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!

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Ciabatta Bread Recipe

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Top 3 ciabatta bread recipe recipes from across the web

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Traditional Italian Ciabatta Bread

Ciabatta Bread Recipe

Easy Ciabatta Bread

The most viewed ciabatta bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine