How To Make Ciabatta Bread Recipe Recipe For Chili

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TRADITIONAL ITALIAN CIABATTA BREAD



Traditional Italian Ciabatta Bread image

This delicious Italian Ciabatta Bread is made with a biga, the perfect sandwhich bread or why not serve it on the side with your favourite soup or stew?

Provided by Rosemary Molloy

Categories     Bread     Side Dish

Time 14h40m

Number Of Ingredients 7

1 cup + 2 tablespoons all purpose or bread flour ((146 grams))
1/8 teaspoon active dry yeast
1/2 cup lukewarm water (temperature 105F / 40C) ((118 grams))
1 1/2 cups all purpose or bread flour ((195 grams))
1 1/2 teaspoons active dry yeast
1 teaspoon salt
3/4 cup lukewarm water (temperature 105F / 40C) ((176 grams))

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!

Nutrition Facts : Calories 600 kcal, Carbohydrate 123 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1171 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

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

CIABATTA BREAD RECIPE



Ciabatta Bread Recipe image

Light, porous and airy on the inside, crusty and golden brown on the outside ciabatta bread is all about flavor and texture.

Provided by Italian Recipe Book

Categories     Bread

Time 1h10m

Number Of Ingredients 7

1 cup water ((lukewarm))
2 cups (260g) bread flour ((measured after sifting))
1 tsp dry yeast
2 cups water (lukewarm)
5-6 cups (650-750g) bread flour ((measured after sifting))
1 ½ tsp salt
1 tbsp extra virgin olive oil

Steps:

  • 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.
  • Pour biga and wate mix into a bowl of a standing mixer, oil the dough hook.Turn on your mixer on low speed, knead for a 1-2 minutes and start adding flour.
  • In the last portion of flour (approx 1cup) add salt and mix it into the flour. Add to the dough.Knead on medium speed for 10 minutes. You'll notice the dough starting changing its texture. Becoming more smooth and starting to climb up the hook. Increase mixer speed to high and knead for another 10 minutes. If you mixer bowl is large enough you'll see the dough coming off the bowl sides. That's a perfect sign the dough is ready and has developed strong gluten.You would be able to tell just from the look that it's very silky and shiny.
  • Transfer the dough to a big oiled bowl, so that there is enough space for the bread to double or triple.Cover with plastic wrap and let it rise at a room temperature for about 40-50 minutes.
  • After the first 40-50 minutes the dough will double in size. Deep a silicon spatula in a water and start folding the dough onto itself, from the outside to the center of the bowl. You should be able to make 6-10 folds.
  • Do it gently, so that the dough becomes well aerated and not deflated.Now using both hands, rise the dough from the bowl letting it fold, turn the bowl 90 degrees and fold in the same manner again. Cover with plastic wrap and let rise for another 40-50 minutes.
  • Repeat this last folding process once again and let the dough rest for the last 40-50 minutes.
  • Once it's perfectly bubbly and screams to get out of the bowl, GENEROUSLY sprinkle the working surface with the flour. You'll regret if you wouldn't. The dough is veery sticky, but that's the secret for gorgeous light and airy ciabatta bread.
  • Flip the bowl upside down and let the dough "slide" off of the bowl by itself.
  • Sprinkle your scrapers and top of the dough with flour again. Constantly assisting with the scrapers give it a rectangular shape. Cut into elongated loaves or individual rolls. You can make the rolls either square or triangle and they are HEAVEN for panini.
  • Generously sprinkle linen cloth with flour and using large dough scrapers transfer the bread loaves onto it. Separate each loaf with a towel fold (see the pictures) or use individual towel for each of the loaves.
  • Turn on the oven to 450F while ciabatta bread rests on the towel.
  • After 10-15 minutes flip ciabatta loaves over on parchment paper sprinkled with semolina or corn flour (to prevent bread from sticking).
  • Just before you put the bread into the oven, spray the oven generously with cold water to create as much steam as you can. Steam really helps ciabatta bread to cook perfectly both on the inside and outside.
  • Bake ciabatta for 20-25 minutes without EVER opening the oven. After 10 minutes in the oven reduce the heat to 400F. When it's golden brown, or may seem even slightly burned that is it. Your ciabatta bread has just reached its perfection and all you have left is let it cool for 15-20 on the wire rack.

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

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  • 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.
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