Ciabatta Bread. Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Gently slide the bench scrapers under the dough and transfer each loaf to a well-floured cloth. Fold the cloth up on the sides of the dough to separate and support each loaf.
Ciabatta bread is an Italian bread which is also popular in other parts of the world, thanks to its versatility and distinct flavor. Around Italy, numerous regions lay claim to the invention of the bread, and slightly different versions of it are baked in different areas. This authentic ciabatta bread recipe will walk you step-by-step through the process of making perfect ciabatta at home. You can cook Ciabatta Bread using 10 ingredients and 12 steps. Here is how you cook it.
Ingredients of Ciabatta Bread
- Prepare of For The Sponge.
- Prepare of (1) Cup flour.
- Prepare of (1/8) Tsp yeast.
- Prepare of (1/2) Cup water.
- You need of For The Dough.
- You need of (2) Cups flour.
- Prepare of (1 1/2) Tsp salt.
- Prepare of (1/2) Tsp yeast.
- It’s of (3/4) Cup water room temperature.
- You need of (1/4) Cup milk room temperature.
Ciabatta bread is a classic Italian style bread that translates to mean “slipper bread” due to the shape of the loaves. Slide the parchment pieces with the loaves onto a pizza peel. Homemade Italian Ciabatta Bread, an easy Italian Bread Recipe, perfect for dipping or using as an appetizer. This is an Easy no Knead, One bowl Italian Ciabatta Bread.
Ciabatta Bread instructions
- Make the Sponge. Combine sponge ingredients in a medium bowl. Mix well. Cover with plastic wrap. Let sit for 8-12 hours..
- Make the Dough. Combine the Sponge and the dough ingredients in a mixer bowl. Mix with paddle attachment for 2 minutes on low. Continue mixing on medium for another 4 minutes..
- Change to Dough hook and knead for about 10 minutes..
- Transfer dough to a large bowl and and cover with plastic wrap. Let rise until doubled, about 45 minutes..
- Using a greased spatula, fold dough over into it self. By lifting and folding toward the center. Turn the bowl 90 degrees and fold again. Repeat this step 6 more times..
- Cover with plastic wrap and let rise 30 minutes..
- Repeat the folding steps again. Cover and let rise again 30 minutes..
- Place baking stone on middle rack in oven. Pre heat oven to 450 degrees Fahrenheit..
- Tare off 2 pieces of wax paper about 12 inches x 12 inches. Flour lightly. Turn dough on to a floured surface. Lightly dust the top with flour. Devide dough in half. With floured hands shape each loaf into about a 11x6 rectangle. Place each loaf on the wax paper. Lightly flour the tops. Gently cover them with plastic wrap. Let rise 30 minutes..
- Slide the wax paper with the loaves onto a pizza peel. Remove plastic wrap. Spray the loaves with water. Slide the loaves still on wax paper onto baking stone. In the first 5 minutes of baking spray the loaves 2 more times..
- Bake for 25 to 28 minutes. Until brown..
- Transfer loaves to a wire cooling rack. Discarding the wax paper. Let cool 1 hour. Enjoy!.
Two hours and you can have Homemade Bread for lunch or dinner. I never really grew up around fresh baked bread. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. To make the dough: Add the water to the biga, mixing to incorporate the two. Combine the flour, yeast, and salt in a separate bowl, and add to the biga-water mixture.