Ciabatta Bread Food

CIABATTA BREAD RECIPE

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 (ITALIAN SLIPPER BREAD)

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

Steps:

• Make the starter: Using your hands, combine flour, yeast, and water in a bowl. Gently work to form a ball. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and is bubbling, 12 to 15 hours.
• Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with a rubber spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap, and let rest for 20 minutes.
• Gently turn dough onto an unfloured work surface. Sprinkle with salt, and drizzle with oil. To incorporate oil into bread, use the heel of one hand to stretch half of the dough away from you at the same time your other hand is stretching the other half toward you. Fold in half, and repeat until oil has been completely incorporated (dough will no longer have a sheen to it and there should be no oil on work surface).
• To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat: Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball.
• Place dough in a lightly oiled bowl. Cover with oiled plastic wrap. Let rise at cool room temperature for 45 minutes.
• Gently turn dough onto a lightly floured surface. (Do not punch dough to deflate.) Fold into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes.
• Gently turn dough onto a lightly floured surface. Using a dough scraper or a knife, divide dough into 2 equal portions. Cover with oiled plastic wrap, and let rest for 20 minutes.
• On a lightly floured surface, spread each portion of dough into a rectangle that's roughly 6 by 4 inches. (Be careful not to deflate bubbles.) Fold dough into thirds again, as you would a business letter, pressing seams with lightly floured fingers. Place dough, seam side down, on a generously floured linen towel or a baking sheet lined with floured parchment. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer dough to a parchment-lined baking sheet. Just before baking, stretch each portion into a 10-by-4-inch rectangle. Immediately dimple entire surface with lightly floured fingers. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake, rotating once, until bread is golden brown, sounds hollow when bottom is thumped, and interior registers 205 degrees on an instant-read thermometer, 15 to 20 minutes. Let cool on wire racks. Bread is best the day you make it.

CIABATTA BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. (See Editor's Note for stand mixer instructions.)
• Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
• Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.

CIABATTA

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.

BREAD MACHINE / ABM RUSTIC STYLE CIABATTA

Steps:

• In the bread machine's basin, proof the yeast by pouring in the warm water and dissolving the pinch of sugar in it then sprinkling the yeast on top-- if you don't have a 1/8 teaspoon size or a sliding measuring spoon, just leave few millimeters of leeway in a 1/2 tsp size spoon.
• Let the yeast proof for 10 minutes with the bread machine's lid open.
• Add the flours and salt and blend well by hand or slowly with a dough hook until the flour has completely absorbed the water.
• If you want add rosemary or other herbs, add them now too and blend.
• Pour on the olive oil around the bin but don't blend it in by hand.
• Close the bread machine and set it for a 2-lb loaf (1.5 should work if that's all your machine goes up to) at the DOUGH CYCLE. Kick back and let it do its work!
• When the dough cycle ends, leave it in the machine, covered, for 20-30 minutes to rise. After the rise is complete, preheat the oven to 425°F.
• Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf pan. This bread is best coming out relatively flat! The olive oil is a must for this, cooking spray won't make it come out the same! Brush the olive oil all over the inside of the pan, then sprinkle the cornmeal all over the bottom of the pan.
• Extract the dough from the bread machine, it should have a wonderful thick and elasticy consistency. Lay it into the prepped loaf pan and smooth out the top when done.
• Bake at 425F for 20-30 minutes or until golden brown on top.
• For that rustic look and crackly feel, brush a little olive oil onto the top and dust with some flour prior to baking.
• For Roman style ciabatta, season with marjoram and you can also make it ciabatta al latte by softening the dough with milk.

CIABATTA

Steps:

