Difference between revisions of "Ciabatta loaves (breadmaker dough, oven bake)"

From Cookipedia
 
(2 intermediate revisions by the same user not shown)
Line 3: Line 3:
 
|title=Oven baked ciabatta loaves with breadmaker dough
 
|title=Oven baked ciabatta loaves with breadmaker dough
 
|titlemode=replace
 
|titlemode=replace
−
|keywords=Ciabatta, breadmaker, oven, large Italian loaf, long rise period
+
|keywords=#dough #bread #flour #breadmaker #bake #baking #driedyeast #warmplace #bakingtray #plainflour #oliveoil
 +
|hashtagrev=032020
 
|description=Raise the dough in the breadmaker (24 hours) and then bake in the oven to make two large loaves
 
|description=Raise the dough in the breadmaker (24 hours) and then bake in the oven to make two large loaves
 
}}
 
}}
 +
<!-- /seo -->
  
−
<!-- /seo -->
 
 
{{Template:CookTools}}
 
{{Template:CookTools}}
 
{{AdvancePreparationIcon}}
 
{{AdvancePreparationIcon}}
Line 20: Line 21:
 
  |PrepTime = 1 day
 
  |PrepTime = 1 day
 
  |CookTime = 20 minutes
 
  |CookTime = 20 minutes
−
  |Image = [[Image:Ciabatta loaves with breadmaker dough and oven bake.jpg|300px|alt=Electus]]
+
  |Image = [[Image:Ciabatta loaves with breadmaker dough and oven bake.jpg|alt=Electus]]
 
}}
 
}}
  
−
[[Image:Ciabatta loaves with breadmaker dough and oven bake rising.jpg|thumb|300px|right|Waiting for the loaves to double in size]]. ''My loaves puffed up to about twice the volume but the size stayed roughly the same.''
+
[[Image:Ciabatta loaves with breadmaker dough and oven bake rising.jpg|thumb|300px|right|Waiting for the loaves to double in size]].
  
 
This [[Italian]] [[Bread|bread]] is made using two doughs.  The mixing and first rising are done in a Panasonic [[Breadmaker|breadmaker]].  The second rising and [[Baking|baking]] are not.  Start the day before you want to eat the bread.
 
This [[Italian]] [[Bread|bread]] is made using two doughs.  The mixing and first rising are done in a Panasonic [[Breadmaker|breadmaker]].  The second rising and [[Baking|baking]] are not.  Start the day before you want to eat the bread.
Line 39: Line 40:
 
====2nd [[Dough|dough]]====
 
====2nd [[Dough|dough]]====
 
{{RecipeIngredientsNB
 
{{RecipeIngredientsNB
−
| 1/2 teaspoon easy-[[Bake|bake]] [[Dried yeast|dried yeast]] [2 g]
+
| 1/2 a teaspoon of easy-[[Bake|bake]] [[Dried yeast|dried yeast]] [2 g]
 
| 125g strong white [[Bread|bread]] [[Flour|flour]]
 
| 125g strong white [[Bread|bread]] [[Flour|flour]]
 
| 115g [[Plain flour|plain flour]]
 
| 115g [[Plain flour|plain flour]]
−
| 1/2 teaspoon [[Salt|salt]]  
+
| 1/2 a teaspoon of [[Salt|salt]]  
 
| 1 tablespoon [[Olive oil|olive oil]]
 
| 1 tablespoon [[Olive oil|olive oil]]
 
| 30ml [[Milk|milk]] [30g]
 
| 30ml [[Milk|milk]] [30g]
Line 70: Line 71:
 
| Turn out onto a lightly floured [[Pastry mat|pastry mat]] or board and cut the [[Dough|dough]] into two.
 
| Turn out onto a lightly floured [[Pastry mat|pastry mat]] or board and cut the [[Dough|dough]] into two.
 
| Shape each piece into oblongs of about 25cm each on [[baking tray]]s or stones, which have been dusted with [[Flour|flour]] or [[Semolina|semolina]].
 
| Shape each piece into oblongs of about 25cm each on [[baking tray]]s or stones, which have been dusted with [[Flour|flour]] or [[Semolina|semolina]].
−
| Cover with a damp [[Tea-towel|tea-towel]] and leave to rise in a [[warm place]] until the [[Dough|dough]] has doubled in size.
+
| Cover with a damp [[Tea-towel|tea-towel]] and leave to rise in a [[warm place]] until the [[Dough|dough]] has doubled in size. ''My loaves puffed up to about twice the volume but the footprint stayed roughly the same size.''
 
}}
 
}}
 
====Baking====
 
====Baking====
Line 78: Line 79:
 
}}
 
}}
  
 +
{{Template:Ciabatta bread recipes}}
 
{{RecipeLine}}
 
{{RecipeLine}}
 
[[Category:Recipes|Parmesan ciabatta]]
 
[[Category:Recipes|Parmesan ciabatta]]
Line 85: Line 87:
 
[[Category:Italian recipes|Parmesan ciabatta]]
 
[[Category:Italian recipes|Parmesan ciabatta]]
 
[[Category:Vegetarian recipes|Parmesan ciabatta]][[Category:Baked or roasted]]
 
[[Category:Vegetarian recipes|Parmesan ciabatta]][[Category:Baked or roasted]]
 +
 +
<!-- footer hashtags --><code 'hashtagrev:032020'>#dough #bread #flour #breadmaker #bake #baking #driedyeast #warmplace #bakingtray #plainflour #oliveoil </code><!-- /footer_hashtags -->

Latest revision as of 17:04, 18 December 2021


This recipe needs advance preparation!

Ciabatta loaves (breadmaker dough, oven bake)
Difference between revisions of
Servings:2 loaves
Calories per serving:549
Ready in:1 day, 2 hours
Prep. time:1 day
Cook time:20 minutes
Difficulty:Easy
Recipe author:Chef
First published:4th October 2017
Waiting for the loaves to double in size

.

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.

This recipe is basically the same recipe as parmesan ciabatta, but without the cheese!

Ingredients

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

1st dough

2nd dough

Mise en place

An hour before you are ready to bake the loaves, preheat your oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] and leave it at this temperature fr an hour before baking.

Method

Starter dough

  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. I make this recipe alot and sometimes the breadmaker does not mix the starter dough properly. This is because of the small amount of dough in the starter. If this happens I just use a spoon to stir in any unmixed flour and re-run the dough procedure a second time. I've always had perfect results doing this.

Main dough (second rise)

  1. Add the ingredients for the second dough to first dough in the breadmaker pan in the order in which they are given.
  2. Set to 'French Dough' Panasonic SD-ZB2502: option 21 - 3 hours 35 mins.
  3. The dough should be quite sticky when finished.
  4. Turn out onto a lightly floured pastry mat or board and cut the dough into two.
  5. Shape each piece into oblongs of about 25cm each on baking trays or stones, which have been dusted with flour or semolina.
  6. Cover with a damp tea-towel and leave to rise in a warm place until the dough has doubled in size. My loaves puffed up to about twice the volume but the footprint stayed roughly the same size.

Baking

  1. Preheat the oven to 220° C (425° F - gas 7) and keep it hot for one hour before baking.
  2. Shake the risen loaves onto a pre-heated oven tray or pizza stone andBake the bread for about 20 minutes until golden brown.


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 .

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

Update with Facebook debugger


#dough #bread #flour #breadmaker #bake #baking #driedyeast #warmplace #bakingtray #plainflour #oliveoil

Retrieved from "https://www.cookipedia.co.uk/wiki/index.php?title=Ciabatta_loaves_(breadmaker_dough,_oven_bake)&oldid=261874"