HOMEMADE ITALIAN CIABATTA BREAD
Homemade Italian Ciabatta Bread, an easy Italian Bread Recipe, perfect for dipping or using as an appetizer. Delicious.
Provided by Rosemary Molloy
Categories Bread and Pizza
Time 35m
Number Of Ingredients 5
Steps:
- In a small bowl 1/4 cup of water, honey and yeast, let sit 5 minutes then stir.
- 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.
- Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
- With a spatula form the dough into an oblong loaf, place 5 or 6 ice cubes on a pan on the bottom of the oven to create vapor or add the pan when pre-heating the oven and pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!
Nutrition Facts : Calories 998 kcal, Carbohydrate 203 g, Protein 35 g, Fat 4 g, Sodium 2342 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving
CIABATTA (ITALIAN SLIPPER BREAD)
DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.
Provided by Lisa Pizza
Categories Yeast Breads
Time 16h20m
Yield 2 loaves, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make sponge: Stir together, warm water and yeast.
- Let stand 5 minutes, until creamy.
- Transfer yeast mixture to another bowl and add room-temp water and flour.
- Stir for 4 minutes.
- Cover bowl with plastic wrap.
- Let stand at cool room temp at least 12 hours and up to 1 day.
- Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
- In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
- Beat on medium for 3 minutes.
- Add salt and beat for 4 more minutes.
- Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
- Note: Dough will be VERY sticky and full of bubbles.
- Cut two pieces of parchment paper, approx 12 inches by 6 inches.
- Place on baking sheet and flour well.
- Turn dough out onto a well-floured surface and cut in half.
- Transfer each half to paper and form irregular ovals approx 9 inches long.
- Dip fingers in flour and dimple loaves.
- Dust tops with flour.
- Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
- At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
- Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
- Remove to cooling racks and repeat with second loaf.
CIABATTA
This ciabatta recipe for traditional Italian bread is made the authentic way with a biga, or starter, and turns out a loaf that's incredible on its own or in a sandwich.
Provided by Carol Field
Categories Sides
Time 4h20m
Number Of Ingredients 8
Steps:
- If making the bread in a stand mixer: Stir the yeast into the milk in a mixer bowl; let stand until creamy, about 10 minutes. Add the water, oil, and biga (be sure to weigh the biga, don't just measure it by volume) and mix with the paddle until blended. Mix the flour (be sure to weigh the flour, don't just measure it by volume) and salt, add to the bowl, and mix for 2 to 3 minutes. Change to the dough hook and knead for 2 minutes at low speed, then 2 minutes at medium speed. The dough will be very sticky. Knead briefly on a well-floured surface, adding as little flour as possible, until the dough is still sticky but beginning to show evidence of being velvety, supple, springy, and moist. (If the dough seems almost impossibly sticky to work with, reread the headnote above from author Carol Field.) If making the bread in a food processor: Stir the yeast into the milk in a large bowl; let stand until creamy, about 10 minutes. Add 1 cup plus 3 tablespoons of cold water, the oil, and the biga (be sure to weigh the biga, don't just measure it by volume) and mix, squeezing the biga between your fingers to break it up. Place the flour (be sure to weigh the flour, don't just measure it by volume) and salt in the food processor fitted with the dough blade and pulse several times to sift the ingredients. With the machine running, pour the biga mixture through the feed tube and process until the dough comes together. The dough will be very sticky. Process about 45 seconds longer to knead. Finish kneading on a well-floured surface until the dough is still sticky but beginning to show signs of being velvety, supple, moist, and springy. (If the dough seems almost impossibly sticky to work with, reread the headnote above from author Carol Field.)
- Place the dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 1/4 hours. The dough should be full of air bubbles, supple, elastic, and sticky.
- Turn the dough onto a generously floured surface and cut it into 4 equal portions. Roll each portion into a cylinder, then stretch each cylinder into a rectangle about 10 by 4 inches, pulling with your fingers to get each portion of dough long and wide enough.
