Difference between revisions of "Ciabatta bread recipe"

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|description=A recipe for making ciabatta bread from scratch.  Takes about 15 hours in all, but worth the wait.
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<span class="review">
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<span class="reviewHeader">
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===Recipe review===
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</span>
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'''<span class="reviewTitle">Surprisingly good</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
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<span class="reviewDesc">I didn't think these would come out as well as they did.  They are like the real thing!</span>
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<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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{{recipesummary
 
{{recipesummary
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|TotalCalories = 1854
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|PortionCalories = 231
 
|DatePublished=4th July 2016
 
|DatePublished=4th July 2016
 
|Author=Chef
 
|Author=Chef
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|PrepTime =  15 hours
 
|PrepTime =  15 hours
 
|CookTime =  20 minutes
 
|CookTime =  20 minutes
|Image = [[Image:Ciabatta bread recipe recipe.jpg|300px|alt=Electus]]
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[[Image:DeleteImagePlaceholderIfNotNeeded.jpg|thumb|300px|right|Text summary]]
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[[Image:Ciabatta bread recipe loaves proving.jpg|thumb|300px|right|Loaves proving]]
 
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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]]
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| 150g [[Strong white flour|strong white flour]]
 
}}
 
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====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]]  
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| 350g [[Strong white flour|strong white flour]]  
 
| &#189; teaspoon [[Olive oil|olive oil]]
 
| &#189; teaspoon [[Olive oil|olive oil]]
| 240 ml water
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| 200 ml water
 
| 1.5 teaspoons fine [[Sea Salt|sea salt]]
 
| 1.5 teaspoons fine [[Sea Salt|sea salt]]
 
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{{RecipeMethod
 
{{RecipeMethod
 
| In a small bowl sprinkle &#189; teaspoon of [[Dried yeast|dried yeast]] into 240 ml of tepid water,  together with &#189; teaspoon of [[Olive oil|olive oil]]. Give it a quick stir then leave for 10 minutes to dissolve
 
| In a small bowl sprinkle &#189; teaspoon of [[Dried yeast|dried yeast]] into 240 ml of tepid water,  together with &#189; 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 240 g of [[Strong white flour|strong white flour]] and 1.5 teaspoons of fine [[Sea Salt|sea salt]]
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| 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
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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]
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| 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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| Allow to cool on a wire rack.
 
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===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]]
 
* [[Ciabatta]]
 
* [[Ciabatta with biga]]
 
* [[Ciabatta with biga]]
* [[Ciabatta bread]] ([[Breadmaker|breadmaker]] recipe)
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* [[Ciabatta_bread_(breadmaker_recipe)]]
 
* [[Parmesan ciabatta]]
 
* [[Parmesan ciabatta]]
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==Chef's notes==
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'''Using a breadmaker:'''
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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.
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[[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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Revision as of 13:35, 7 July 2020


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!

Paul R Smith


Ciabatta bread recipe
Difference between revisions of
Servings:Serves 8
Calories per serving:231
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
Loaves proving

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 350 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.
  9. Allow to cool on a wire rack.


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

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.

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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#dough #ciabattabreadrecipe #strongwhiteflour #yeast #driedyeast #warmplace #oliveoil #ciabatta #honey #starter #rest
https://www.cookipedia.co.uk/recipes_wiki/Ciabatta_bread_recipe