ciabatta recipe

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

salt

water ((around 105 degrees F))

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

water

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 Bakery-Style No-Knead Ciabatta Bread recipe uses time to skip both the kneading AND the special equipment, and results in bread that&#039;s even better than you&#039;ve had before.

Bakery-Style Ciabatta (No-Knead Ciabatta Recipe)

(17 ½oz/496 grams) white bread flour*

(2 ½ oz/71 grams) whole wheat flour

yeast

(16floz/450 milliliters) lukewarm water

olive oil

In a large bowl mix together the flours, salt, and yeast.

In a separate jug mix together the water and oil.

Add the wet into the dry ingredients and mix to form a wet dough. Scrape down the bowl and cover with a shower cap or cling wrap and a kitchen towel. Leave to ferment at room temperature for about 18 hours. Over this time flavor and texture will develop.

The Day Before:

Prepare 2 large baking sheets: Line one baking sheet with a clean kitchen towel and dust liberally with flour. Line the other with parchment paper. Set aside.

Uncover and knock back the dough and roll into a ball.

Divide the dough into two pieces and place side by side on the floured towel. Cover with the kitchen towel and allow to proof for 2 hours.

Preheat the oven to 425°F (210°C).

Once bubbles have formed and the dough has risen turn over each loaf and stretch it out to 16 inches as you turn it then carefully place it on your parchment-lined baking sheet. (see video above for step by step).

Bake for 35-40 minutes until golden brown.

Allow the bread to cool completely before cutting. Enjoy fresh with butter. Any leftovers toast up great for homemade garlic bread.

The Next Day:

https://www.youtube.com/watch?v=YwwfI1dSp-U

Are you ready for Bakery-Style Ciabatta Bread right at home? If that sounds hard, you didn't read the title of this video! My recipe is no-knead, requires no equipment, and has zero fuss. Get my step-by-step recipe: http://bit.ly/NoKneadCiabatta

This ciabatta bread recipe is amazingly simple—there's no kneading, and you don't need a fancy stand mixer to make it—and it tastes like it just was baked fresh at your favorite bakery! 

I used to think ciabatta had to be made using my stand mixer because of the amount of liquid the recipes need, and it still took forever for the dough to form in the mixer. This homemade ciabatta bread recipe is WAAAY easier, and the results are amazing!! The ciabatta dough ferments overnight, which means that there are loads of bubbles and, since this recipe calls for bread flour, you get a perfect chew.
 
**WATCH more Breads & Dough recipes!
https://www.youtube.com/playlist?list=PL3N53o3RIxHJpifpnmIFfQm_ttOZ-4O9h 
 
SUBSCRIBE to my Channel: http://bit.ly/GemmasBoldBakers
 
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
FOLLOW ME HERE, BOLD BAKERS!
 
* Website (All written recipes can be found here): https://www.BiggerBolderBaking.com
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Recipe: http://bit.ly/NoKneadCiabatta
 
#ciabatta #bread #biggerbolderbaking #noknead

Bakery-Style Ciabatta Bread — No Kneading, No Equipment, No Fuss

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Easy Ciabatta Bread

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Top 2 ciabatta recipe recipes from across the web

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Top Tags

Easy Ciabatta Bread

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The most viewed ciabatta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine