How To make Ciabatta 2
4 3/4 c White flour; bread
2 Cakes compressed fresh
-yeast -- (0.6 oz each) 1 3/4 c Cold water ; (from the tap)
1/2 c Extra-virgin olive oil
1 tb Kosher salt ; or flaked sea
-salt -- 2 Baking sheets; heavily
-floured Recipe by: The Bread Book, Linda Collister & Anthony Blake, p 105 Put 3,1/4 cups of the flour into a large bowl. Make a well in the center of the flour. Crumble the fresh yeast into a small bowl. Stir in 1/2 c. of the water until smooth. Pour the yeast mixture into the well in the flour. Then add the remaining water to the well and mix. Mix the flour from the bowl into the yeast mixture in the well with your hand or a wooden spoon to make a very sticky batterlike dough. Using your hand, beat the mixture for 5 minutes until very elastic. Cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, for 4 hours until it rises and collapses. The dough will rise up enormously, so check that it does not stick to the dish towel. Punch down the dough. Add the oil and salt to the dough and mix briefly with your hand. Then gradually work the rest of the flour in the bowl into the dough with your hand to make a soft, quite sticky dough. When all the dough is smooth and the flour has been thoroughly combined, cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, until doubled in size, about 1 hour. Using a very sharp knife, divide the dough in half, disturbing the dough as little as possible. Do not punch it down or try to knead or shape the dough at all. Tip a portion of the dough onto each prepared baking sheet, nudging it with a spatula, to form 2 rough-looking rectangular loaves, about 1 inch thick. Sprinkle the loaves with flour and let rise, uncovered at rm. temp., away from drafts, until doubled in size, 45 minutes to 1 hour. During the last 15 min. of rising, heat the oven to 425F. Bake the loaves for about 35 min., or until they are browned and sound hollow when tapped underneath. Transfer the loaves to wire racks until lukewarm, and then serve. Or, eat within 24 hours, gently warmed. Freeze for up to one week only. "This new Italian loaf, all the rage in London, comes from the area around Lake Como in the north, and it is supposed to resemble a slipper. In any case, it is free-form- simply poured out of the bowl in which it has risen onto the baking sheet in a rough and ready rectangular loaf. It has large holes, and a soft, but chewy, floury crust. I find that many commercial loaves taste of stale olive oil or lack the pungency of good extra-virgin oil. Finding a good recipe for this bread was difficult, and I made abut 30 before I was happy with the results. Taking advice from chef Pierre Koffmann, I adapted his baguette recipe...adding a good quantity of olive oil to the dough, and altering the final consistency. As with the baguettes, it is not easy to achieve a perfect result the first time, even though the final loaf should taste very good. I have not had good results whth easy-blend yeast or dried yeast granules, so I have only included instructions for using fresh yeast." -----
How To make Ciabatta 2's Videos
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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Easy Ciabatta Rolls Recipe | How to make ciabatta bread | Ciabatta buns | Crusty dinner rolls
Ciabatta rolls/ Ciabatta buns/Ciabatta bread/Crusty dinner rolls:Easy Step by step video on How to make ciabatta bread
Ciabatta Rolls Complete written recipe:
In this video we will see how to make ciabatta rolls with open crumb and crispy crust.
If you are looking for an easy and faster recipe for ciabatta bread , then please check out this video on easy artisan ciabatta bread :
This ciabatta recipe use cold fermented dough which imparts a pleasant flavor and lots of open pores for our ciabatta bread.
For making ciabatta rolls we will need only four basic ingredients.
Flour :350g
Water:280 ml
Salt :1 tsp
Yeast : 1 tsp
We can make ciabatta rolls or ciabatta buns or rustic dinner rolls in 6 simple steps
Prepare the dough
Proof the dough
Stretch and fold the dough
Divide and shape the dough
Final Rising
Bake the ciabatta rolls
High baking temperature and steam Inside the oven during the initial few minutes of baking are the key for getting crispy crust and good oven spring to our ciabatta rolls or ciabatta buns or ciabatta bread.
Hope you liked this ciabatta rolls recipe.
Hope you will make this at home.
I am pretty sure you will love these ciabatta bread.
Happy baking!
Ciabatta Rolls Complete written recipe:
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Bakery-Style Ciabatta Bread — No Kneading, No Equipment, No Fuss
Are you ready for Bakery-Style Ciabatta Bread right at home? If that sounds hard, you didn't read the title of this video! My recipe is no-knead, requires no equipment, and has zero fuss. Get my step-by-step recipe:
This ciabatta bread recipe is amazingly simple—there's no kneading, and you don't need a fancy stand mixer to make it—and it tastes like it just was baked fresh at your favorite bakery!
I used to think ciabatta had to be made using my stand mixer because of the amount of liquid the recipes need, and it still took forever for the dough to form in the mixer. This homemade ciabatta bread recipe is WAAAY easier, and the results are amazing!! The ciabatta dough ferments overnight, which means that there are loads of bubbles and, since this recipe calls for bread flour, you get a perfect chew.
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Recipe:
#ciabatta #bread #biggerbolderbaking #noknead
Ciabatta recipe is in description
Ciabatta is one of my favorite types of bread.
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#CiabattaBread #ArtisanBread #HomemadeBread #FreshlyBaked #BreadLovers #BreadMaking #Foodie #BreadOfTheDay #SourdoughLove #explorepag #creator #YeastBread #BakersDelight #BreadPassion #BreadArt #CrustyBread #ItalianBread #chicagobaker #chicagobread
How to make Ciabatta Bread like a PRO!! (Plus Ways to Serve & Store)
In this video let us see How to make Ciabatta Bread like a PRO!! (Plus Ways to Serve & Store)
Who doesn’t love a good Ciabatta?
Wonderfully chewy, light, porous with irresistible big holes on the inside; crusty and crackling golden brown on the outside ciabatta bread is all about its unique flavour and texture.
This Italian homemade Ciabatta bread recipe would walk you through everything you need to know to achieve it.
This Ciabatta Bread Recipe just needs 5 simple steps
1. Prepare the Dough
2. Bulk Fermentation
3. Stretching and Folding
4. Shaping
5. Baking
Learn how to make this easy Italian no knead homemade Ciabatta bread recipe that makes a perfect rustic bread to dip in soups, make bruschetta and sandwiches.
Divide it in smaller pieces and make ciabatta rolls for panini! So YUM!!!
Get the different ways to serve the Ciabatta BRead plus printable recipe from here:
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Easy No Knead CIABATTA BREAD at Home
No Knead Ciabatta bread rolls that need NO kneading are easy to make and must be next on your baking list! Create these delicious, crisp ciabatta rolls everyone will love and let the aroma of freshly baked bread take over your kitchen (without the mess!)
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#ciabatta #ciabattabread #nokneadciabatta
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INGREDIENTS:
400g/14.10oz 00 flour OR All-purpose flour (Plus extra on the side)
1 teaspoon white sugar
1 tablespoon salt
3 tablespoons EVOO
12g/0.42oz fresh yeast OR 1 teaspoon dry yeast
300ml/1 1/3 cups water (lukewarm water) + small bowl with water for your hands
UTENSILS:
Spatula OR Fork
Large mixing bowl
Chopping board
Flat baking tray lined with baking paper
METHOD:
1. No knead ciabatta bread dough always starts with the flour! Add 10% of your flour (approx. 40g) into a bowl along with the warm water.
2. Next, dissolve the yeast into the mix, breaking it down with your hands then using a fork or spatula to combine.
3. Once the flour, water and yeast are well mixed, add 2 x tablespoons of extra virgin olive oil, then the sugar plus salt and mix through.
4. When the ingredients have combined well, slowly add the flour, just 10-20% more at a time, mixing it as you go to make sure the flour is absorbed into the wet mixture.
5. Once there is no dry flour in sight, cover the bowl of ciabatta bread dough with plastic wrap and place it in the oven (turned off) for 2 hours.
6. After 2 hours, remove the bowl from the oven, take off the wrap and put a generous amount of flour on your board, before placing the dough on top.
VINCENZO’S PLATE TIP: To remove the dough with ease from the bowl, wet the tip of a spatula or your hands with warm water.
7. Drizzle a generous amount of EVOO on top of the dough, spreading it all over before using the spatula to fold in each side of the bread, one section at a time (some of the flour should now be stuck to most of the dough).
8. Now, add even more flour to the ciabatta dough, spreading it all over.
9. Cut the loaf into 4-6 portions using a pastry cutter, according to how big you want the ciabatta rolls and gently lift each one (with a hand on either end) and place it on the tray.
10. Pre-heat the oven to 230°C/446°F, fill a cake pan with water and place it in the bottom of your oven to help keep the ciabatta bread from drying out.
11. Place the ciabatta rolls in the oven for 20 minutes before removing the tray of water and cooking for an additional 5 minutes to create the perfect crispness!
HOW TO SERVE:
Leave the bread to rest on a cooling rack for 5-7 minutes and then enjoy! Ciabatta rolls can be enjoyed as a panino filled with your favorite fillings (mine would be prosciutto, salami, fresh mozzarella and grilled eggplant!) or to accompany your meal – maybe a yummy minestrone.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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