Traditional Italian Ciabatta Bread
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4.9
81 reviews
Excellent
Traditional Italian Ciabatta Bread
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This delicious Italian Ciabatta Bread is made with a biga, the perfect sandwhich bread or why not serve it on the side with your favourite soup or stew?
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Ingredients
FOR THE BIGA
- 1 cup + 2 tablespoons all purpose or bread flour (146 grams)
- 1/8 teaspoon active dry yeast
- 1/2 cup lukewarm water (temperature 105F / 40C) (118 grams)
FOR THE DOUGH
- 1 1/2 cups all purpose or bread flour (195 grams)
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup lukewarm water (temperature 105F / 40C) (176 grams)
Instructions
- First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. If your house is on the warm side then place the biga in the fridge for 8-12 hours, remove from the fridge and let it come to room temperature for about 45-60 minutes.
- In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga. With the flat beaters mix until the mixture starts to come together for about 2-3 minutes. Then switch to the dough hook and knead for another 3 minutes. This is a soft sticky dough.
- With the help of a spatula place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for about one hour or until doubled in bulk.
- Move the dough to floured flat surface, sprinkle the top of the dough with flour and divide into two parts. Form each part into an oblong shape, place on parchment paper that is lightly sprinkled with flour, then lightly sprinkle the dough with flour. Cover with a clean tea towel and let rise 1 hour or until doubled in bulk.
- Place a baking sheet (upside down) or a baking stone in the oven, and an empty oven proof cake pan on the bottom of the oven, then pre-heat the oven to 450F (230C)
- Before putting the dough in the oven add either a cup of boiling water or some ice cubes (about 8) in the cake pan, then quickly & carefully place the parchment paper and bread on the cookie sheet or baking stone and bake for approximately 20 minutes.Move the baked bread immediately to a wire rack to cool. Enjoy!
Nutrition Information
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Calories
600kcal
(30%)
Carbohydrates
123g
(41%)
Protein
20g
(40%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1171mg
(49%)
Potassium
253mg
(7%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Calcium
23mg
(2%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 123g | 41% |
| Protein | 20g | 40% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1171mg | 49% |
| Potassium | 253mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Calcium | 23mg | 2% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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