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
CIABATTA (ITALIAN "SLIPPER" BREAD)
The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.
Categories Bread Bake Spring Gourmet
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Make sponge:
- In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.
- 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 and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. 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.)
- Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. 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 or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F.
- Transfer 1 loaf on its parchment to 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 or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.
CIABATTA (AN ITALIAN BREAD)
I love using ciabatta to make feta and tomato sandwiches - it's a good, sturdy bread and the porous texture is great for juicy sandwiches. Making ciabatta sounds tricky, but it's really quite easy - just remember to keep the dough wet! Rising times are not included.
Provided by evelynathens
Categories Yeast Breads
Time 50m
Yield 3 loaves, 12 serving(s)
Number Of Ingredients 10
Steps:
- Sponge: In a mixer bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.
- Dough: Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working (it should foam up).
- Add the yeast mixture, water and oil to the sponge and mix with a dough hook.
- Add 2 cups of flour and the salt and knead for 2 minutes at low speed. Add the remaining flour slowly and knead for 3 more minutes, adding more water, until the dough begins to pull from the sides of the bowl.
- The dough should be quite soft and wet - a lot like a thick mud - this is why it cannot be kneaded by hand. Add the last of the flour slowly. Add a little more water, if necessary. (You may have to stop the mixer to scrape the sides of the bowl once or twice. As the dough kneads, you will see it turn from a puddle of mud to a sticky dough with long, long strings of gluten forming and stretching from the sides of the bowl to the ball of dough on the hook).
- Cover or place in a large, oiled bowl and let rise in a warm place for about 1 to 1 1/2 hours or until TRIPLED in size and bubbly.
- Get three baking sheets and sprinkle them with flour. Take a spatula and carefully spoon out a third of the still very sticky dough onto each. Try not to deflate the dough too much, although it will deflate some, you can't really help it.
- Since ciabatta means slipper in Italian, try to make each loaf the length of a man's shoe. If you spoon the dough out to one edge, and sort of use your spatula to guide it in a ribbon down the baking sheet you can preserve the light strands or striations in the dough, which will look nice when it's proofed and baked. The loaves will probably be about an inch thick. If you want to give them a nicer shape, flour your hands lightly and neaten up the edges into an oblong. Think shoe, not loaf! Think rustic - don't make the loaves overly neat and perfect, you want a rustic look. Flour your hands again and very gently pat the tops of the loaves to flour them, or sprinkle them with flour if you're afraid of smushing them.
- The dough will still be like glue at this point, so don't even try to handle it much. It's a mess, and that's the way it needs to be. Let them proof for 30-40 minutes, or until a little less than double.
- Preheat oven to 220°C/425°F.
- Bake the bread for 25-30 minutes (22-25 minutes if using stones or tiles) or until bread just begins to turn light golden-brown. During the first 10 minutes, brush or spray the bread lightly with water twice (spraying is faster - you don't want the heat escaping from the oven).
- Enjoy!
More about "ciabatta a old italian bread recipes"
CLASSIC ITALIAN CIABATTA RECIPE, PLUS 8 IDEAS FOR USING …
From masterclass.com
Estimated Reading Time 7 mins
- 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).
EASY NO KNEAD CIABATTA BREAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.9/5 (148)Calories 998 per servingCategory Bread And Pizza
- 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.
RUSTIC ITALIAN CIABATTA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (126)Calories 80 per servingTotal Time 18 hrs 40 mins
- To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours., To make the dough: Add the water to the biga, mixing to incorporate the two.
- Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes cohesive, about 2 minutes.
TRADITIONAL ITALIAN CIABATTA BREAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
CIABATTA BREAD RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
ITALIAN CIABATTA BREAD RECIPE - THE CLASSIC ITALIAN BREAD
From nonnabox.com
AUTHENTIC CIABATTA BREAD RECIPE, HOW TO MAKE …
From bakerbettie.com
ITALIAN CIABATTA SANDWICH RECIPE - THE SPRUCE EATS
From thespruceeats.com
CIABATTA BREAD RECIPE: EASY AND READY IN LESS THAN 3 …
From philosokitchen.com
HOMEMADE CIABATTA BREAD {STEP BY STEP} - ITALIAN RECIPE …
From italianrecipebook.com
4.7/5 (26)Category Bread
- 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.
CIABATTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SOURDOUGH CIABATTA BREAD RECIPE | THE PERFECT LOAF
From theperfectloaf.com
HOMEMADE CIABATTA BREAD - YOUTUBE
From youtube.com
HOW TO MAKE PERFECT GARLIC BREAD - THE MEDITERRANEAN DISH
From themediterraneandish.com
20 POPULAR ITALIAN BREADS - INSANELY GOOD
From insanelygoodrecipes.com
BEST ITALIAN RECIPES WITH RICOTTA {SWEET & SAVORY}
From italianrecipebook.com
MOM'S ITALIAN BREAD RECIPE: HOW TO MAKE IT
From helenbackcafe.com
ITALIAN BIGA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
EASY CIABATTA BREAD RECIPE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
RUSTIC ITALIAN CRUSTY BREAD RECIPE VIDEO • CIAO FLORENTINA
From ciaoflorentina.com
AUTHENTIC ITALIAN FOCACCIA - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
THE BEST SOURDOUGH CIABATTA ROLLS RECIPE - FARMHOUSE HARVEST
From farmhouseharvest.net
HOW TO MAKE CIABATTA BREAD FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
BREAD AND BUTTER PIZZA IS THE "BEST NO-DOUGH PIZZA HACK EVER"
From allrecipes.com
#weeknight #course #cuisine #preparation #occasion #north-american #for-large-groups #healthy #breads #condiments-etc #australian #european #low-fat #dietary #low-cholesterol #low-saturated-fat #low-in-something #brunch #number-of-servings #from-scratch
You'll also love