HOW TO MAKE AUTHENTIC CIABATTA BREAD
Make authentic ciabatta bread at home with this recipe!. Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the shape of the loaves. Ciabatta is a soft and chewy bread made with a preferment called a biga, which gives great flavor.
Provided by Bettie
Categories Breads
Time 16h30m
Number Of Ingredients 9
Steps:
- MAKE THE BIGA: At least 12 and up to 24 hours before making your ciabatta, make the biga. In a large mixing bowl, combine the ingredients for the biga and stir together. Cover the bowl with plastic wrap and let it stand at room temperature for 12-24 hours.
- COMBINE THE DOUGH: Add the rest of the ingredients for the ciabatta dough into the bowl with the biga. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a very wet and sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 45 minutes.
- STRETCH AND FOLD: After the dough has rested for 45 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 45 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 45 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 45 more minutes. This is a three hour process from when the dough is mixed to when it is ready to be shaped. Four 45 minute resting periods with three stretch and folds in between.
- PREP THE OVEN & OTHER EQUIPMENT: During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast iron skillet or another heatproof skillet on the bottom rack and a baking stone, baking steal, or a sheet pan turned upside down on the middle rack. Preheat your oven to 450F (230C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper sprinkled lightly with semolina or cornmeal.
- SHAPE INTO CIABATTA: Pour the dough out onto a lightly floured work surface. It will be very wet and sticky. Use a damp bench scraper to scrape the dough out of the bowl. Divide the dough into two equal pieces. Dampen your hands and then pick up one piece of the dough and place it on the prepared parchment paper. Stretch and pat out the dough to a flat rectangle shape. It will be very sticky but wet hands work best to shape it. It can be a rustic shape. Repeat this step with the second piece of dough. (alternatively you can shape all of the dough into one big loaf)
- LET THE DOUGH RISE: Lightly flour the top of the loaves and then cover with a floured towel. Let the dough rise for 1 hour.
- BAKE: Fill a small bowl with about 2 cups of ice cubes. You want to work quickly and carefully when transferring the ciabatta. Open the oven and gently slide the whole piece of parchment paper with the ciabatta onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Bake for about 30-35 minutes or until the ciabatta loaves are a light golden brown and sound hallow when tapped.
- COOL: Allow the ciabatta to cool before slicing. This will completely develop their flavor. Ciabatta is best when eaten the same day. However, leftover ciabatta can be wrapped in foil once completely cooled and kept at room temperature for up to 2 days.
ITALIAN CIABATTA SANDWICH
Steps:
- Gather the ingredients.
- Begin by cutting your ciabatta roll in half and then toasting the bread in the oven or in a toaster for a few minutes.
- Drizzle both of the interior sides of the ciabatta with olive oil and then smear on the white balsamic glaze, and set the top half aside.
- On the bottom half of the glazed ciabatta bun, add the basil, the salami, the mozzarella, and the roasted red pepper, the roasted yellow pepper, and then lastly the arugula.
- Put the remaining half of the ciabatta roll on top.
- Before serving, tightly wrap the sandwich in waxed paper or butcher paper and slice it down the middle with a serrated knife . Enjoy.
Nutrition Facts : Calories 1326 kcal, Carbohydrate 82 g, Cholesterol 268 mg, Fiber 7 g, Protein 83 g, SaturatedFat 28 g, Sodium 4249 mg, Sugar 16 g, Fat 74 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
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.
More about "classic ciabatta food"
CLASSIC ITALIAN CIABATTA RECIPE, PLUS 8 IDEAS FOR USING …
Web Mar 14, 2023 Ciabatta is a rustic Italian bread that is made from wheat flour, water, olive oil, salt, and yeast. The name means “slipper” in Italian …
From masterclass.com
Estimated Reading Time 7 mins
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).
BEST CIABATTA RECIPES | FOOD NETWORK CANADA
Web Mar 22, 2012 In bowl of electric mixer, dissolve sugar in warm water. Step 5. Sprinkle in yeast; let stand for 10 minutes or until frothy. Step 6. Using …
From foodnetwork.ca
2.6/5 (5)Category Dinner,Italian,Lunch,Rice And Grain,SideServings 8Total Time 25 mins
From foodnetwork.ca
2.6/5 (5)Category Dinner,Italian,Lunch,Rice And Grain,SideServings 8Total Time 25 mins
HOW TO MAKE CIABATTA AT HOME - FOOD52
Web Dec 6, 2013 Classic Ciabatta Bread Makes 2 small loaves or 1 large loaf 3 1/2 cups (16 ounces) unbleached, unbromated white bread flour 1 1⁄2 teaspoons (.31 ounces) fine sea salt 1 teaspoon (.12 ounces) instant dry …
From food52.com
From food52.com
PAUL HOLLYWOOD'S CIABATTA RECIPE - BBC FOOD
Web 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...
