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Photo of Ciabatta by Sanjula Thangkhiew at BetterButter
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Ciabatta

Jul-06-2015
Sanjula Thangkhiew
0 minutes
Prep Time
40 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Ciabatta RECIPE

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

Recipe Tags

  • Veg
  • Italian
  • Baking
  • Side Dishes

Ingredients Serving: 8

  1. 1 cup Bread Flour
  2. 1/8 tsp Dry Yeast
  3. 2 tbsp Warm Water
  4. 1/3 cup Water
  5. 1/2 tsp Dry Yeast
  6. 2 tbsp Warm Milk
  7. 2/3 cup Water
  8. 1 tbsp Olive Oil
  9. 2 cups Bread Flour
  10. A handful of Pine nuts
  11. 1 1/2 tsp Salt

Instructions

  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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