Ciabatta | How to make Ciabatta

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BySanjula Thangkhiew
Created on 6th Jul 2015
  • Ciabatta, How to make Ciabatta

About Ciabatta

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

Ciabatta is a delicious dish which is liked by the people of every age group. Ciabatta by Sanjula Thangkhiew is a step by step process by which you can learn how to make Ciabatta at your home. It is an easy recipe which is best to understand for the beginners. Ciabatta is a dish which comes from Italian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 8 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Ciabatta takes few minute for the preparation and 40 minute for cooking. The aroma of this Ciabatta make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Ciabatta will be the best option for you. The flavor of Ciabatta is unforgettable and you will enjoy each and every bite of this. Try this Ciabatta at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time40mins
  • Serves8People
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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