From bbc.co.uk
From bbc.co.uk
15 CIABATTA SANDWICH RECIPES (BEST IDEAS TO TRY)
Web Sep 15, 2022 Here are 15 ciabatta sandwich recipes I know you’ll love. 1. The Ultimate Ciabatta Sandwich. Holy sandwich, Batman! This sandwich is big, beastly, and it’s absolutely delectable. This isn’t a lunch sandwich. …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
WHAT IS CIABATTA BREAD? (WITH PICTURES) - DELIGHTED COOKING
Web Mar 8, 2023 Some bakers add herbs, oil, or olives to their ciabatta bread before baking it, turning out a bread which slightly resembles focaccia, although it has a less dense …
From delightedcooking.com
From delightedcooking.com
CLASSIC CIABATTA STUFFING RECIPE - THEFOODXP
Web Start by greasing the glass baking dish with butter and then, transfer the ciabatta stuffing into it. Butter the foil and cover the pan with it (butter side down). Bake this stuffing in the …
From thefoodxp.com
From thefoodxp.com
RUSTIC ITALIAN CIABATTA RECIPE | KING ARTHUR BAKING
Web Combine the flour, yeast, and salt in a separate bowl, and add to the biga-water mixture. Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes …
From kingarthurbaking.com
From kingarthurbaking.com
CIABATTA RECIPES | BBC GOOD FOOD
Web Pan-fry chicken and ciabatta chunks, then toss with red cabbage, red onion and pomegranate seeds in this easy and attractive dish Courgette & goat’s cheese ciabatta …
From bbcgoodfood.com
From bbcgoodfood.com
CIABATTA RECIPE - BBC FOOD
Web Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment. ... Cut the dough into two and stretch the …
From bbc.co.uk
From bbc.co.uk
WHAT IS A TORTA? AND HOW TO MAKE A TORTA - FOOD NETWORK
Web Oct 8, 2021 How to Make a Torta. A torta is just as easy to make as a sandwich. All you need to do is have your ingredients prepped beforehand to make assembly a breeze. …
From foodnetwork.com
From foodnetwork.com
CLASSIC CIABATTA BREAD – MOTHER EARTH NEWS
Web Oct 31, 2019 Italian bakers developed ciabatta in the 1980s to compete with the ubiquitous French baguette as a sandwich bread. Against all odds, ciabatta quickly …
From motherearthnews.com
From motherearthnews.com
CLASSIC CIABATTA BREAD RECIPE – MOTHER EARTH NEWS
Web Jan 19, 2021 1-1/4 cup (150 grams) unbleached white flour, preferably bread flour 1/2 cup plus 2 tablespoons (150 grams) cool water 3 pinches (0.3 grams) active dry yeast …
From motherearthnews.com
From motherearthnews.com
HOMEMADE CIABATTA BREAD {STEP BY STEP} - ITALIAN RECIPE …
Web May 8, 2017 Like all genius things, true ciabatta is SUPER simple and requires only few ingredients. Remember to watch the video at the end of the recipe to see each step of …
From italianrecipebook.com
From italianrecipebook.com
CIABATTA – LEITE'S CULINARIA
Web Sep 8, 2019 1 cup plus 3 tablespoons (9 1/2 ounces) water at room temperature (if using a food processor, use cold water) 1 tablespoon (1/2 ounce) olive oil plus more for the bowl …
From leitesculinaria.com
From leitesculinaria.com
LIONEL VATINET'S CLASSIC CIABATTA RECIPE ON FOOD52
Web Nov 27, 2013 I recently learned that ciabatta was first introduced in Italy in the 1980s. <br />This is remarkable when you think of ciabattas and focaccias are now common …
From food52.com
From food52.com
CALORIES IN CHABASO BAKERY CLASSIC CIABATTA AND NUTRITION FACTS
Web Feb 20, 2011 There are 130 calories in 1 7/8" slice (57 g) of Chabaso Bakery Classic Ciabatta. Calorie breakdown: 0% fat, 87% carbs, 13% protein. Related Bread from …
From fatsecret.com
From fatsecret.com
YOUR GUIDE TO 22 TYPES OF ITALIAN BREAD - TASTE OF HOME
Web Mar 11, 2021 Piadina. These flatbreads are one of the most popular street foods in the Emilia-Romagna region of Italy. The dough is cooked to order on a hot griddle until it …
From tasteofhome.com
From tasteofhome.com
THE BEST RESTAURANTS NEAR NATIONALS PARK TO EAT BEFORE OR AFTER A …
Web 7 hours ago No, not peanuts and crackerjack: The Nationals allow fans to carry “single-serving food items” and plastic water bottles into games. Here are a few places to stop …
From washingtonpost.com
From washingtonpost.com
CLASSIC NEW ORLEANS MUFFULETTA SANDWICH RECIPE - SERIOUS EATS
Web Sep 16, 2022 Directions. Combine olives, giardiniera, peppers, parsley, capers, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch …
From seriouseats.com
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love