Ciabatta
Ciabatta

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ciabatta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

This ciabatta, meaning "slipper," which the loaves resemble, is a classic Italian bread. This ciabatta recipe for traditional Italian bread is made the authentic way with a biga, or starter, and turns out a loaf. Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the shape of the loaves.

Ciabatta is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Ciabatta is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have ciabatta using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Ciabatta:
  1. Get Biga
  2. Make ready 175 grams strong white flour
  3. Get 1/2 tsp active dry yeast
  4. Make ready 200 ml warm water
  5. Prepare dough
  6. Prepare 325 grams strong white flour
  7. Take 1/4 tsp active dry yeast
  8. Get 1/2 tsp sugar
  9. Take 8 grams salt
  10. Get 80 ml water
  11. Make ready 2 tbsp olive oil

Ciabatta is often used as the base for bruschetta. This soft, chewy ciabatta with huge pockets in the crumb is an absolute dream! This easy recipe for Ciabatta Bread will give you a rustic Italian bread with just the use of a stand mixer. No kneading is required for this classic ciabatta bread.

Steps to make Ciabatta:
  1. Mix together the biga ingredients thoroughly and leave covered for 12 hours
  2. Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well
  3. Continue mixing until a wet dough is formed.
  4. Stretch and fold the dough with oiled hands for 5-10 minutes
  5. Leave to autolyse for 30 mins
  6. Stretch and fold again for another 5 minutes.
  7. Leave to prove for another hour. You can repeat the stretching and leaving process several times if needed to get workable dough.
  8. When dough is very soft and has increased substantially in volume (and feels light and airy) - divide into two pieces1. Stretch into rectangles approx 1 inch thick and place on oiled baking trays (or one big tray).
  9. Sprinkle dough generously with flour
  10. Cover and leave to prove for another hour
  11. Bake at 200°C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped.
  12. Allow to cool for at least 15 mins before cutting.

Authentic Italian ciabatta bread recipe or Slipper Bread originally from the Veneto made with an overnight starter & cooked on a pizza stone. DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands. In the old days, Italian wheat was very weak and a very stiff preferment was needed to reinforce the dough. Accordingly ciabatta dough was traditionally leavened.

So that is going to wrap it up for this special food ciabatta recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!