Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, ciabatta. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Ciabatta is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Ciabatta is something which I’ve loved my entire life. They are nice and they look wonderful.
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 means 'slipper' in Italian and describes the appearance of this oval, flattish yeast bread with an open texture and a crisp, floury crust.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook ciabatta using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Ciabatta:
- Get Biga
- Take 175 grams strong white flour
- Take 1/2 tsp active dry yeast
- Get 200 ml warm water
- Take dough
- Make ready 325 grams strong white flour
- Get 1/4 tsp active dry yeast
- Prepare 1/2 tsp sugar
- Take 8 grams salt
- Prepare 80 ml water
- Take 2 tbsp olive oil
This is something I love about this bread. 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. This soft, chewy ciabatta with huge pockets in the crumb is an absolute dream!
Steps to make Ciabatta:
- Mix together the biga ingredients thoroughly and leave covered for 12 hours
- Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well
- Continue mixing until a wet dough is formed.
- Stretch and fold the dough with oiled hands for 5-10 minutes
- Leave to autolyse for 30 mins
- Stretch and fold again for another 5 minutes.
- Leave to prove for another hour. You can repeat the stretching and leaving process several times if needed to get workable dough.
- 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).
- Sprinkle dough generously with flour
- Cover and leave to prove for another hour
- Bake at 200°C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped.
- Allow to cool for at least 15 mins before cutting.
The night before, make the biga (see tip, below). 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. Cut lengthwise, ciabatta makes a wonderful Italian-style sandwich. Ciabatta is the shape of a ciabatta because there's not much else you can do with it.
So that’s going to wrap this up for this special food ciabatta recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
