Difference between revisions of "Ciabatta bread recipe"

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[[Image:DeleteImagePlaceholderIfNotNeeded.jpg|thumb|300px|right|Text summary]]
 
 
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| 3 tablespoons tepid [[Milk|milk]]
 
| 3 tablespoons tepid [[Milk|milk]]
 
| &#189; teaspoon [[Honey|honey]]
 
| &#189; teaspoon [[Honey|honey]]
| 150 g [[Strong white flour|strong white flour]]
+
| 150g [[Strong white flour|strong white flour]]
 
}}
 
}}
 
====for the dough====
 
====for the dough====
 
{{RecipeIngredientsNB
 
{{RecipeIngredientsNB
 
| &#189; teaspoon [[Dried yeast|dried yeast]]
 
| &#189; teaspoon [[Dried yeast|dried yeast]]
| 350 g [[Strong white flour|strong white flour]]  
+
| 350g [[Strong white flour|strong white flour]]  
 
| &#189; teaspoon [[Olive oil|olive oil]]
 
| &#189; teaspoon [[Olive oil|olive oil]]
 
| 240 ml water
 
| 240 ml water
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| Using well floured hands, shape the loaf by tucking the sides under themselves until you have the classic flat elongated shape.
 
| 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
 
| 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]
+
| 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
 
| 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]].
 
| [[Bake]] to 30 minutes in the middle of the pre-heated [[Oven|oven]].
 
}}
 
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<gallery>
 +
Image:Ciabatta bread dough starter after 12 hours.jpg|The starter after 12 hours
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Image:Ciabatta bread dough oil added.jpg|Dough with starer extra water oil and salt added
 +
Image:Ciabatta bread dough flour added.jpg|Dough flour added
 +
Image:Ciabatta bread dough flour mixed.jpg|After 5 minutes mixing with a wooden spoon
 +
Image:Ciabatta bread dough flour mixed after 3 hours.jpg|Dough mixture after 3 hours resting
 +
Image:Ciabatta bread after 30 minutes proving.jpg|After 30 minutes proving
 +
Image:Ciabatta bread builder's boots.jpg|More builder's boots than ladies slippers, but very nice anyway!
 +
</gallery>
 
===Variations===
 
===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]]
 
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]]
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* [[Ciabatta bread]] ([[Breadmaker|breadmaker]] recipe)
 
* [[Ciabatta bread]] ([[Breadmaker|breadmaker]] recipe)
 
* [[Parmesan ciabatta]]
 
* [[Parmesan ciabatta]]
 +
==Chef's notes==
 +
These would have been much easier to remove from the baking tray if I had used [[silicone baking sheets]].
 +
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Italian recipes]]
 
[[Category:Italian recipes]]

Revision as of 12:21, 4 July 2016


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Ciabatta bread recipe
Difference between revisions of
Servings:Serves 8
Ready in:15 hours, 20 minutes
Prep. time:15 hours
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:4th July 2016

This recipe needs advance preparation!


Ciabatta (carpet slipper) because of its shape, is an Italian white bread made with wheat flour and yeast. The dough for this loaf is quite wet, hence the 'collapsed' shape.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

for the starter

for the dough

Mise en place

Method

Starter

  1. In a very large bowl, sprinkle the yeast into 150 ml of water mixed with 3 tablespoons of milk.
  2. Leave for 10 minutes then stir in the honey
  3. Mix in 150 g of strong white flour to make a fairly loose batter
  4. Cover with a damp tea-towel and leave in a warm place for 12 hours

Dough

  1. In a small bowl sprinkle ½ teaspoon of dried yeast into 240 ml of tepid water, together with ½ teaspoon of olive oil. Give it a quick stir then leave for 10 minutes to dissolve
  2. Add this mixture to the large bowl together with 240 g of strong white flour and 1.5 teaspoons of fine sea salt
  3. Using a wooden spoon, beat this mixture for at least 5 minutes until fully combined
  4. Use a silicone spatula to collect the dough residue from the edge of the bowl, cover with a damp cloth and leave for 3 hours in a warm place until doubled or trebled in size

Proving

  1. Be very gentle at this stage as we don't to knock the dough down
  2. Generously flour 2 baking sheets and have a small bowl with extra flour for your hands
  3. Using a 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.
  4. Using well floured hands, shape the loaf by tucking the sides under themselves until you have the classic flat elongated shape.
  5. Repeat with the second loaf
  6. Preheat your oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
  7. Leave the loaves to prove for 30 minutes, during which time they will spread out more
  8. Bake to 30 minutes in the middle of the pre-heated oven.


Variations

If using fresh yeast, use 2.5 g of fresh yeast for the starter and 2.5 g of fresh yeast for the dough

See also

Chef's notes

These would have been much easier to remove from the baking tray if I had used silicone baking sheets.