Ciabatta Bread Recipe

An trustworthy Romance direction for ciabatta moolah or footwear moolah, originally from the Venetia, prefabricated with an long starter and stewed honorable similar dish on a preheated pizza architect.

Invented by Francesco Favaron in 1982, it is perfect for sandwiches, bruschetta, panzanella, or meet to dip in your loved olive oil.Really simplified to implement at bag, but you will condition to system in support for the starter or Biga.

Don't be intimated, this is a sticky wet dough, thus those fastidious holes that form ciabatta special. Upright listing with it, don't be tempted to add actor flour, all will be large!If you are hunting for a quick net instant gruff money to hit for party.

Ciabatta Bread Recipe

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

An authentic Italian recipe for ciabatta bread or slipper bread, originally from the Veneto made with an overnight starter and cooked just like pizza on a preheated pizza stone

Course: Baked Goods

Cuisine: Italian

Servings: 2 loaves

Ingredients

For the Bread

• 2 c organic bread flour
• 1/2 tsp dry active yeast
• 1.5 tsp sea salt
• 11 tbsp filtered water
• 1 tbsp extra virgin olive oil
• 2 tbsp warm whole milk

For the Starter (Biga)

• 1 c organic bread flour
• 1/3 c filtered water at room temperature
• 1/8 tsp active dry yeast
• 2 tbsp warm water

Instructions

Make the Starter

1. Make your starter the night before you plan to bake the bread.
2. Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.
3. In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.

Make the Ciabatta

1. Use your stand mixer and combine the yeast and the warm milk. Let it sit for a few minutes until creamy.
2. Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
3. Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
4. Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves.
5. Transfer them to a piece of floured cardboard or parchment paper.
6. Optional step: Flour your fingers well and create dimples in the top of the loaves. Sprinkle with some flour.
7. Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours. 
8. Meanwhile preheat your oven to 425” F with a Pizza Stone in the center for 1 hour before planning to bake the bread.
9. Transfer one of the loaves to the preheated pizza stone and bake for about 25 minutes until golden brown to your liking. 
10. Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.