Ciabatta Bread Recipe
We find a Ciabatta bread recipe in almost every region of Italy, and with many variations. When its made with whole wheat flour, the Italians call it ciabatta integrale. In Rome, bakers season this bread with olive oil, salt and marjoram. When they add milk to the dough, its called ciabatta latte.
In North America, we often use this popular bread as sandwich bread.
Trivia: Ciabatta is the Italian word for slipper.
Ciabatta Bread Recipe #1 (with sourdough)
1 tbsp Active dry yeast
1 cup sourdough starter
1 1/4 cup warm water
3/4 cup milk
1 tbsp extra virgin olive oil
1 tbsp salt
6 - 8 cup flour, unbleached
Dissolve the yeast in the starter and water. Let sit for 10 minutes
Add the milk, olive oil and salt. Stir in the flour, adding a cup at a
time until you
have a dough the consistency of drop-cookie batter. Turn the dough out
onto a lightly
floured counter and knead it 10 to 15 minutes, adding more flour as needed
have a dough that is smooth and satiny. The dough should be on the slack
side but not
oozy; it needs to hold its shape in the oven.
Place dough in an oiled bowl and cover with plastic wrap or a damp towel.
Place bowl in
a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in
Punch down dough to expel air bubbles and turn it onto a lightly floured
dough gently and divide it into three pieces. Form the loaves into torpedo
place on parchment-lined baking sheets. Slash tops of loaves and cover
them with a damp
Let loaves rise until they look swollen, about 30 minutes. While loaves
preheat oven to 425° F.
Brush or spray loaves with water. Bake for 10 minutes, brushing or
spraying the loaves
with water two more times. Turn the oven to 375° F and bake your ciabatta bread recipe for 25 more
Ciabatta Bread Recipe #2
Tip: If you can find it, fresh yeast does a better job than dry yeast with this ciabatta bread recipe.
4 3/4 cup white flour
2 cakes compressed fresh
-yeast -- (0.6 oz each)
1 3/4 cup cold tap water
1/2 cup extra virgin olive oil
1 tbsp Kosher Sea Salt) or flaked sea
2 baking sheets; heavily
Put 3,1/4 cups of the flour into a large bowl. Make a well in the center
of the flour. Crumble the fresh yeast into a small bowl. Stir in 1/2 cup
of the water until smooth. Pour the yeast mixture into the well in the
flour. Then add the remaining water to the well and mix. Mix the flour
from the bowl into the yeast mixture in the well with your hand or a
wooden spoon to make a very sticky batterlike dough. Using your hand,
beat the mixture for 5 minutes until very elastic.
Cover the bowl with a
damp dish towel and let rise at room temperature, away from drafts, for 4
hours until it rises and collapses. The dough will rise up enormously,
so check that it does not stick to the dish towel.
Punch down the dough of your ciabatta bread recipe.
Add the oil and salt to the dough and mix briefly with your hand. Then
gradually work the rest of the flour in the bowl into the dough with your
hand to make a soft, quite sticky dough. When all the dough is smooth
and the flour has been thoroughly combined, cover the bowl with a damp
dish towel and let rise at room temperature, away from drafts, until
doubled in size, about 1 hour.
Using a very sharp knife, divide the dough in half, disturbing the
dough as little as possible. Do not punch it down or try to knead or
shape the dough at all. Tip a portion of the dough onto each prepared
baking sheet, nudging it with a spatula, to form 2 rough-looking
rectangular loaves, about 1 inch thick. Sprinkle the loaves with flour
and let rise, uncovered at room temperature, away from drafts, until doubled in
size, 45 minutes to 1 hour. During the last 15 min. of rising, heat the
oven to 425°F.
Bake the loaves for about 35 minutes, or until they are browned and sound
hollow when tapped underneath. Transfer the loaves to wire racks until
lukewarm, and then serve. Or, eat within 24 hours, gently warmed.
Freeze this ciabatta bread recipe for up to one week only.
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