Ciabatta | How to make Ciabatta

By Sanjula Thangkhiew  |  6th Jul 2015  |  
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  • Ciabatta, How to make Ciabatta
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

32

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About Ciabatta

A slightly sour, rustic Italian bread that has a hearty crust.

Ciabatta, a deliciously finger licking recipe to treat your family and friends. This recipe of Ciabatta by Sanjula Thangkhiew will definitely help you in its preparation. The Ciabatta can be prepared within few minutes. The time taken for cooking Ciabatta is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Ciabatta step by step. The detailed explanation makes Ciabatta so simple and easy that even beginners can try it out. The recipe for Ciabatta can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ciabatta from BetterButter.

Ciabatta

Ingredients to make Ciabatta

  • 1 cup Bread Flour
  • 1/8 tsp Dry Yeast
  • 2 tbsp Warm Water
  • 1/3 cup Water
  • 1/2 tsp Dry Yeast
  • 2 tbsp Warm Milk
  • 2/3 cup Water
  • 1 tbsp Olive Oil
  • 2 cups Bread Flour
  • A handful of Pine nuts
  • 1 1/2 tsp Salt

How to make Ciabatta

  1. Arrange a baking tray.
  2. Stir yeast and warm water together in a small bowl until creamy. In another bowl mix the yeast mixture with water and flour.
  3. Cover the bowl with a plastic wrap and leave for 12 hours.
  4. In small bowl, stir together yeast and milk until it becomes creamy. Now mix this yeast mixture, sponge, water, oil, and flour with an eletric mixer at low speed until flour is moistened.
  5. Beat dough at medium speed. Add salt and pine nuts. Beat for another minute.
  6. Transfer dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature for about 1 1/2 hours.
  7. Keep a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper ready.
  8. Turn dough out onto a floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long.
  9. Dust loaves top with flour. Cover loaves with a dampened kitchen towel. Let loaves rise until almost doubled in bulk in about 1 1/2 to 2 hours.
  10. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet.
  11. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles.
  12. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden.
  13. Transfer loaves to a rack to cool.

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