- Generously flour 4 pieces of parchment paper placed on peels or upside-down baking sheets. Place each loaf, seam side up, on a piece of parchment. Dimple the loaves vigorously with your fingertips or knuckles so that they won't rise too much. The dough will look heavily pockmarked, but it is very resilient, so don't be concerned.
- Cover the loaves loosely with damp towels and let rise until puffy but not doubled in size, 1 1/2 to 2 hours. The loaves will look flat and definitely unpromising, but rest assured that they will rise more in the oven.
- About 30 minutes before baking, preheat the oven to 425°F (220°C) and slide 2 baking stones on the center rack to heat. [Editor's Note: If, like us, you haven't yet bought yourself a baking stone, flip some large cast-iron skillets upside down and bake the bread on their bottoms. It ought to do the trick. It has for us.]
- Just before baking the bread, sprinkle the stones with cornmeal. Carefully invert each loaf onto a stone. If the dough sticks a bit to the parchment, just gently work it free from the paper. If you need to, you can leave the paper on and remove it 10 minutes into baking.
- Bake the ciabatta for a total of 20 to 25 minutes, spraying the oven 3 times with water in the first 10 minutes. Transfer the loaves to wire racks to cool.
Nutrition Facts : ServingSize 1 slice, Calories 86 kcal, Carbohydrate 17 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 145 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
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
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
CIABATTA BREAD RECIPE
Light, porous and airy on the inside, crusty and golden brown on the outside ciabatta bread is all about flavor and texture.
Provided by Italian Recipe Book
Categories Bread
Time 1h10m
Number Of Ingredients 7
Steps:
- 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.
CIABATTA BREAD RECIPE
An authentic Italian recipe for ciabatta bread or slipper bread, originally from the Veneto made with an overnight starter and cooked just like pizza on a preheated pizza stone
Provided by Florentina
Categories Baked Goods
Time 1h10m
Number Of Ingredients 10
Steps:
- Make your starter the night before you plan to bake the bread.Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.
- In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.
- Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy.Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
- Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
- Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves.
- Transfer them to a parchment lined baking sheet.
- Optional step: Flour your fingers well and create dimples in the top of the loaves. Sprinkle with some flour.
- Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.
- Meanwhile preheat your oven to 425" F with a Pizza Stone in the center for 1 hour before planning to bake the bread.Transfer one of the loaves to the preheated pizza stone (together with the parchment paper) and bake for about 25 minutes until golden brown to your liking.
- Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.
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.
ITALIAN CIABATTA BY PAUL HOLLYWOOD
A straightforward Italian ciabatta recipe that's relatively easy and supremely satisfying to make. It's by Paul Hollywood from his awesome book 'How to Bake'.
Provided by Leyla Kazim
Categories Bread
Number Of Ingredients 6
Steps:
- Lightly oil a 2-3 litre square plastic container. It's important to use a square tub here to help shape the dough.
- Tip the flour in the bowl of the mixer and add the salt to one side and the yeast to the other side, so they're not close. Add the olive oil and ¾ of the water and begin mixing on a slow speed with the dough hook attachment. As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy. See Tip 1 below.
- Tip out the dough into the prepared tub and spread it so it reaches all sides and corners. Cover with a tea towel or reusable plastic wrap and leave somewhere warm until it has doubled or even trebled in size, 1-2 hours or longer. See Tip 2 below.
- Once the dough has doubled or tripled in size, pre-heat your oven to 220C. Line two baking trays with baking parchment or silicone paper. If using baking paper, dust with lots of the strong flour.
- Dust your work surface heavily with more of the flour and add some semolina too, if you have it. Carefully tip out the dough (it's pretty wet) onto the work surface. There is no need for knocking back, handle the dough gently so you keep as much air in it as possible. Coat the top of the dough with more flour and/or semolina. Cut the dough in half length ways and divide each of those in half length ways also. You should now have four long pieces of dough.
