Italian Ciabatta Bread Recipe
User Reviews
4.2
Italian Ciabatta Bread Recipe
Description
This ciabatta dough begins by activating yeast in lukewarm water, then combining with flour and salt. The dough is kneaded until elastic, either by machine or by hand, then left to rise for about three hours until doubled in size. After punching down, it is divided and gently shaped into flat rectangles, spaced on a baking sheet to rise again for 30 minutes. Diagonal slashes cut into the dough before baking help expansion.
The bread is baked at high temperature, developing a crisp, golden crust with an open and chewy interior characteristic of ciabatta. The combination of flour and hydration produces a lightly moist crumb with irregular holes.
This bread pairs well with Italian meats, cheeses, or as a base for bruschetta. Its structure makes it ideal for sandwiches or to serve alongside soups and salads.
Ingredients
- 1 cup water add more if necessary, lukewarm
- 2 tsp salt
- 2 1/4 /4 tsp active dry yeast
- 3 to 3 1/2 to 3 1/2 cups all-purpose flour or bread flour
Instructions
- In a large bowl or the bowl of a stand mixer, whisk the yeast into the water and let sit 5 minutes.
- Add 3 cups flour and the salt and mix, using the paddle attachment, until just combined.
- Switch to the dough hook and knead on low speed for about 5 minutes, or until dough is elastic (or remove dough from bowl and knead by hand for 15 minutes). Shape dough into a ball and place in a greased bowl, cover with plastic wrap or damp tea towel, and let rise at room temperature until it has doubled, about 3 hours.
- Punch down the risen dough and divide into two pieces. Roll each piece into a 1/2-inch-thick, foot-long rectangle and place about 4 inches apart on a baking sheet lined with lightly-floured parchment paper. Cover with lightly greased plastic wrap and let rise for about 30 minutes.
- Preheat oven to 400° F for 15 minutes.
- Remove the plastic wrap and, with a sharp knife, make 3 or 4 diagonal slits in the dough.
- Place in the oven, reduce heat to 375° F, and bake until golden brown, about 30 minutes.
- Remove the bread and place on a cooling rack for 30 minutes.
- Store the ciabatta wrapped in brown or parchment paper in a cool, dark place.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Sodium | 4668mg | 195% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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