Ciabatta Bread
Ciabatta is an Italian word meaning “slipper” the Bread was named ciabatta due to its flat appearance just like a slipper. Ciabatta is a floury rustic Italian bread made with lean dough or non protein dough(flour, yeast,water and salt). The dough is mainly a sour dough ( i.e is allowed to ferment from several days with a minimum fermentation time of 24 hours) its also called high hydration dough ( dough that has high amount of water content) if you read the recipe clear fully you’ll notice that the water content of the ciabatta is more than the normal water content we use in our normal white breads and other bread rolls. Ciabatta has so many similarities with baguette in fact some people use the same dough to make the classic French baguette, since they’re all made up of sour high hydration dough. Even thou there are so many variations of ciabatta bread recipes but the classic Italian recipe uses the sour dough and has high water content on top of that, it’s appearance is strictly rustic and floury. ciabatta bread just like other rustic bread is served with soup since it has a rustic crust thus preventing it from getting soggy ( who like a soggy bread 😒) and can also be cut diagonally and served with olive oil or herbs infused oil, or use it to make crostini,bruschetta or other sandwiches. Honestly I can’t even diff between which one is better between baguette and ciabatta,and which country can bake a bread better between 🇫🇷and 🇮🇹#Bakeabread
Ciabatta Bread
Ciabatta is an Italian word meaning “slipper” the Bread was named ciabatta due to its flat appearance just like a slipper. Ciabatta is a floury rustic Italian bread made with lean dough or non protein dough(flour, yeast,water and salt). The dough is mainly a sour dough ( i.e is allowed to ferment from several days with a minimum fermentation time of 24 hours) its also called high hydration dough ( dough that has high amount of water content) if you read the recipe clear fully you’ll notice that the water content of the ciabatta is more than the normal water content we use in our normal white breads and other bread rolls. Ciabatta has so many similarities with baguette in fact some people use the same dough to make the classic French baguette, since they’re all made up of sour high hydration dough. Even thou there are so many variations of ciabatta bread recipes but the classic Italian recipe uses the sour dough and has high water content on top of that, it’s appearance is strictly rustic and floury. ciabatta bread just like other rustic bread is served with soup since it has a rustic crust thus preventing it from getting soggy ( who like a soggy bread 😒) and can also be cut diagonally and served with olive oil or herbs infused oil, or use it to make crostini,bruschetta or other sandwiches. Honestly I can’t even diff between which one is better between baguette and ciabatta,and which country can bake a bread better between 🇫🇷and 🇮🇹#Bakeabread
Cooking Instructions
- 1
In a clean bowl add 1/2 cup warm water, yeast and the sugar whisk and add the 1 cup of flour. Cover with a cling film and put it in fridge or at room temperature for 24 hours or up to 3 days
- 2
Cover with cling film and put it in a fridge for 24 hours or at room temperature this is called the starter (poolish) in Italy
- 3
After 24 hours remove it from the fridge and add the remaining 1 cup flour, 1/2 cup water and 1 tablespoon oil and beat with whisk or preferably with a stand mixer
- 4
The dough will be sticky don’t worry that’s why it’s called high hydration bread
- 5
Cover the dough and allow it to rise for an hour in a warm environment
- 6
Beat the dough for the second time cover and allow it to rise for another one hour
- 7
Lightly dust your working surface with flour and put the dough over it (pls be very careful not to deflate the dough) this is what will create those beautiful air bubbles space once the bread is baked
- 8
Now gently start folding the dough slowly and carefully with the help of a scrapper and form a rectangle shape with the dough
- 9
With the help of the scrapper take the shaped dough unto a well floured material (I use my cotton kitchen towel) and dust the surface with flour. Then form a bridge to support the bread as shown below this will help to create the ciabatta (slipper shape) just like how you make baguette,cover the bread and allow it to proof (proof means last rise before baking)
- 10
After proofing use the scrapper to gently lift up the shaped dough and transfer it to a floured baking paper (I use normal paper) divide the dough in to two parts (optional)
- 11
Now fill your baking tray with water and put it in a preheated oven at 170 until the water is hot (this will moisten the oven) and gives your bread that rustic and brown exterior.
- 12
Now put the bread in the oven and bake for good 20 mins
- 13
After 20 minutes remove the water bath and bake for another 15 minutes until the bread is browned
- 14
This is how the bread will look, from the bottom you see those airy space? This is how exactly how your ciabatta should look
- 15
Served your bread with your favorite dip, soup, Hot or herby infused oil.
