Best Ciabatta Crusty Slipper Bread Recipes

CIABATTA BREAD RECIPE

Steps:

• Make your starter the night before you plan to bake the bread.Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.
• In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.
• Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy.Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
• Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
• Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves.
• Transfer them to a parchment lined baking sheet.
• Optional step: Flour your fingers well and create dimples in the top of the loaves. Sprinkle with some flour.
• Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.
• Meanwhile preheat your oven to 425" F with a Pizza Stone in the center for 1 hour before planning to bake the bread.Transfer one of the loaves to the preheated pizza stone (together with the parchment paper) and bake for about 25 minutes until golden brown to your liking.
• Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.

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: Stir together, warm water and yeast.
• Let stand 5 minutes, until creamy.
• Transfer yeast mixture to another bowl and add room-temp water and flour.
• Stir for 4 minutes.
• Cover bowl with plastic wrap.
• Let stand at cool room temp at least 12 hours and up to 1 day.
• Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
• In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
• Beat on medium for 3 minutes.
• Add salt and beat for 4 more minutes.
• Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
• Note: Dough will be VERY sticky and full of bubbles.
• Cut two pieces of parchment paper, approx 12 inches by 6 inches.
• Place on baking sheet and flour well.
• Turn dough out onto a well-floured surface and cut in half.
• Transfer each half to paper and form irregular ovals approx 9 inches long.
• Dip fingers in flour and dimple loaves.
• Dust tops with flour.
• Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
• At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
• Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
• Remove to cooling racks and repeat with second loaf.

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

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.

NO-KNEAD CIABATTA

Steps:

• In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough., Turn dough onto a well-floured baking sheet; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 12-15 minutes longer or until deep golden brown and bread sounds hollow when tapped on the bottom. Cool on a wire rack.