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.
Provided by Italian Recipe Book
Categories Bread
Time 1h10m
Number Of Ingredients 7
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 BREAD
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
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.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 13.7 g, Fat 0.9 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 146.3 mg, Sugar 0.2 g
CIABATTA
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
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
NO-KNEAD CIABATTA
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
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.
CIABATTA
Try making a loaf of this Italian white bread with our simple recipe. Get that characteristic crisp crust and soft inside that's perfect for dipping in olive oil
Provided by Elena Silcock
Categories Snack
Time 1h10m
Yield makes 2 loaves
Number Of Ingredients 6
Steps:
- The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it's a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.
- In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins until smooth and elastic. Don't worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.
- Once rested, begin to do a series of folds - lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.
- Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don't panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don't worry if it spreads a little.
- While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.
Nutrition Facts : Calories 98 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.34 milligram of sodium
More about "how to make ciabatta bread recipes"
HOW TO MAKE CIABATTA BREAD FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
Author April Preisler
HOW TO MAKE CIABATTA RECIPE - BBC FOOD
From bbc.co.uk
Servings 3Category Cakes And Baking
- For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge.
- To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed.
- Transfer the dough to the oven to bake for 15–20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool.
SIMPLE CIABATTA BREAD RECIPE - MADE TWO WAYS! - HOSTESS AT HEART
From hostessatheart.com
A FANTASTIC CIABATTA RECIPE WITH BIGA – REAL AUTHENTIC!
From busbysbakery.com
CIABATTA ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
WHERE TO BUY CIABATTA ROLLS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PAUL HOLLYWOOD BREAD STICKS RECIPE | VYCOOK
From vycook.com
HOMEMADE CIABATTA BREAD RECIPE | BOB'S RED MILL
From bobsredmill.com
AUTHENTIC CIABATTA BREAD RECIPE, HOW TO MAKE CIABATTA
From bakerbettie.com
EASY HOMEMADE CIABATTA BREAD RECIPE | BAKED BY AN …
From bakedbyanintrovert.com
HOW TO MAKE CIABATTA BREAD: 13 STEPS (WITH PICTURES)
From wikihow.com
CIABATTA BREAD RECIPE - CRISPY OUTSIDE, SOFT INSIDE
From homemade-italian-bread.com
EASY HOMEMADE CIABATTA GARLIC BREAD RECIPE | URBAN FOODIE …
From urbanfoodiekitchen.com
CLASSIC ITALIAN CIABATTA RECIPE, PLUS 8 IDEAS FOR USING …
From masterclass.com
RECIPE FOR CAPRESE GARLIC BREAD WITH CIABATTA, TOMATOES, BASIL
From wtol.com
EASY HOMEMADE CIABATTA BREAD - CLASSIC-RECIPES
From classic-recipes.com
CIABATTA BREAD - JO COOKS
From jocooks.com
EASY NO KNEAD HOMEMADE ITALIAN CIABATTA BREAD RECIPE - AN …
From anitalianinmykitchen.com
EASY HOMEMADE NO KNEAD CIABATTA BREAD - THE BELLY RULES THE …
From thebellyrulesthemind.net
HOW TO MAKE HOMEMADE CIABATTA BREAD | ALEXANDRA'S KITCHEN
From alexandracooks.com
ITALIAN CIABATTA BREAD ROLLS RECIPE | CHEFDEHOME.COM
From chefdehome.com
EASY CIABATTA BREAD RECIPE – THE KITCHEN COMMUNITY
From thekitchencommunity.org
ARTISAN CIABATTA BREAD | MERRYBOOSTERS
From merryboosters.com
TRADITIONAL ITALIAN CIABATTA BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CIABATTA GARLIC BREAD - MY CASUAL PANTRY
From mycasualpantry.com
17 BEST CIABATTA SANDWICH RECIPES - TOP RECIPES
From topteenrecipes.com
HOMEMADE CIABATTA BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HOW TO MAKE A BEAUTIFUL BREAD MACHINE CIABATTA (+VIDEO)
From saladinajar.com
EASY CIABATTA BREAD - HOMEMADE CRUSTY BREAD RECIPE
From brooklynfarmgirl.com
EASY ARTISAN CIABATTA BREAD RECIPE/RUSTIC ITALIAN BREAD/NO
From youtube.com
NO KNEAD CIABATTA ROLLS - ITALIAN RECIPE BOOK
From italianrecipebook.com
EASY CIABATTA BREAD RECIPE: SO LIGHT, AIRY & CHEWY! -BAKING A …
From bakingamoment.com
HOW TO MAKE CIABATTA BREAD WITH ORIGINAL ITALIAN RECIPE
From youtube.com
THE EASY WAY TO MAKE KICK-ASS CIABATTA BREAD - BAKING STEEL
From bakingsteel.com
SOURDOUGH CIABATTA BREAD RECIPE | THE PERFECT LOAF
From theperfectloaf.com
GARLIC CIABATTA BREAD (READY IN 15 MINS!) - YUMMY ADDICTION
From yummyaddiction.com
HOW TO MAKE CIABATTA BREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CIABATTA BREAD – MADE QUICKLY
From bosskitchen.com
RUSTIC ITALIAN CIABATTA - KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE CIABATTA ROLLS AND BREAD AT HOME - KITCHN
From thekitchn.com
CIABATTA BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
EASY CIABATTA BREAD RECIPE - CUISINART.COM
From cuisinart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love