Ciabatta loaves (breadmaker dough, oven bake)

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This recipe needs advance preparation!
Ciabatta loaves (breadmaker dough, oven bake)
Ciabatta loaves (breadmaker dough, oven bake)
Servings:2 loaves
Calories per serving:549
Ready in:1 day, 2 hours
Prep. time:1 day
Cook time:20 minutes
Difficulty:Easy
Recipe author:Chef
First published:4th October 2017
Waiting for the loaves to double in size

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This Italian bread is made using two doughs. The mixing and first rising are done in a Panasonic breadmaker. The second rising and baking are not. Start the day before you want to eat the bread.

This recipe is basically the same recipe as parmesan ciabatta, but without the cheese!

Ingredients

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1st dough

2nd dough

Mise en place

An hour before you are ready to bake the loaves, preheat your oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] and leave it at this temperature fr an hour before baking.

Method

Starter dough

  1. Add the ingredients for the first dough to the breadmaker pan in the order in which they are given.
  2. For Panasonic SD253 and most breadmakers, set to 'Basic Dough'.
  3. For the Panasonic SD-ZB2502 automatic breadmaker set to menu option 16, basic dough.
  4. When when the cycle has finished, switch off the machine and leave to rest at room temperature for about 18 hours.
  5. I make this recipe alot and sometimes the breadmaker does not mix the starter dough properly. This is because of the small amount of dough in the starter. If this happens I just use a spoon to stir in any unmixed flour and re-run the dough procedure a second time. I've always had perfect results doing this.

Main dough (second rise)

  1. Add the ingredients for the second dough to first dough in the breadmaker pan in the order in which they are given.
  2. Set to 'French Dough' Panasonic SD-ZB2502: option 21 - 3 hours 35 mins.
  3. The dough should be quite sticky when finished.
  4. Turn out onto a lightly floured pastry mat or board and cut the dough into two.
  5. Shape each piece into oblongs of about 25cm each on baking trays or stones, which have been dusted with flour or semolina.
  6. Cover with a damp tea-towel and leave to rise in a warm place until the dough has doubled in size. My loaves puffed up to about twice the volume but the footprint stayed roughly the same size.

Baking

  1. Preheat the oven to 220° C (425° F - gas 7) and keep it hot for one hour before baking.
  2. Shake the risen loaves onto a pre-heated oven tray or pizza stone andBake the bread for about 20 minutes until golden brown.


Ciabatta bread recipes

We have a number of tested ciabatta bread recipes. Some that are made entirely by hand, others where the dough is made in a breadmaking machine and then baked in an oven and some where the rising and the baking is done in a breadmaker.

Rather like a French baguette the secret to this light bread with a moist bubbly crumb is the long rise time, often with no added sugar. Using just the natural sugars found in the flour to feed the yeast .

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