Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ciabatta. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Ciabatta is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Ciabatta is something that I have loved my whole life. They’re fine 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. Typical ciabatta is made with a large percentage of high gluten flour, but I like to keep this as low as The following formula results in four large ciabatta.
To get started with this recipe, we have to first prepare a few ingredients. You can cook ciabatta using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Ciabatta:
- Take 350 g strong bread flour
- Get 150 g semolina flour
- Take 475-485 g water at room temperature
- Prepare 15 g fresh or 2 tsp instant yeast
- Prepare 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. Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the shape of the loaves.
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.
Ciabatta is a soft and chewy bread made with a biga, which gives great flavor. The night before, make the biga (see tip, below). Authentic Italian ciabatta bread recipe or Slipper Bread originally from the Veneto made with an overnight starter & cooked on a pizza stone.
So that’s going to wrap it up for this exceptional food ciabatta recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
