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{{#seo:
|title=Ciabatta bread recipe
|titlemode=replace
|keywords=#dough #ciabattabreadrecipe #strongwhiteflour #yeast #driedyeast #warmplace #oliveoil #ciabatta #honey #starter #rest
|hashtagrev=032020
|description=A recipe for making ciabatta bread from scratch. Takes about 15 hours in all, but worth the wait.
|og:image=https://www.cookipedia.co.uk/wiki/images/0/04/Ciabatta_bread_recipe_recipe.jpg
}}

{{Template:AdvancePreparation}}

[[Ciabatta]] (''carpet slipper'') because of its shape, is an [[Italian]] [[White bread|white bread]] made with [[Wheat flour|wheat flour]] and [[Yeast|yeast]]. The [[Dough|dough]] for this loaf is quite wet, hence the 'collapsed' shape.
{{recipesummary
|TotalCalories = 1854
|PortionCalories = 231
|DatePublished=4th July 2016
|Author=Chef
|ImageComment =
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 15 hours, 20 minutes
|PrepTime = 15 hours
|CookTime = 20 minutes
|Image = [[Image:Ciabatta bread recipe recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Surprisingly good''

5/5 

I didn't think these would come out as well as they did. They are like the real thing!

 [[User:PSmith|Paul R Smith]] 
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[[Image:Ciabatta bread recipe loaves proving.jpg|thumb|300px|right|Loaves proving]]
{{RecipeIngredients
|'''for the starter'''
| ½ teaspoon [[Dried yeast|dried yeast]]
| 150 ml tepid water
| 3 tablespoons tepid [[Milk|milk]]
| ½ teaspoon [[Honey|honey]]
| 150g [[Strong white flour|strong white flour]]
|'''for the dough'''
| ½ teaspoon [[Dried yeast|dried yeast]]
| 350g [[Strong white flour|strong white flour]]
| ½ teaspoon [[Olive oil|olive oil]]
| 200 ml water
| 1.5 teaspoons fine [[Sea Salt|sea salt]]
}}
===[[Mise en place]]===

* Make the [[Starter|starter]] first, bear in mind it will need to [[Rest|rest]] overnight in a [[Warm place|warm place]].

===Method===
{{RecipeMethod
|'''Starter'''
| In a very large bowl, sprinkle the [[Yeast|yeast]] into 150 ml of water mixed with 3 tablespoons of [[Milk|milk]].
| Leave for 10 minutes then stir in the [[Honey|honey]]
| Mix in 150 g of [[Strong white flour|strong white flour]] to make a fairly loose [[Batter|batter]]
| Cover with a damp [[Tea-towel|tea-towel]] and leave in a [[Warm place|warm place]] for 12 hours
|'''Dough'''
| In a small bowl sprinkle ½ teaspoon of [[Dried yeast|dried yeast]] into 240 ml of tepid water, together with ½ teaspoon of [[Olive oil|olive oil]]. Give it a quick stir then leave for 10 minutes to dissolve
| Add this mixture to the large bowl together with 350 g of [[Strong white flour|strong white flour]] and 1.5 teaspoons of fine [[Sea Salt|sea salt]]
| Using a wooden spoon, beat this mixture for at least 5 minutes until fully combined
| Use a silicone [[Spatula|spatula]] to collect the [[Dough|dough]] residue from the edge of the bowl, cover with a damp cloth and leave for 3 hours in a [[Warm place|warm place]] until doubled or trebled in size
|'''Proving'''
| Be very gentle at this stage as we don't to ''knock the [[Dough|dough]] down
| Generously [[Flour|flour]] 2 [[Baking|baking]] sheets and have a small bowl with extra flour for your hands
| Using a [[Dough|dough]] scraper divide the dough in two. My dough was slightly too wet so it was easier to pour the dough onto the floured sheet.
| Using well floured hands, shape the loaf by tucking the sides under themselves until you have the classic flat elongated shape.
| Repeat with the second loaf
| Preheat your [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
| Leave the loaves to [[Prove|prove]] for 30 minutes, during which time they will spread out more
| [[Bake]] to 30 minutes in the middle of the pre-heated [[Oven|oven]].
| Allow to cool on a wire rack.
}}

===Variations===
If using fresh [[Yeast|yeast]], use 2.5 g of fresh yeast for the [[Starter|starter]] and 2.5 g of fresh yeast for the [[Dough|dough]]
==See also==

* [[Ciabatta]]
* [[Ciabatta with biga]]
* [[Ciabatta_bread_(breadmaker_recipe)]]
* [[Parmesan ciabatta]]
==Chef's notes==
'''Using a breadmaker:'''
Kneading this mixture with a wooden spoon was hard work to say the least. The second time I made these, I transferred the dough mixture to our [[Panasonic SD-ZB2502 automatic breadmaker]] for the kneading process. I set it to pitta bread (22) and let it run for 10 minutes, then switched it off and left for 3 hours to rise. It was easy to ''pour'' the dough onto the baking sheets, using a knife to cut the dough.

{{Template:Ciabatta bread recipes}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Italian recipes]]
[[Category:Bread and baking]]
[[Category:Snacks and light bites]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Unusual recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/ciabattabreadrecipe|#ciabattabreadrecipe]] [[Special:Search/strongwhiteflour|#strongwhiteflour]] [[Special:Search/yeast|#yeast]] [[Special:Search/driedyeast|#driedyeast]] [[Special:Search/warmplace|#warmplace]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/ciabatta|#ciabatta]] [[Special:Search/honey|#honey]] [[Special:Search/starter|#starter]] [[Special:Search/rest|#rest]]
</code>

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