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Ciabatta bread recipe: Difference between revisions
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|title=Ciabatta bread recipe | |title=Ciabatta bread recipe | ||
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|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. | |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 | |og:image=https://www.cookipedia.co.uk/wiki/images/0/04/Ciabatta_bread_recipe_recipe.jpg | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{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 | {{recipesummary | ||
|TotalCalories = 1854 | |TotalCalories = 1854 | ||
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|PrepTime = 15 hours | |PrepTime = 15 hours | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Ciabatta bread recipe recipe.jpg| | |Image = [[Image:Ciabatta bread recipe recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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</ | <table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | ||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Surprisingly good</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">I didn't think these would come out as well as they did. They are like the real thing!</span> | |||
[[ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
</tr></td> | |||
</table> | |||
[[Image:Ciabatta bread recipe loaves proving.jpg|thumb|300px|right|Loaves proving]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''for the starter''' | |||
| ½ teaspoon [[Dried yeast|dried yeast]] | | ½ teaspoon [[Dried yeast|dried yeast]] | ||
| 150 ml tepid water | | 150 ml tepid water | ||
| Line 39: | Line 50: | ||
| ½ teaspoon [[Honey|honey]] | | ½ teaspoon [[Honey|honey]] | ||
| 150g [[Strong white flour|strong white flour]] | | 150g [[Strong white flour|strong white flour]] | ||
|'''for the dough''' | |||
| ½ teaspoon [[Dried yeast|dried yeast]] | | ½ teaspoon [[Dried yeast|dried yeast]] | ||
| 350g [[Strong white flour|strong white flour]] | | 350g [[Strong white flour|strong white flour]] | ||
| Line 54: | Line 63: | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''Starter''' | |||
| In a very large bowl, sprinkle the [[Yeast|yeast]] into 150 ml of water mixed with 3 tablespoons of [[Milk|milk]]. | | 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]] | | 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]] | | 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 | | 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 | | 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]] | | 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 | | 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 | | 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 | | 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 | | Generously [[Flour|flour]] 2 [[Baking|baking]] sheets and have a small bowl with extra flour for your hands | ||
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* [[Ciabatta]] | * [[Ciabatta]] | ||
* [[Ciabatta with biga]] | * [[Ciabatta with biga]] | ||
* [[ | * [[Ciabatta_bread_(breadmaker_recipe)]] | ||
* [[Parmesan ciabatta]] | * [[Parmesan ciabatta]] | ||
==Chef's notes== | ==Chef's notes== | ||
| Line 95: | Line 97: | ||
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. | 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:Recipes]] | ||
[[Category:Italian recipes]] | [[Category:Italian recipes]] | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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