• Starter: Also called pre-ferment, levain, or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add water to the container and add the pinch of yeast. Tare to zero again, and add the correct amount of flour to the water and yeast. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover the container with plastic wrap and let rest at room temperature, away from direct sunlight, for 10-16 hours, but optimally 12 hours
• Dough: Place an empty container or bowl onto the digital scale and tare to zero; add water to measure by weight. Pour some of the water into the starter (poolish) and use a rubber spatula to loosen the mass around the edges. Empty contents into a bowl and use the spatula to combine with the remaining water so there are fewer lumps. Stir in honey and olive oil, then stir in yeast. Add flour and salt. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated. Dough will be thin and soupy. Stir vigorously with the wooden spoon to bind the dough and bring it together, 1 minute. Pour the dough (which will now have the texture of thick pancake batter) into a bowl coated with nonstick spray. Cover the bowl with plastic wrap and let rest at room temperature, 45 minutes.
• First Stretch and Fold: Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and generously dust the work surface, a plastic bench scraper, and your hands. Using the scraper, release the batter/soupy dough from the bowl and onto the prepared work surface. Dust the dough with more dusting flour. Use the scraper to stretch the dough by going under it and gently pulling out. Repeat this around the edges of the dough until the mass is the shape of a loose rectangle. Starting at one end and using the scraper under the dough, roll the dough like a tube, about 3-4 times around. Flip the dough so it's seam-side up, and flatten again to a rectangle so the seam stretches left to right. Repeat rolling, returning to a seam-up position. This fold may be difficult as the batter is still soupy, but it should have enough stretch to be manageable. Use the scraper to tuck the sides under, toward the center of the dough, and then quickly and gently place the dough seam-side down in a bowl coated again with nonstick spray. Cover the bowl with plastic wrap and let rest at room temperature, 45 minutes.
• Additional Stretching and Folding: This technique strengthens the dough by folding it over onto itself. This process is repeated 3 times, with a resting period after each stretch and fold. Generously dust the work surface, a plastic bench scraper, and your hands with dusting flour. Using the scraper, release the dough from the bowl (it will still be soupy, but firmer than before) and onto the prepared work surface. Dust the dough with more dusting flour. Use the scraper to stretch the dough by going under it and gently pulling out. Repeat this around the edges of the dough until it's in a loose rectangle. Fold dough in thirds, like a letter, then do the same fold in the other direction. Place the dough back in the bowl coated with nonstick spray, cover with plastic, and let rest at room temperature, 45 minutes. For the third stretch and fold, repeat the steps for the second stretch and fold. Cover with plastic coated with nonstick spray and let rest at room temperature, 45 minutes. For the fourth and final stretch and fold, you will not need as much flour and the dough will be easier to work with. Repeat the steps, but press down on the dough to de-gas slightly before folding. Place dough back in the bowl coated with nonstick spray. Cover with plastic coated with nonstick spray and let rest 30 minutes. Transfer bowl to the refrigerator and chill 12-18 hours.
• Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it for a period of time to expand the dough and develop flavor. Generously dust the work surface, a wooden board for proofing the dough, a plastic bench scraper, your hands, and the top of the dough with dusting flour. Using the scraper, release the dough from the bowl. Dust the dough and gently stretch it into a square shape, being careful not to let any gas escape. The dough will also spread on its own immediately after it's laid out on the surface. Using a dough scraper, divide the dough into 3 equal pieces. (Alternatively, you can cut the dough into smaller pieces, making smaller ciabattas.) Place on the wooden board and gently coax each piece into a rough rectangle. Spray plastic wrap with nonstick spray and lay it over the loaves. Let the dough rest at room temperature until the loaves have doubled in size, 1½-3 hours.
• Preheating Oven/Baking: Heat the cast-iron skillet while the oven is preheating. By filling the skillet with ice just prior to baking, you will create an optimal environment to steam the bread, resulting in a crispy crust and tender interior. Place cast-iron skillet on the bottom of a cold oven and place baking stone on lowest rack. Preheat oven to 480 F (preferably convection) for 1 hour. Remove ciabatta from refrigerator, remove plastic wrap and generously dust with dusting flour. Generously dust a baking peel or large wooden board with dusting flour. Using a scraper, gently flip each ciabatta, one at a time, onto the baking peel. Transfer ciabatta directly onto the preheated baking stone in the oven. Repeat with smaller ciabattas. Fill skillet with about 1½ cups of ice cubes. Close the door and lower the temperature to 440 degrees F. Bake until golden brown, 20-30 minutes. (If you need to bake in batches, refrigerate additional loaves for up to an hour to slow down fermentation until you're ready to bake. Give the oven time to come back up to temperature, then bake as directed.)
• Cooling, Slicing, and Storing: Let bread cool completely before slicing. This bread is very moist when fresh and dries out quickly; it's best eaten the day it's baked. Ciabatta can be stored wrapped in plastic but it will become soft and lose its crunch over a 6-12 hour period.

CIABATTA

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.