Best Ciabatta A Old Italian Bread Recipes

HOMEMADE ITALIAN CIABATTA BREAD

Steps:

• In a small bowl 1/4 cup of water, honey and yeast, let sit 5 minutes then stir.
• In a large bowl add the flour , make a well in the centre and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.
• Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1 1/2 hours.
• Pre-heat oven to 425F (220C), line a cookie sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.
• Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
• With a spatula form the dough into an oblong loaf, place 5 or 6 ice cubes on a pan on the bottom of the oven to create vapor or add the pan when pre-heating the oven and pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!

CIABATTA

Steps:

• 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 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• 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).
• 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.

CIABATTA BREAD RECIPE

Steps:

• In a medium size bowl add water and dry yeast. Wait 10 minutes until the yeast is fully dissolved and has a "creamy' texture.
• Mix in the flour. You should get a very loose and sticky dough. It should have consistency thick enough not to come off from the spoon as, say, sour cream or greek yogurt, but wet enough so that it's impossible to knead it by hand.
• Cover the bowl with a plastic wrap and let the dough rest at a room temperature for 3-4 hrs or overnight. I just don't recommend leaving biga for more than 24 hrs as the yeast will start to over-mature and loose its power.
• Once biga is rested it will become bubbly and might become even looser when you left it. Now pour lukewarm water in the bowl, going around the edges of the bowl and pouring small portions at a time. This is how we hydrate and aerate biga even more at the same time liberating it from the bowl.
• Pour biga and wate mix into a bowl of a standing mixer, oil the dough hook.Turn on your mixer on low speed, knead for a 1-2 minutes and start adding flour.
• In the last portion of flour (approx 1cup) add salt and mix it into the flour. Add to the dough.Knead on medium speed for 10 minutes. You'll notice the dough starting changing its texture. Becoming more smooth and starting to climb up the hook. Increase mixer speed to high and knead for another 10 minutes. If you mixer bowl is large enough you'll see the dough coming off the bowl sides. That's a perfect sign the dough is ready and has developed strong gluten.You would be able to tell just from the look that it's very silky and shiny.
• Transfer the dough to a big oiled bowl, so that there is enough space for the bread to double or triple.Cover with plastic wrap and let it rise at a room temperature for about 40-50 minutes.
• After the first 40-50 minutes the dough will double in size. Deep a silicon spatula in a water and start folding the dough onto itself, from the outside to the center of the bowl. You should be able to make 6-10 folds.
• Do it gently, so that the dough becomes well aerated and not deflated.Now using both hands, rise the dough from the bowl letting it fold, turn the bowl 90 degrees and fold in the same manner again. Cover with plastic wrap and let rise for another 40-50 minutes.
• Repeat this last folding process once again and let the dough rest for the last 40-50 minutes.
• Once it's perfectly bubbly and screams to get out of the bowl, GENEROUSLY sprinkle the working surface with the flour. You'll regret if you wouldn't. The dough is veery sticky, but that's the secret for gorgeous light and airy ciabatta bread.
• Flip the bowl upside down and let the dough "slide" off of the bowl by itself.
• Sprinkle your scrapers and top of the dough with flour again. Constantly assisting with the scrapers give it a rectangular shape. Cut into elongated loaves or individual rolls. You can make the rolls either square or triangle and they are HEAVEN for panini.
• Generously sprinkle linen cloth with flour and using large dough scrapers transfer the bread loaves onto it. Separate each loaf with a towel fold (see the pictures) or use individual towel for each of the loaves.
• Turn on the oven to 450F while ciabatta bread rests on the towel.
• After 10-15 minutes flip ciabatta loaves over on parchment paper sprinkled with semolina or corn flour (to prevent bread from sticking).
• Just before you put the bread into the oven, spray the oven generously with cold water to create as much steam as you can. Steam really helps ciabatta bread to cook perfectly both on the inside and outside.
• Bake ciabatta for 20-25 minutes without EVER opening the oven. After 10 minutes in the oven reduce the heat to 400F. When it's golden brown, or may seem even slightly burned that is it. Your ciabatta bread has just reached its perfection and all you have left is let it cool for 15-20 on the wire rack.

CIABATTA (ITALIAN "SLIPPER" BREAD)

Steps:

• Make sponge:
• In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.
• 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 and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. 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.)
• Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. 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 or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F.
• Transfer 1 loaf on its parchment to 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 or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

CIABATTA (AN ITALIAN BREAD)

Steps:

• Sponge: In a mixer bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.
• Dough: Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working (it should foam up).
• Add the yeast mixture, water and oil to the sponge and mix with a dough hook.
• Add 2 cups of flour and the salt and knead for 2 minutes at low speed. Add the remaining flour slowly and knead for 3 more minutes, adding more water, until the dough begins to pull from the sides of the bowl.
• The dough should be quite soft and wet - a lot like a thick mud - this is why it cannot be kneaded by hand. Add the last of the flour slowly. Add a little more water, if necessary. (You may have to stop the mixer to scrape the sides of the bowl once or twice. As the dough kneads, you will see it turn from a puddle of mud to a sticky dough with long, long strings of gluten forming and stretching from the sides of the bowl to the ball of dough on the hook).
• Cover or place in a large, oiled bowl and let rise in a warm place for about 1 to 1 1/2 hours or until TRIPLED in size and bubbly.
• Get three baking sheets and sprinkle them with flour. Take a spatula and carefully spoon out a third of the still very sticky dough onto each. Try not to deflate the dough too much, although it will deflate some, you can't really help it.
• Since ciabatta means slipper in Italian, try to make each loaf the length of a man's shoe. If you spoon the dough out to one edge, and sort of use your spatula to guide it in a ribbon down the baking sheet you can preserve the light strands or striations in the dough, which will look nice when it's proofed and baked. The loaves will probably be about an inch thick. If you want to give them a nicer shape, flour your hands lightly and neaten up the edges into an oblong. Think shoe, not loaf! Think rustic - don't make the loaves overly neat and perfect, you want a rustic look. Flour your hands again and very gently pat the tops of the loaves to flour them, or sprinkle them with flour if you're afraid of smushing them.
• The dough will still be like glue at this point, so don't even try to handle it much. It's a mess, and that's the way it needs to be. Let them proof for 30-40 minutes, or until a little less than double.
• Preheat oven to 220°C/425°F.
• Bake the bread for 25-30 minutes (22-25 minutes if using stones or tiles) or until bread just begins to turn light golden-brown. During the first 10 minutes, brush or spray the bread lightly with water twice (spraying is faster - you don't want the heat escaping from the oven).
• Enjoy!