Ciabatta bread recipe: Difference between revisions
No edit summary |
No edit summary |
||
| Line 9: | Line 9: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template: | {{Template:AdvancePreparation}} | ||
[[Ciabatta]] (''carpet slipper'') because of its shape, is an [[Italian]] [[White bread|white bread]] made with [[Wheat flour|wheat flour]] and [[Yeast|yeast]]. The [[Dough|dough]] for this loaf is quite wet, hence the 'collapsed' shape. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1854 | |TotalCalories = 1854 | ||
| Line 22: | Line 24: | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Ciabatta bread recipe recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Ciabatta bread recipe recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
</table> | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
| Line 33: | Line 40: | ||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
</tr></td> | |||
</table> | |||
[[Image:Ciabatta bread recipe loaves proving.jpg|thumb|300px|right|Loaves proving]] | [[Image:Ciabatta bread recipe loaves proving.jpg|thumb|300px|right|Loaves proving]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''for the starter''' | |'''for the starter''' | ||
| Line 103: | Line 108: | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/ciabattabreadrecipe|#ciabattabreadrecipe]] [[Special:Search/strongwhiteflour|#strongwhiteflour]] [[Special:Search/yeast|#yeast]] [[Special:Search/driedyeast|#driedyeast]] [[Special:Search/warmplace|#warmplace]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/ciabatta|#ciabatta]] [[Special:Search/honey|#honey]] [[Special:Search/starter|#starter]] [[Special:Search/rest|#rest]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 16:55, 21 March 2024
This recipe requires preparation in advance!
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.
| Ciabatta bread recipe | |
|---|---|
 |
| Servings: | Serves 8 |
| Calories per serving: | 231 |
| Ready in: | 15 hours, 20 minutes |
| Prep. time: | 15 hours |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 4th July 2016 |
|
Best recipe reviewSurprisingly good 5/5 I didn't think these would come out as well as they did. They are like the real thing! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- for the starter
- ½ teaspoon dried yeast
- 150 ml tepid water
- 3 tablespoons tepid milk
- ½ teaspoon honey
- 150g strong white flour
- for the dough
- ½ teaspoon dried yeast
- 350g strong white flour
- ½ teaspoon olive oil
- 200 ml water
- 1.5 teaspoons fine sea salt
Mise en place
- Make the starter first, bear in mind it will need to rest overnight in a warm place.
Method
- Starter
- In a very large bowl, sprinkle the yeast into 150 ml of water mixed with 3 tablespoons of milk.
- Leave for 10 minutes then stir in the honey
- Mix in 150 g of strong white flour to make a fairly loose batter
- Cover with a damp tea-towel and leave in a warm place for 12 hours
- Dough
- 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
- Add this mixture to the large bowl together with 350 g of strong white flour and 1.5 teaspoons of fine sea salt
- Using a wooden spoon, beat this mixture for at least 5 minutes until fully combined
- 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
- Be very gentle at this stage as we don't to knock the dough down
- Generously flour 2 baking sheets and have a small bowl with extra flour for your hands
- 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.
- 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
- Preheat your 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 for 30 minutes, during which time they will spread out more
- Bake to 30 minutes in the middle of the pre-heated oven.
- 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 .
- Ciabatta bread recipe Hand made dough, oven baked
- Ciabatta with biga Hand made ciabatta bread based on a recipe by Richard Bertinet in his book Dough
- Ciabatta bread info page
- Ciabatta loaves (breadmaker dough, oven bake) The dough is made in a breadmaker and the loaves are oven baked
- Parmesan ciabatta A parmesan flavoured ciabatta bread where the dough is made in the breadmaker and the loaves are oven baked
- Ciabatta bread (breadmaker recipe) The entire process is completed in a breadmaker
- Biga The starter dough for used in making ciabatta bread or rolls.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#dough #ciabattabreadrecipe #strongwhiteflour #yeast #driedyeast #warmplace #oliveoil #ciabatta #honey #starter #rest