HOW TO MAKE AUTHENTIC CIABATTA BREAD
Make authentic ciabatta bread at home with this recipe!. Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the shape of the loaves. Ciabatta is a soft and chewy bread made with a preferment called a biga, which gives great flavor.
Provided by Bettie
Categories Breads
Time 16h30m
Number Of Ingredients 9
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.
HOMEMADE ITALIAN CIABATTA BREAD
Homemade Italian Ciabatta Bread, an easy Italian Bread Recipe, perfect for dipping or using as an appetizer. Delicious.
Provided by Rosemary Molloy
Categories Bread and Pizza
Time 35m
Number Of Ingredients 5
Steps:
- In a small bowl 1/4 cup of water, honey and yeast, let sit 5 minutes then stir.
- In a large bowl add the flour , make a well in the centre and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.
- Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1 1/2 hours.
- Pre-heat oven to 425F (220C), line a cookie sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.
- Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
- With a spatula form the dough into an oblong loaf, place 5 or 6 ice cubes on a pan on the bottom of the oven to create vapor or add the pan when pre-heating the oven and pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!
Nutrition Facts : Calories 998 kcal, Carbohydrate 203 g, Protein 35 g, Fat 4 g, Sodium 2342 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving
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
CHEF JOHN'S NO-KNEAD CIABATTA
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
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
People also searched
More about "how to cook ciabatta bread recipes"
CLASSIC ITALIAN CIABATTA RECIPE, PLUS 8 IDEAS FOR USING CIABATTA …
From masterclass.com
- 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.
- 3. Grease a large bowl with olive oil and transfer the dough to the bowl. Let it the dough rise for 1 hour, then gently deflate it with your hand. Let the dough rise a second time for another hour, then place it on a floured work surface and sprinkle more flour over the top of the dough.
- 4. Use two floured bench scrapers and carefully shape the dough from the sides to form a rough rectangle shape. Cut in half and use the bench scrapers or wet hands to gently shape each half into a loaf. Alternatively, divide into quarters and make smaller ciabatta rolls (decreasing the bake time by 5 minutes).
SOURDOUGH CIABATTA BREAD RECIPE | THE PERFECT LOAF
From theperfectloaf.com
CIABATTA BREAD | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE HOMEMADE CIABATTA BREAD
From alexandracooks.com
CIABATTA - WIKIPEDIA
From en.wikipedia.org
HOW TO MAKE A BEAUTIFUL CIABATTA (BREAD MACHINE)
From saladinajar.com
HOW TO MAKE CIABATTA BREAD FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
BAKERY-STYLE NO-KNEAD CIABATTA BREAD - BIGGER …
From biggerbolderbaking.com
EASY CIABATTA BREAD RECIPE: SO LIGHT, AIRY & CHEWY!
From bakingamoment.com
RUSTIC ITALIAN CIABATTA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
TRADITIONAL ITALIAN CIABATTA BREAD RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
HOW TO MAKE FOOLPROOF CIABATTA BREAD - CLOUDY KITCHEN
From cloudykitchen.com
CIABATTA BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
EASY CIABATTA BREAD - HOMEMADE CRUSTY BREAD …
From brooklynfarmgirl.com
EASY HOMEMADE CIABATTA BREAD RECIPE | BAKED BY …
From bakedbyanintrovert.com
HOW TO MAKE CIABATTA RECIPE - BBC FOOD
From bbc.co.uk
GARLIC CIABATTA BREAD (READY IN 15 MINS!) - YUMMY ADDICTION
From yummyaddiction.com
CIABATTA BREAD RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
30 SIMPLE BREAD RECIPES ANYONE CAN FOLLOW - MSN
From msn.com
SIMPLE SOURDOUGH CIABATTA BREAD | ALEXANDRA'S KITCHEN
From alexandracooks.com
30 SIMPLE BREAD RECIPES ANYONE CAN FOLLOW - MSN
From msn.com
HOW TO MAKE ARTISAN CIABATTA BREAD - THE SHORT …
From theshortordercook.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