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Ciabatta Bread Recipe

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This recipe for Ciabatta Bread, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Barone

Category:
Category:

Ingredients:  
Ingredients:  
280 grams water (95-110║) - approximately 1 cup + 3 tbsp
1 tsp. instant/rapid rise/bread yeast OR 1 1/4 tsp. active yeast or .21 oz. fresh yeast
350 grams flour (bread or all purpose) - approximately 2 3/4 cups
1 1/2 tsp. salt
Optional EVOO

Directions:
Directions:
║If using instant yeast:

Add water, salt, yeast to a bowl and mix with the end of a wooden spoon until dissolved
Add flour and mix

If using active dry yeast, dissolve in water for about 10 minutes until bubbly, add to dry ingredients

If using fresh yeast, dissolve yeast in warm water for 5 -10 minutes with a pinch of sugar. Add to dry ingredients and mix.


Total proofing time - 2 hours - covered and in a warm environment

After mixed, cover and proof 30 minutes. The dough will be sticky so dip fingers in a bowl of water.
In the bowl, lift the dough from one side, pull, stretch, and fold to the opposite side. Rotate the bowl, and continue the fold until all four sides are done. Repeat. (only the first proof)

Let rest 30 minutes.

In the bowl, lift the dough from one side, pull, stretch, and fold to the opposite side. Rotate the bowl and continue the fold until all four sides are done.

Let rest 30 minutes.

In the bowl, lift the dough from one side, pull, stretch, and fold to the opposite side. Rotate the bowl and continue the fold until all four sides are done.

Let rest 30 minutes.

Transfer the dough to a well-floured surface Ensure top and bottom of dough are floured. Stretch the dough carefully from underneath into a rectangle. Drizzle with olive oil. Then roll and pinch the edges. Divide the dough into halves or thirds depending on the size loaves you want.

Place on a well-floured surface and dust with flour. Let rest to proof for 45 minutes.

Preheat oven to 450║

On a stone or inverted and heated baking tray, covered with parchment paper, place the loaves. Spray the oven with water to create steam for a crispy crust.

Bake 10 minutes at 450║ and 12 - 15 minutes at 400║, The loaves should sound hollow when tapped on the bottom. Bake longer if necessary.

Personal Notes:
Personal Notes:
I prefer using bread flour and some EVOO. I also bake for up to 30 minutes at 400.

Mix -5
Proof - 30
Fold - 5
Proof - 30
Fold - 5
Proof - 30
Fold - 5
Proof - 30
Shape - 5
Proof - 45
Bake - 45

Approximately 3 hours 50 minutes

 

 

 

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