Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ciabatta. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 means 'slipper' in Italian and describes the appearance of this oval, flattish yeast bread with an open texture and a crisp, floury crust.
Ciabatta is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Ciabatta is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have ciabatta using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ciabatta:
- Make ready 350 g strong bread flour
- Get 150 g semolina flour
- Make ready 475-485 g water at room temperature
- Prepare 15 g fresh or 2 tsp instant yeast
- Take 15 g salt
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!
Instructions to make Ciabatta:
- Best to use a standing mixer for the dough, as it’s really runny. Fix the paddle attachment first and only swap for the dough hook if the dough starts ‘climbing’ up the paddle. If making it by hand, have scrapers at the ready, nags of patience and lots of flour to dust over the work surface.
- Place the flours in the mixer’s bowl, add the yeast and give it a quick mix. Stir in the salt. Add the water and mix briefly to rough dough, then let it rest for 10 minutes.
- Now beat it at high speed for at least 10 minutes (change the paddle to hook if you have the climbing problem), until it stops sticking to the sides and the bottom of the bowl, looks elastic and stringy. Cover and leave in a warm place to triple in volume, about 2 hours.
- Flour the work surface generously and turn the dough out. Using scrapers or two palette knives divide the dough into four pieces and shift them as much apart as you can so they don’t meld together again while proving. Spray the pieces with oil and dust liberally with flour. Let them prove for 40 minutes.
- Preheat the oven to maximum (250C/500F) and line two baking trays with parchment – or you can bake the bread in two batches. Scrape each piece of dough gently off the surface and stretch it with well-floured hands into a 25 – 30cm oblong loaf. Flip the loaves onto the baking tray and bake for 15-20 minutes until dark golden and crusty.
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 exceptional food ciabatta recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
