Ciabatta Bread. No kneading is required for this classic ciabatta bread. This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. As with any bread recipe, there is not one way to approach it rather many different techniques that could be used.
Ingredients of Ciabatta Bread
- You need 2 1/4 cups of flour (preferably bread flour but AP will also work good).
- You need 1 cup of warm water.
- It’s 1/4 teaspoon of yeast.
- Prepare 1 tablespoon of sugar.
- Prepare 1/2 teaspoon of salt.
This artisan bread has an open crumb and chewy crust. This ciabatta recipe for traditional Italian bread is made the authentic way with a biga, or starter, and turns out a loaf that's incredible on its. It's interesting that original ciabatta bread has become a registered. Making ciabatta bread is not as difficult as you think—just follow these nine steps and you'll have a Other great ways to serve it include using the bread for your next burger.
Ciabatta Bread instructions
- 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.
- 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.
- 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.
- The dough will be sticky don’t worry that’s why it’s called high hydration bread.
- Cover the dough and allow it to rise for an hour in a warm environment.
- Beat the dough for the second time cover and allow it to rise for another one hour.
- 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.
- Now gently start folding the dough slowly and carefully with the help of a scrapper and form a rectangle shape with the dough.
- 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).
- 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).
- 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..
- Now put the bread in the oven and bake for good 20 mins.
- After 20 minutes remove the water bath and bake for another 15 minutes until the bread is browned.
- This is how the bread will look, from the bottom you see those airy space? This is how exactly how your ciabatta should look.
- Served your bread with your favorite dip, soup, Hot or herby infused oil..
- Well, I served mine with beef and noodles soup, and herbs infused oil.
- Feed your eyes with this work of art,.
- 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..
- The bench scrappers really helps to work with the bread and to avoid sticking your hands with The dough.
- Pls do not skip the water bath else you’ll end up with a dry and burnt bread..
- 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.
The bread is strong so load. Ciabatta is a funny kind of bread. Far from the golden domed boules or slender baguettes, this No two loaves or rolls of ciabatta ever turn out quite the same. This is something I love about this bread. Ciabatta Bread – Fresh baked rustic loaf that's airy and delicious.