- 16
Well, I served mine with beef and noodles soup, and herbs infused oil
- 17
Feed your eyes with this work of art,
- 18
- 19
Recipe note: pls do not be tempted to add more flour,the dough is not like our day to day normal bread dough it’s called a hydration dough for a reason.
- 20
The bench scrappers really helps to work with the bread and to avoid sticking your hands with The dough
- 21
Pls do not skip the water bath else you’ll end up with a dry and burnt bread.
- 22
To store your bread, cover then with plastic wrap and put them in an air tight container in a refrigerator, warm the bread before serving them again
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Rosemary Ciabatta Bread Rosemary Ciabatta Bread
My family loves this bread which can be shaped however you like, adjusting baking time as needed. I often make rolls stuffed with salami and Provalone cheese...so good!
-
Sugar butter bread Sugar butter bread
It’s soft and delicious!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle
-
Halloween Kabocha Squash Bread Halloween Kabocha Squash Bread
To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough.Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan
-
Sweet Potato Bread For A Taste of Autumn Sweet Potato Bread For A Taste of Autumn
I saw a simple bread with sweet potato dough in a market, and I wanted to make it myself. I intentionally held back on the sugar, so it goes well with anything.The quantity of water for the dough will vary on the water content of the sweet potato. Please add the water while checking the consistency. Recipe by Yukiline -
Monkey Bread Monkey Bread
#breads Monkey bread is also called as Puzzle bread, Hungarian coffee bread, bubble bread and/or pull-a-part bread. Monkey Bread is one of the most popular "American" breakfast dishes. Despite the name, this bread has no connection with the primates. It is believed that the name "monkey bread" attributes to the fact that the bread being a pull-a-part finger food, the enjoyer would pick apart the bread as a monkey would. Monkey bread is a sweet, sticky, gooey, soft, pinch -me bread made from little balls of dough rolled in cinnamon sugar and baked together in a bundt pan.In this recipe, I filled each of the dough balls with chocolate spread to give it an extra chocolatey twist.![Drishya Subash [Intimate Stranger]](https://img-global.cpcdn.com/users/25a9f0f6093b03ac/16x16cq50/avatar.jpg "Drishya Subash [Intimate Stranger]")
-
California Farm Soft Crust and Hard Crust Sourdough Bread California Farm Soft Crust and Hard Crust Sourdough Bread
Water, flour, sourdough starter and a pinch of salt, the classic way to bake bread. We bake four french rolls of sourdough bread a week, either white sourdough bread or wheat sourdough bread.I make the dough and replace the sour dough starter Sundays. Depending on the time of year, it takes the dough a few hours or overnight to rise, I bake the bread when dough is ready on Monday morning for breakfast. Eat half a roll, freeze the rest.
-
Basic Sweet Bread Dough (Light and Fluffy Version) Basic Sweet Bread Dough (Light and Fluffy Version)
I like dense and chewy bread, but depending on what you want to make sometimes a light bread is more suitable. For example, for bread with things kneaded into the dough, a lighter dough is better as it won't be so stretchy. And if the toppings/additions are on the heavy side, a light-textured bread is nicer. So this is a light-textured version of my basic sweet bread dough, for when you need it.Since this dough has a relatively high moisture content, it's easy to knead. It is a bit sticky though, so you will need to flour your work surfaces. Recipe by Yukiline -
Focassia bread Focassia bread
#GA4#week_26#BreadFocassia bread is an Italian bread made in a oven I.e soft and fluffy flat bread made with olive oil and various toppings , the flavour of this bread is outstanding!This bread is light and airy, with a yummy olive oil saltiness and those fresh herbs bring the whole loaf to life.
-
Italian Stromboli bread Italian Stromboli bread
It's an italian bread made with pizza dough ,rolled out and filled with cheese ,jalepenos,bell peppers and veggies of your choice or with pepproni or salami.#Breads #italian #bread
-
Christmas wreath bread Christmas wreath bread
A great bread for Christmas! You can decorate them when the bread is done cooling off!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle -
Pull apart bread Pull apart bread
A soft pull apart bread!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle -
Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream
After a lot of trial and error in the pursuit of fluffy soft bread, this is the recipe I'm finally satisfied with!I used a 9 x 9.5 x 19.5cm bread pan with a lid (a Pullman bread pan).If you have a square bread pan, don't divide the dough into two pieces; just handle it as one piece of dough, and follow the steps in the recipe.It's also delicious with milk used instead of water. Recipe by EnjoyKitchen
More Recipes
Comments (2)