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
CHEF JOHN'S WHOLE WHEAT CIABATTA
I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50/50 with the all-purpose flour provided just enough of that crusty, chewy 'normal' bread experience.
Provided by Chef John
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 18h15m
Yield 12
Number Of Ingredients 16
Steps:
- Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
- Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
- Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
- Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
- Remove plastic wrap from risen dough and mist the top of the dough with water.
- Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 26.6 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 0.2 g, Sodium 349.2 mg, Sugar 1 g
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 "john kirkwood ciabatta bread recipes"
EASY ARTISAN CIABATTA BREAD RECIPE/RUSTIC ITALIAN …
From youtube.com
Author Bincy ChrisViews 1.9M
CIABATTA BREAD MADE EASY AT HOME - YOUTUBE
From youtube.com
Author John KirkwoodViews 1.5M
HOMEMADE CIABATTA BREAD {STEP BY STEP} - ITALIAN …
From italianrecipebook.com
JOHN KIRKWOOD - YOUTUBE
From youtube.com
SOURDOUGH CIABATTA BREAD RECIPE | THE PERFECT LOAF
From theperfectloaf.com
HOW TO MAKE CIABATTA BREAD WITH ORIGINAL ITALIAN …
From youtube.com
SOURDOUGH CIABATTA BREAD - YOUTUBE
From youtube.com
JOHN KIRKWOOD BREAD RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
JOHN KIRKWOOD RECIPES | VIDEOS & COOKING TIPS - THE GLOBAL HERALD
From theglobalherald.com
CIABATTA BREAD - MEECOOK
From meecook.com
BREAD RECIPE JOHN KIRKWOOD - ALL RECIPES
From qkkonnection.blogspot.com
HOW TO MAKE CIABATTA BREAD FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
CIABATTA BREAD - AUTHENTIC ITALIAN CIABATTA - YOUTUBE
From youtube.com
RUSTIC ITALIAN CIABATTA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
COMMUNITY BAKE. CIABATTA | THE FRESH LOAF
From thefreshloaf.com
CIABATTA AF JOHN KIRKWOOD - BIGOVEN
From bigoven.com
JOHN KIRKWOOD CIABATTA RECIPES
From tfrecipes.com
SIMPLE SOURDOUGH CIABATTA BREAD | ALEXANDRA'S KITCHEN
From alexandracooks.com
POTATO CIABATTA | THE FRESH LOAF
From thefreshloaf.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