recipes | Ciabatta Bread Recipe

Join Now

RSS Feeds

hints

FREE Printable Recipe Cards

e-Newsletter

Ciabatta Bread Recipe

rate this recipe Rate this recipe

Featuring a crisp crust surrounding a soft-textured interior with an open crumb, ciabatta has a slightly sweet/sour flavor. It’s great for grilled sandwiches.

Ciabatta Bread Recipe (+)

Directions

BIGA STARTER

In a small bowl, cream the fresh yeast into 1/4 cup of warm water. Allow the mixture to sit for 7 or 8 minutes.
Add the flour to a large bowl and form a well in the center.
Add the yeast mixture to the well and begin pushing the flour into the well. Add enough water (up to another 3/4 cup) to create a dough that is firm, but not too dry.
Transfer the dough onto a floured work surface and knead it for several minutes to form an elastic and firm ball of dough.
Place the ball of dough into a bowl, cover it with oiled plastic wrap, and allow it to rest in a warm location for 12 to 16 hours.
The starter dough, or biga, will rise and then begin collapsing, which indicates that it is ready to use.

BREAD DOUGH

After the starter dough has been allowed to rest for the required time, the bread can be prepared. In a medium sized bowl, add 1/2 cup warm water to 1/2 ounce of fresh yeast and blend until the mixture is creamy. Then add another 1 cup of warm water and stir.
Pour the warm milk into the yeast mixture and stir.
Pour the yeast and milk mixture into the bowl containing the biga starter and blend with a large wooden spoon.
Gradually add 4 1/2 cups flour, first mixing with a wooden spoon, and then mixing with your hand as the mixture becomes thicker. The dough will be loose and wet. When all of the flour is incorporated, knead the dough within the bowl for about 12 to 15 minutes. Note: the dough will be too difficult to knead on a flat work surface.
Add the salt and the olive oil to the dough and work it into the dough.
Cover the bowl with oiled plastic wrap and proof it until the dough has doubled in size. 2 hours is usually sufficient for this. After the dough has risen, do not punch it down.
Using a wooden spoon, gently push half the dough onto a floured baking sheet and the other half onto a second baking sheet. Note: one large baking sheet may be adequate to accommodate both loaves.
Shape the dough into long, low ovals and gently flatten the dough so that it is about an inch thick. Do not use excessive force when flattening.
Sprinkle the dough with flour and allow the loaves to proof for 30 minutes.
Bake the loaves in a preheated 425ºF oven for about 25 minutes. The bread should be golden.
Test for doneness by listening for a hollow sound when tapping on the bottom of the bread; then cool the loaves on a wire rack to prevent the bottoms from becoming soggy.

Container: small bowl, medium bowl, large bowl, 2 baking sheets

Prep Time: 1.5 hours

Cook Time: 25 minutes

Serving Size: 1 slice

Servings: 16

Enter desired servings:

Ingredients

		BIGA STARTER
-		1/4 ounce fresh yeast
-		1 cup warm water (95º to 115ºF)
-		3 cups bread flour or all-purpose flour

		BREAD DOUGH
-		1/2 ounce fresh yeast
-		1 1/2 cups warm water (95º to 115ºF)
-		1/4 cup warm milk (95º to 115ºF)
		(the biga starter)
-		4 1/2 cups bread flour or all-purpose flour
-		2 teaspoons salt
-		1/4 cup olive oil

		Note: make sure the liquids are not too hot because high heat can harm the yeast.
		Note: the prep time shown does not include rising or proofing time for starter or dough.

Ciabatta Bread recipe - Related Content

Recipes

Bread Stuffing

This Thanksgiving, serve a traditional bread stuffing to your family and friends.

Zucchini Bread with Crumble Topping

Moist zucchini bread with a crumbly brown sugar topping. This recipe is a great way to turn zucchini into a delicious treat.

Banana Bread with Sour Cream

If you want banana bread that is a bit more distinctive, try this flavorful version made with sour cream. One bite and you’ll agree that it’s one of the best banana bread recipes you’ve ever tasted.

Bammy Bread

The hardest part of making this traditional Jamaican flat bread might be finding the cassava. Look in specialty or ethnic groceries.

Sweet Bread Panzanella Salad

Cooking Tips & Advice

Bread Shapes

Bread Shapes | Bun and Roll Shapes Bread Shapes Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including: The ...

Breads Using Starters

Breads Using Starters Many basic bread varieties use a starter as the leavening agent. Using a starter is a traditional method of leavening requiring only a mixture of ...

Bread Nutritional Facts

Nutritional Profile of Bread | Significance of Enriched White Bread | Gluten Nutritional Profile of Bread The nutritional profiles for the breads listed below represent ...

Bread Storage Guide

Short Term Storage | Long Term Storage | Defrosting Bread The length of time that bread will keep depends on a number of factors including the ingredients used, ...

Bread Baking Guide

Oven Baking | Hearth Baking | Using a Bread Machine | Using a Slow Cooker Oven Baking Oven baking is the most common and popular method for cooking bread. Before the ...

Glossary Terms

Ciabatta Bread

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb. ...

Bread Knife

A bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. The blade of a bread knife is 8 to 10 inches long. 8 inches ...

Bread Bowl

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve ...

Bread Slicing Guide

A kitchen utensil that assists with the uniform cutting of bread slices from whole loaves of bread. With evenly slotted spaces a half an inch apart and parallel to each side, the ...

Bread Pudding

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a ...