Recipe

Ciabatta Recipe

	Ern / All my dishes 1 year, 11 months ago Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust Prep:20m Cook:20m Servings:15	Ern
	ciabatta bread

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Ingredients

INGREDIENTS

1/8 teaspoon active dry yeast

2 tablespoons warm water (110 degrees F/45 degrees C)

1/3 cup warm water

1 cup bread flour

1/2 teaspoon active dry yeast

2 tablespoons warm milk (110 degrees F/45 degrees C)

2/3 cup warm water

1 tablespoon olive oil

2 cups bread flour

1 1/2 teaspoons salt

Directions

DIRECTIONS

1.To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.

2.To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.

Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).

3.Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

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Comments

henrie 1 year, 11 months ago said:
Oh thank you so much for posting this recipe, I just bought some of this bread yesterday. Now I can make my own. Great post.

cookingforfun 1 year, 11 months ago said:
Perfect. Love it. Thanks

flavorsofitaly 1 year, 11 months ago said:
Homemade Ciabatta is wonderful, and well worth the extra effort! Thanks for sharing. :-)

jeannej 1 year, 11 months ago said:
I gotta try this....why haven't I seen this before?? Wonder what the calories and fat count are? Oh well, sounds too good to pass!

wolfpackjack 1 year, 11 months ago said:
Just bought a stand mixer... this will be one of my first ventures into bread making... wish me luck..LOL... thanks for the post..dave

szq 1 year, 10 months ago said:
Oh my gosh! Cannot wait to make.

trigger 1 year, 9 months ago said:
Ciabatta is not an easy bread to make because of the amount of hydration. This is a great way to transfer the dough without having it collapse
I mist my bread before closing the oven door, this improves the crust.
Great post

Michel

lenora 1 year, 4 months ago said:
I was wondering how to make it. I'm glad you made this post - thanks.

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