Parmesan ciabatta

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This recipe needs advance preparation!
Parmesan ciabatta
Parmesan ciabatta
Servings:2 small loaves
Calories per serving:656
Ready in:1 day, 2 hours
Prep. time:1 day
Cook time:2 hours
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:8th March 2013

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


Ingredients

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Method

  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. Add the ingredients for the second dough to first dough in the breadmaker pan in the order in which they are given.
  6. Set to 'French Dough' Panasonic SD-ZB2502: option 21 - 3 hours 35 mins.
  7. The dough should be quite sticky when finished.
  8. Turn out onto a lightly floured pastry mat or board and cut the dough into two.
  9. Shape each piece into oblongs of about 25cm each on baking trays or stones, which have been dusted with flour or semolina.
  10. Cover with a damp tea-towel and leave to rise in a warm place until the dough has doubled in size.
  11. Sprinkle each loaf with sea salt if desired.
  12. Preheat the oven to 220° C (425° F - gas 7) and keep it hot for one hour before baking.
  13. Bake the bread for about 20 minutes until golden brown.

Variations

Use any strong, hard, Italian cheese, such as Pecorino. See also our recipes for plain ciabatta made entirely in a breadmaker and handmade Ciabatta with biga.

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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