- Stretch each piece a bit length ways and place on the prepared baking trays. See Tip 3 below. Leave the dough to rest uncovered for 10 minutes.
- Bake for 25 minutes or until the loaves are golden brown and sound hollow when tapped. Cool on a wire rack. Do try and eat some whilst still warm though. Not difficult.
Nutrition Facts : ServingSize 4 Loaves, Calories 552 kcal, Carbohydrate 96 g, Protein 14 g, Fat 11 g, SaturatedFat 2 g, Sodium 978 mg, Fiber 4 g, Sugar 1 g
TRADITIONAL ITALIAN CIABATTA BREAD
Steps:
- 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 & 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!
Nutrition Facts : Calories 600 kcal, Carbohydrate 123 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1171 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
CIABATTA A OLD ITALIAN BREAD
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. I cannot tell you how AMAZING this bread is. 3 loaves were gone in under a day and a half! It is crunchy on the outside, soft and moist on the inside and filled with all these lovely bubbly craters! I replaced the milk with water and just baked on a greased and floured baking sheet and it was still wonderful. I cannot rate this recipe highly enough. I served with olive tapenade and caprese salad for appetizers and it was wonderful. My family/friends could not get enough of it! They beg for it EVERYDAY. Will certainly make again! First, the sponge is amazing. Tastes just as good after only sitting for a few hours as it does after 24+. I made it once and left it for 24 hours in a cool place and that made nice fluffy bread without many air pockets. * See My Note Below
Provided by CHEF GRPA
Categories Breads
Time 20h20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- 1. 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 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
- 2. 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.
- 3. 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.
- 4. 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*C).
- 5. 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.
- My Note: * The second time I made the sponge I left it right next to a warm stove top and it rose very quickly and made these HUGE air pockets in my finished product. I only left this for 4 hours but the taste and texture were FANTASTIC and the sponge almost spilled over the rim of the bowl! It was a bit difficult to get out of the bowl because of its stickiness but that was to be expected. For those that thought the sponge needed water, it doesn't. It will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling, frothy, sticky sponge. Secondly, I made this recipe cautiously because I expected it to be very difficult to handle, but it was not.
- I prepared the sponge two days in advance and kept it in the fridge. I had no problems with it being too sticky. I cooked it on a pizza stone and basted with water every 5 minutes for a brown, crunchy crust. The parchment did burn a little around the edges while baking, but it was reminiscent of an old Italian bakery.
- The easiest 'real sourdough' recipe; those without 'aging' of dough lack the genuine ciabatta taste, even though they may get the consistancy right. This one gets even better with more than one days aging of the 'sponge'.
- I have fallen in love with making bread these past few months, and this is the best recipe I have have did, by far. I have made at least 12 loaves with this, and every time I make it, my friends devour it instantly. I have modified it a little, though. I found the original recipe to be too dry for my tastes when it came out of the over, so I tripled the olive oil, and it came out moist and delicious. Add more oil to the recipe and you're in great shape. I love this bread! It was a little involved as far as prep time but it was easy, GOOD, and tasted just like what we had eaten in Florence! I will make it again. For 15 people I made 6 loaves with enough left over for dinner the next night.
