece of dough, from left to right, letter style, into an oblong about 6 inches long.
• Bunch the cloth between the pieces to provide a wall.
• You can add 1/4 cup (2 ounces) of olive oil to the formula and/or substitute whole milk or buttermilk for some or all of the water (even the poolish can be made with milk). In either instance, the oil- or milk-enriched product will be softer and more tender than the lean, water-only version. If you are adding the oil, you may need to also add a small amount of flour-as always, let the dough dictate if it needs any flour or liquid adjustments.
• As you become comfortable with wet dough, you may want to try increasing the hydration and stickiness of the dough. The wetter the better, as long as it holds together enough to make the stretch-and-fold maneuvers. It is during the stretching and folding that the gluten has a chance to strengthen, resulting in the large holes so distinctive and prized in this bread.
• This dough is very simple to make in a food processor. See page 55 for instructions.
• There are a number of fabulous variations that can be made by adding mushrooms, cheese, and sautéed onions, as described on the following pages.
• Ciabatta, Poolish Version %
• Poolish: 169%
• Bread flour: 100%
• Salt: 3.3%
• Instant yeast: 1.3%
• Water (approx.): 33.3%
• Total: 306.9%
• Lean, rustic dough; indirect method; commercial yeast
• Day 1: 2 to 4 hours poolish or biga
• Day 2: 1 hour to de-chill poolish or biga; 10 to 15 minutes mixing; 3 to 4 hours fermentation, shaping, and proofing; 20 to 30 minutes baking

TOASTED CIABATTA SANDWICH

Steps:

• Cut ciabatta in halves and set aside.
• put butter and basil in food processor and mix til well blended.
• spread mixture on all halves of ciabatta.
• slice tomato and mozzerela to desired thickness and lay one to two slices tomato and 1 to 2 slices mozzerella on four of the ciabatta halves.
• put in toaster oven (or you can microwave this if you wish) until cheese starts to melt. place other side of ciabatta on top and enjoy!