Traditional Italian Ciabatta Bread
User Reviews
4.9
Traditional Italian Ciabatta Bread
Description
The Traditional Italian Ciabatta Bread recipe uses a biga, which is a stiff pre-ferment made from flour, yeast, and water that ferments for 8 to 12 hours. This starter contributes to the bread’s flavor and structure. Combining the biga with additional flour, yeast, salt, and water forms a very soft and sticky dough. The dough is kneaded briefly and then left to rise until doubled in size. Afterward, it is divided and shaped into oblong loaves on floured parchment paper. The result is a bread with a chewy texture, characteristic porous crumb, and a slightly crisp crust. The dough’s high hydration makes it sticky, so careful handling with flour is necessary during shaping. The long fermentation with the biga helps to develop flavor complexity and improves the bread’s keeping properties.
Ingredients
FOR THE BIGA
- 1 cup all-purpose flour 146 grams, or bread flour, 2 tablespoons
- 1/8 teaspoon active dry yeast
- 1/2 cup water 118 grams, lukewarm, temperature 105F / 40C
FOR THE DOUGH
- 1 1/2 cups all-purpose flour 195 grams, or bread flour
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup water 176 grams, lukewarm, temperature 105F / 40C
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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