More about "ciabatta a old italian bread food"
CIABATTA BREAD RECIPE | ITALIAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
Servings 10Total Time 5 hrsPrice MakesCalories 160 per serving
- 01 - In a bowl dissolve Yeast and Malt in the Water. 02 - Now, using an electric mixer, combine the flours, the Water mixture and the pre-fermented dough until a bigger and tougher dough clumps around the paddle.03 - If you can, replace the standard paddles with the dough hook ones, add the salt and keep mixing the dough for 10 extra minutes. If you can't change the paddles, mix for 12 minutes or until the dough is smooth and elastic.04 - Cover the bowl with cling film and allow to rise at room temperature for an hour.05 - Dust the work surface with durum flour.06 - Stretch the dough open and fold it. Stretch one half and fold it over. And do the same with the opposite side, repeating this for 10 - 15 times. Make sure your countertop is well dusted with durum flour. To avoid sticking, feel free to use a dough scraper. 07 - Preheat the oven at 250C / 480F. 08 - Divide the dough into 10 pieces, or smaller pieces depending on how big you want your loaves to be. 09 - Place all the loaves o
- and allow to rise for 1 hour and a half at room temperature. 10 - Lay a sheet of parchment paper on a thin wooden board, or a baking stone ( placed on the bottom of the oven ). 11 - Spray some water on the oven walls before closing the oven door. 12 - Place the doughs on the parchment paper and cook them for 8 minutes at 250C / 480F. 13 - Lower the temperature to 180C and bake for another 8 minutes. 4 minutes before the end let the steam escape by placing a wooden spoon in the opening of the oven. This will give the
CLASSIC ITALIAN CIABATTA RECIPE, PLUS 8 IDEAS FOR USING ...
From masterclass.com
2.9/5 (58)Category SideCuisine ItalianTotal Time 6 hrs 25 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).
CIABATTA BREAD - THE HOLE STORY - ALL OUR WAY
From allourway.com
4.7/5 (36)Calories 1371 per servingCategory Artisan Bread, Bread
- In the mixer's bowl, stir the Poolish ingredients to a smooth batter -- it's like a pancake batter -- and leave it AT ROOM TEMPERATURE overnight. The goo will smell strongly of sour rye and yeast by-products.
- The next day, add the dough's dry ingredients -- either variation-- to the Poolish and using the mixer's beater blade mix roughly until just hydrated. Let rest for 20 minutes.
- After the rest , run the mixer for a minute or two then switch to the dough hook and continue to knead the dough for about 5 minutes or until it is fairly smooth and shows signs of elasticity.
- Flour your counter, very generously, and scrape the very wet dough onto the flour. Dust all over with more flour and use a scraper to help you roll the dough in the flour until it's coated all over.
CIABATTA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Wheat flour or whole wheat …Region or state VenetoPlace of origin ItalyType Bread
CIABATTA: A CLASSIC ITALIAN BREAD | WORLD-GRAIN.COM | MAY ...
From world-grain.com
ARTISAN CIABATTA BREAD - MERRYBOOSTERS
From merryboosters.com
5/5 (31)Total Time 3 hrs 20 minsCategory Main Course
- Pour water in to a bowl.MIx in the yeast and salt into the water.Add in the flour.Mix everything together.Cover the bowl and let the dough rest in a warm place.
- In this step as our dough rises,we need to stretch and fold the dough.This will help in the devolopment of gluten strands as we are not kneading the dough.
CIABATTA - AUTHENTIC AND TRADITIONAL ITALIAN BREAD RECIPE ...
From 196flavors.com
5/5 (1)Category BreadCuisine Italian, Vegan, VegetarianTotal Time 55 mins
- Place the flour and yeast in the bowl of the food processor, and mix well. Make a well in the center and pour the olive oil.
- Add water gradually as you are kneading. Then, incorporate the salt, and continue kneading until the dough pulls away from the sides of the bowl.
- Form a ball and cover with plastic wrap (a cloth would absorb some of the moisture and the bread would not be as soft), and let it rise for an hour in a warm place, away from drafts.
SOURDOUGH CIABATTA | EASY RECIPE FOR THE FAMOUS ITALIAN BREAD
From foodgeek.dk
5/5 (1)Calories 832 per servingCategory Breakfast, Dinner, Lunch
HOMEMADE CIABATTA BREAD NO KNEAD RECIPE - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
Cuisine European, ItalianCalories 203 per servingCategory Bread
- Pour 1.5 cups of warm water, 2 tablespoons extra virgin olive oil and 1/2 teaspoon active dry yeast into the Bosch mixer and wait for 5 minutes.
