Best Classic Ciabatta Recipes

HOW TO MAKE AUTHENTIC CIABATTA BREAD

Steps:

• MAKE THE BIGA: At least 12 and up to 24 hours before making your ciabatta, make the biga. In a large mixing bowl, combine the ingredients for the biga and stir together. Cover the bowl with plastic wrap and let it stand at room temperature for 12-24 hours.
• COMBINE THE DOUGH: Add the rest of the ingredients for the ciabatta dough into the bowl with the biga. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a very wet and sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 45 minutes.
• STRETCH AND FOLD: After the dough has rested for 45 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 45 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 45 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 45 more minutes. This is a three hour process from when the dough is mixed to when it is ready to be shaped. Four 45 minute resting periods with three stretch and folds in between.
• PREP THE OVEN & OTHER EQUIPMENT: During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast iron skillet or another heatproof skillet on the bottom rack and a baking stone, baking steal, or a sheet pan turned upside down on the middle rack. Preheat your oven to 450F (230C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper sprinkled lightly with semolina or cornmeal.
• SHAPE INTO CIABATTA: Pour the dough out onto a lightly floured work surface. It will be very wet and sticky. Use a damp bench scraper to scrape the dough out of the bowl. Divide the dough into two equal pieces. Dampen your hands and then pick up one piece of the dough and place it on the prepared parchment paper. Stretch and pat out the dough to a flat rectangle shape. It will be very sticky but wet hands work best to shape it. It can be a rustic shape. Repeat this step with the second piece of dough. (alternatively you can shape all of the dough into one big loaf)
• LET THE DOUGH RISE: Lightly flour the top of the loaves and then cover with a floured towel. Let the dough rise for 1 hour.
• BAKE: Fill a small bowl with about 2 cups of ice cubes. You want to work quickly and carefully when transferring the ciabatta. Open the oven and gently slide the whole piece of parchment paper with the ciabatta onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Bake for about 30-35 minutes or until the ciabatta loaves are a light golden brown and sound hallow when tapped.
• COOL: Allow the ciabatta to cool before slicing. This will completely develop their flavor. Ciabatta is best when eaten the same day. However, leftover ciabatta can be wrapped in foil once completely cooled and kept at room temperature for up to 2 days.

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.

CLASSIC CIABATTA

Steps:

• To make the starter, stir the yeast into the warm water and let stand until creamy, about 10 minutes.
• Stir in the tepid water. Then add the flour, a cup at a time.
• Beat by hand, in an electric mixer or in a food processor, to form a sticky dough. Place in a lightly oiled bowl, cover with plastic wrap and set aside in a cool place to rise until tripled in volume, 6 to 24 hours. Starter can be made in advance and refrigerated until ready to use.
• To make the dough, mix yeast with warm water in the bowl of an electric mixer. Set aside 10 minutes.
• Add oil and the prepared starter and a little of the tepid water. Start mixing at very slow speed, adding the rest of the tepid water gradually until these ingredients are well blended. Mix flour with salt, add them, and mix for 2 to 3 minutes.
• Attach a dough hook to the mixer and mix for 2 minutes at slow speed, then 2 minutes at medium speed. Scoop the dough out onto a floured work surface and knead briefly. The dough should be very moist and elastic.
• Place dough in a lightly oiled bowl, cover with plastic wrap and set aside to rise until doubled, 1 1/2 to 2 hours. The dough should still be sticky but full of air bubbles.
• Place dough on a well-floured work surface and cut into four equal portions. Roll each into a cylinder, then stretch the cylinders into rectangles about 4 by 10 inches.
• If you can bake the bread on stones, generously flour four pieces of parchment paper and place each shaped loaf on a sheet of the paper, seam side up. Otherwise, oil a baking sheet, dust it with flour and cornmeal and place the loaves on the baking sheet. Cover loosely with damp tea towels and allow to rise about 2 hours, until doubled.
• Preheat oven to 425 degrees with a baking stone in it if you have one. Dust the stone with cornmeal. Gently roll the breads from the parchment onto the stone so the seam is down and the floured side is up. Otherwise, simply place the baking sheet with the breads in the oven. Bake until the breads are golden brown, about 30 minutes, spraying them with water a few times during the first 10 minutes. Cool on racks.