ciabatta bread recipe

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?

Traditional Italian Ciabatta Bread

all purpose or bread flour ((146 grams))

dry yeast

water

all purpose or bread flour ((195 grams))

active dry yeast

salt

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 &amp; 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!

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

Ciabatta Bread Recipe

water ((lukewarm))

(260 grams) bread flour ((measured after sifting))

water (lukewarm)

(650-750 grams) bread flour ((measured after sifting))

½ tsp salt

tbsp extra virgin olive oil

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.

https://embed.mediavine.com/videos/uwlponoivgmqk84wodbl

How to make ciabatta bread at home step-by-step.

Homemade Ciabatta Bread

This easy ciabatta bread recipe will be your new go-to. Just 4 ingredients &amp; it bakes up so light, airy, &amp; chewy, with a thin, crisp crust!

Easy Ciabatta Bread

all-purpose flour

water ((around 105 degrees F))

active dry yeast ((approx. half a packet)*)

Place the flour and salt in a large mixing bowl, and whisk to combine.

Sprinkle the yeast over the warm water and stir to combine.

When the yeast mixture looks foamy (after about 5 minutes) stir it into the flour mixture (it will be very dry).

Add the cool water, a little at a time, stirring after each addition.  (Once all the water has gone in, the dough will be very wet and sticky.)

Cover with plastic wrap and allow the dough to rest at room temperature for 30 minutes.

Fold the dough over on itself: top to bottom, bottom to top, left to right, then right to left.

Cover and rest for 1 hour, then repeat the folding process one more time.

Cover and rest for 1 more hour.

Scrape the dough onto a parchment-lined baking sheet, and pat it into a rectangular shape (for a loaf), or divide it into 6 equal portions and shape each into a small square or rectangle (for rolls).

Cover lightly with oiled plastic wrap and allow to rise at room temperature for 30 to 45 minutes, or in the refrigerator overnight.

Preheat the oven to 475 degrees F and place an empty oven-safe dish on the bottom rack.

Mist the unbaked bread with water and place it in the center rack of the oven.

Pour about 2 cups of water into the empty dish and bake until the bread is brown &amp; crusty, makes a hollow sound when tapped, and registers an internal temperature of 190 degrees F.

https://www.youtube.com/watch?v=xuCqkwCOx4U

This easy ciabatta bread recipe will be your new go-to. Just 4 ingredients & it bakes up so light, airy, & chewy, with a thin, crisp crust!

DOWNLOAD the full recipe at https://bakingamoment.com/easy-ciabatta-bread/

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My homemade Ciabatta Bread is chewy and light, and you’ll love the crispy crust! The foolproof dough comes together with only 5 pantry-staple ingredients.

bread flour ((120 grams))

yeast

water ((85 to 90°F) (120 milliliters))

water ((85 to 90°F) (240 milliliters))

olive oil

bread flour ((320 grams))

In a medium bowl, whisk together the flour, water, and yeast. Cover it with a towel and let rest until it’s bubbly all over, 3 to 3½ hours.

For the Sponge or Preferment:

In the large bowl, combine the warm water, all of the sponge (from step 1), olive oil, flour, instant yeast, and salt. Mix vigorously with a silicone spatula until a shaggy dough forms and all the flour is absorbed. Cover and let rest for 30 minutes.

Wet your hands with warm water. With the dough bowl directly in front of you, slide your fingers or a wet bench scraper under one edge of the dough down to the bottom of the bowl. Pull that section of dough up, stretch it over to the opposite side of the bowl. Turn the bowl a quarter turn, and repeat 7 more times until you’ve made 8 folds and turns. (Continue to moisten your hands or the bench scraper so that the dough doesn’t stick.) Cover and set aside for 30 minutes.

Complete two more sets of 8 folds and turns (for a total of 3 times), resting for 30 minutes between each. After the last set, transfer the dough to a lightly oiled bowl. Cover and refrigerate the dough for 8 to 24 hours.

Make the Ciabatta Dough:

Remove the dough from the refrigerator and let sit at room temperature for 1 hour to warm up.

Sprinkle a work surface generously with flour. With a floured bench scraper, gently scrape the dough from the bowl onto the flour, being careful not to disturb any of the bubbles. Gently stretch it into a rectangle about 6 inches wide by 12 inches long. Starting at one of the short sides, fold one half of the dough over top of the other half, like you are closing a book. Pinch gently to seal the seams.

Stretch and press the dough into a 6 inch wide, by 10 inch long rectangle. Sprinkle the top generously with flour.

Using a bench scraper or very sharp knife, cut the dough in half lengthwise, pushing the two pieces away from each other as you cut, to create two long loaves.

Cut a large sheet of parchment paper in half lengthwise (to have 2 rectangles, about 6 inches by 16 inches each.) Carefully transfer the loaves to each sheet of parchment paper. Ensure the loaves are generously floured on top, then cover with a lint-free kitchen towel. Let rise for about 2 to 2½ hours, until the loaves are puffed and bubbles appear all over the surface.

After 1 hour and 30 minutes of rising, place one oven rack in the center of the oven and another oven rack in the lowest part of the oven. Place an overturned baking sheet or a baking stone or steel on the middle rack. Place a 10-inch oven-proof, heavy-bottomed skillet on the lowest rack. Preheat the oven to 475°F for at least 30 minutes before baking.

Once the loaves have finished rising, transfer the parchment paper with the loaves on it to the preheating baking sheet, stone, or steel in the oven. (A pizza peel or cookie sheet without a rim can help to transfer it easily.) Pull out the rack with the skillet and fill it with about 1 cup of ice cubes. Quickly push the oven rack in, then close the door. (This step is optional, but will help to create steam in the oven and make a crusty exterior).

Bake for 13 to 15 minutes, or until the ciabatta is deep brown and the internal temperature reaches 200°F. Transfer to a cooling rack to cool until warm. Slice with a serrated knife to cut through the crust.

Shape the Loaves:

I really like the preppy kitchen website and have make various things using it. I also watch its videos on YouTube.

https://www.youtube.com/watch?v=b0hSzzFeT1c

Few things are better than homemade bread, and this no-knead ciabatta bread recipe is no exception. Hailing from northern Italy, this rustic, chewy, airy bread with a crisp, golden brown crust requires no special skills or tools to make. You just need the secret ingredient: Time. Allowing the dough plenty of time to rise will pay off with loaves or rolls that have the perfect texture and flavor.

RECIPE: https://preppykitchen.com/ciabatta-bread/

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Homemade Ciabatta Bread Recipe

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Ciabatta Bread Recipe

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Top 4 ciabatta bread recipe recipes from across the web

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Traditional Italian Ciabatta Bread

Ciabatta Bread Recipe

Easy Ciabatta Bread

Ciabatta Bread Recipe

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