- After that, turn on Bosch mixer the lowest setting #1. Pour the flour mixture into the yeast mixture. Let it mix until the dough comes together.
- Then, take the dough out from the mixer and put in a container cover with a plastic wrap and let it rise for 45 minuets at room temperature. (See more at cooking tips section.)
CIABATTA BREAD - JO COOKS
From jocooks.com
4.2/5 (10)Total Time 1 hr 12 minsCategory BreadCalories 589 per serving
- Add flour to the mixing bowl of your mixer and add the yeast and salt to it. Mix well, so the salt and yeast is well incorporated. Using the hook attachment of your mixer, start adding water gradually while mixing. The dough should be pretty sticky.
- Turn the dough over onto an oiled surface and continue kneading for another 3 minutes. Place the dough in an oiled bowl, oil the dough all around and cover the bowl with plastic wrap.
- Let the dough rise for 2 1/2 hours. After 2 1/2 hours turn the dough over onto a well floured surface and cut it into 8 pieces. Form each piece into a roll and let it rise again for another 45 minutes.
CIABATTA BREAD - THE SHORT ORDER COOK
From theshortordercook.com
5/5 (8)Category Side DishCuisine ItalianTotal Time 13 hrs
- Make the Sponge – Combine the cup of flour, 1/8 tsp of active dry yeast, and 1/2 cup of warm water (for a correct yeast activation ensure the water is between 105-110°) in a medium bowl. Stir with a large spoon or rounded rubber spatula until it all comes together. Do not over mix. Cover the bowl with plastic wrap. Let the sponge work its magic at room temperature for at least 12 hours or up to 24 hours. If your home is cold, cover with a light kitchen towel also.
- Make the Dough – Get out your stand mixer. Scoop out the sponge and put it in the bottom of your stand mixer bowl. Add the remaining ingredients for the dough; 2 cups of flour, 2 tsp salt, 1/2 tsp active dry yeast, 3/4 cup of warm water (again at 105-110°), and 1/4 cup whole milk. Using the paddle attachment, mix on low speed until combined, about 1 minute.
- Mix - Scrape down the side with a rubber spatula as needed to ensure the wet and dry ingredients come together. Increase the speed to medium-low and continue mixing until the dough comes together and forms as one large sticky dough mass and no longer collects along the sides of the bowl. It should take about 4 to 6 minutes and look like the two photos above as it comes together. It is a sticky dough but have patience. It will combine and become one large mass.
- Knead with Mixer - Scrape the dough from the paddle attachment. Change to the dough hook and knead the bread on low speed for 2 minutes. Then turn up to medium speed and knead for 8 minutes. The dough will still be sticky. Remember this is a high hydration dough, that is how it should be. Do NOT be tempted to add more flour.
CIABATTA BREAD - JETT'S KITCHEN
From jettskitchen.com
Cuisine ItalianTotal Time 5 hrsCategory Appetizer
- Make the starter the night before you plan to bake the bread (at least 6-8 hours before making the bread).
CIABATTA RECIPE | BREAD RECIPES | PBS FOOD
From pbs.org
- Put the flour, salt and yeast with 330ml (11 fl oz) cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast).
- As the dough starts to come together, with the motor running, slowly add another 110ml (3⅓ fl oz) of cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
- Lightly oil a 3 litre (5 ¼ pint) square plastic container with a lid. (It’s important to use a square tub as it helps shape the dough).
- Tip the dough into the oiled container and seal with the lid. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).
- Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape.
- Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
- Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays.
- Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base.
FAST ITALIAN NO KNEAD CIABATTA BREAD | CUCINABYELENA
From cucinabyelena.com
5/5 (1)Total Time 3 hrs 30 minsCategory SavoryCalories 80 per serving
ITALIAN CIABATTA STUFFING RECIPE - THEFOODXP
From thefoodxp.com
Category Side DishCalories 4548 per serving
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