Genuine Italian Ciabatta Bread Recipes

CIABATTA BREAD RECIPE

Steps:

• 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.
• 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 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.
• Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
• Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves.
• Transfer them to a parchment lined baking sheet.
• Optional step: Flour your fingers well and create dimples in the top of the loaves. Sprinkle with some flour.
• Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.
• Meanwhile preheat your oven to 425" F with a Pizza Stone in the center for 1 hour before planning to bake the bread.Transfer one of the loaves to the preheated pizza stone (together with the parchment paper) and bake for about 25 minutes until golden brown to your liking.
• Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.

HOW TO MAKE AUTHENTIC CIABATTA BREAD

Steps:

• 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.
• SHAPE INTO CIABATTA: Pour the dough out onto a lightly floured work surface. It will be very wet and sticky. Use a damp bench scraper to scrape the dough out of the bowl. Divide the dough into two equal pieces. Dampen your hands and then pick up one piece of the dough and place it on the prepared parchment paper. Stretch and pat out the dough to a flat rectangle shape. It will be very sticky but wet hands work best to shape it. It can be a rustic shape. Repeat this step with the second piece of dough. (alternatively you can shape all of the dough into one big loaf)
• LET THE DOUGH RISE: Lightly flour the top of the loaves and then cover with a floured towel. Let the dough rise for 1 hour.
• BAKE: Fill a small bowl with about 2 cups of ice cubes. You want to work quickly and carefully when transferring the ciabatta. Open the oven and gently slide the whole piece of parchment paper with the ciabatta onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Bake for about 30-35 minutes or until the ciabatta loaves are a light golden brown and sound hallow when tapped.
• COOL: Allow the ciabatta to cool before slicing. This will completely develop their flavor. Ciabatta is best when eaten the same day. However, leftover ciabatta can be wrapped in foil once completely cooled and kept at room temperature for up to 2 days.

CIABATTA BREAD RECIPE

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

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.

CIABATTA (ITALIAN SLIPPER BREAD)

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.

GENUINE ITALIAN CIABATTA BREAD

Steps:

• Mix yeast and water in a large bowl. Then add the flours and knead the loaf by hand for about 10-15 minutes. Add the salt in the last 2-3 minutes.
• Let the bread rest in the fridge in a closed container - with room to raise, for at least 24 hours (I often keep a batch in my fridge and just take out chunks to bake, when i need some bread, leaving the rest of the dough in the fridge - it keeps for a few days (3-4).
• Take out the dough about 2-3 hours before baking, letting it reach room temperature. Do not knead the dough and be careful not to knock out all the air, just let it rest around the flour dusted kitchentable under a clean kitchentowel. Bake the bread in a 250 degrees celcius oven pref. on a heat resistant stone. Throw in a bit of water in the bottom of the oven to create some steam when the bread is inserted. Reduce the heat to around 220 degrees celcius after 10 minutes Let the bread bake for around 30 minutes but check it earlier.