Ciabatta
From joe1155 12 years ago
- 3 to make
- Serves 15
Ciabatta is a wonderful Italian bread-- crunchy on the outside and the inside is tender and slightly sweet. There is no kneading necessary. This is a recipe that I found at www.vivalafocaccia.com. His website and videos are only in Italian now, but there is a page that says he is working on an English version. Read more You really need to get Italian Tipo 00 soft wheat flour (order it on line if you can't find it in the grocery). I tried this with all purpose flour, but the flavor is just not the same and the inside is not as soft. Also, this bread does not store well. The taste remains good, but it looses the crispy crust when wrapped. The recipe is shockingly easy. See less
Ingredients
- 500 grams Italian Tipo 00 soft wheat flour, ca. 3.5 cups shopping list
- 340 grams of room temperature water shopping list
- 5 grams dry yeast, ca. 1.5 tsp shopping list
- 12 grams salt, ca 2 tsp shopping list
- 1 tsp sugar shopping list
- Plastic wrap or parchment paper shopping list
- A baking sheet. I used a pizza stone and put the loaf directly onto it. shopping list
How to make it
- In a large bowl,dissolve the yeast and the sugar in the water. Add about 1/2 of the flour and mix thoroughly. A wire whisk is really helpful here.
- Mix in the salt and then stir in the rest of the flour. The dough will be very sticky and moist. Don't worry. That is how it should be. Cover the bowl with plastic wrap or aluminum foil, set in a warm place and let rise 1.5 hours See Photo.
- Put a heat proof bowl in the oven and fill it with water. Preheat your oven to 225C/450F.
- Smear some olive oil on a baking sheet, set aside.
- Scrape the dough onto a large piece of plastic wrap sprinkled liberally with flour. It is a good idea to moisten the counter top and then lay the plastic wrap on it. The water keeps the plastic from sliding See Photo. Try to form it roughly as in the picture. Using your fingers, poke into the dough a few times.
- Gently roll the loaf onto the baking form.
- Bake for 40 minutes on the middle shelf. Check after 35 to be safe. See Photo
This is what the dough looks like after mixing.
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After 1 1/2 hours, the dough has doubled.
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This is what the dough looks like after it is formed on the plastic wrap.
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The finished loaf. Bella!
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The Rating
Reviewed by 1 people-
Beautiful.
frankieanne
in Somewhere loved it
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This was super easy. After looking online, I found that 340 grams of water is 11.5 ounces. I've never made ciabatta before so I wasn't sure if I formed the loaf right, but I posted pictures of my results. Crunchy on the outside, chewy on the inside!...more
frankieanne
in Somewhere loved it
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