How to Make Ciabatta Bread
Ciabatta bread is a popular choice in gourmet bakeries across the country, but it can be made at home. Ciabatta is a long, fairly flat loaf with an open texture. It is ideal for sandwiches or to serve alongside a meal. Start your ciabatta bread the day before you plan to eat it for the best texture and most authentic flavor. Does this Spark an idea?
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Things You'll Need
- Medium mixing bowl
- 1/4 to 1/2 tsp. yeast
- 2/3 cup warm water
- 1/2 tsp. sugar
- 1 cup bread flour
- Plastic wrap
- Large mixing bowl
- 1/2 tsp. yeast
- 3 tbsp. warm milk
- 1 tbsp. olive oil
- 1 cup warm water
- About 3 cups bread flour
- 1 tbsp. of salt
- Wooden spoon
- Baking sheet
- Cornmeal
- Baking stone
Instructions
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1
Make the biga or starter for your ciabatta bread. This should be done 12 to 24 hours in advance. Dissolve 1/4 teaspoon to 1/2 teaspoon of yeast into 2/3 cup of warm water in a medium bowl. Add 1/2 teaspoon sugar. Stir together and allow to rest for about 10 minutes. The mixture should be foamy. Stir in 1 cup of bread flour until smooth. Cover with plastic wrap and allow to rise at room temperature for 12 to 24 hours or until the biga has tripled in volume.
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2
Combine 1/2 teaspoon of yeast and 3 tablespoons of warm milk in a large bowl. Allow to sit until the yeast has dissolved and the mixture is foamy. Add 1 tablespoon of olive oil and 1 cup of warm water to this mixture. Stir the risen biga into the water, milk, yeast and oil mixture. Mix 3 cups bread flour with 1 tablespoon of salt. Add the dry ingredients to the wet mixture and stir.
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3
Stir by hand or machine until a wet, sticky dough forms. Continue stirring by hand or stand mixer for an additional five minutes. If you are using a food processor, allow to mix for an additional 45 seconds to one minute.
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4
Scrape the dough from the sides of the bowl with a wooden spoon, forming a rough ball. Lightly oil the top surface of the dough, then cover. Allow to rise in a warm place until tripled in size. This should take about three hours.
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5
Turn the dough out onto a well-floured surface; however, do not punch the dough down. Gently form the dough into a 6-by-6-inch rectangle and divide down the center. Cover with a floured towel and allow to rise for an additional 30 to 45 minutes.
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6
Shape the dough with liberally floured hands. The final loaves should be about 6 inches by 10 inches. Place each loaf onto a baking sheet dusted heavily with cornmeal. Cover and allow to rise for 30 minutes.
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7
Place a baking stone in the lower third of your oven. Preheat the oven to 425 degrees. Allow the oven to preheat for 30 minutes, while the dough is on its final rise.
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8
Slide the loaves from the baking sheet onto the baking stone. Bake for 25 to 30 minutes, until golden.
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Tips & Warnings
Lightly mist the oven with water when you put the ciabatta bread in to improve the texture of the crust.
