Italian Ciabatta is Airy, Crunchy, and Simple to Make
Recipe:
Do you love bread with an open, airy crumb that gives you a huge crunch on the outside and a tender fluffiness on the inside? Look no further than Rustic Italian Ciabatta. Using King Arthur's Bread Flour (link below), Martin starts off by making a biga, a type of preferment used in many popular Italian breads. Once water is added and it's agitated (kind of like kneading), the dough is folded, proofed, and divided. Pop them onto a sheet tray with our beloved parchment paper, and they're ready to bake and enjoy! Savor that first slice of the knife as you reveal the gorgeous crumb structure inside.
Bread Flour:
Cookie Sheet Pan:
Parchment Paper Sheets:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:15: Intro
0:16-1:42: Creating the biga
1:43-2:53: Making bread dough with the biga
2:54-4:15: Agitate (knead) dough and rest
4:16-6:08: First fold to encourage elasticity and extensibility
6:09-9:04: Proof and divide the dough into loaves, then cover
9:05-9:49: Load the ciabatta loaves onto a sheet tray with parchment
9:50-10:28: Bake the ciabatta loaves on a preheated stone
10:29: Slice the ciabatta and enjoy that airy open crumb interior
How Italians Make BREAD
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#bread #baking #italian
How Italians Make BREAD | Simple Recipes for Amazing Bread
It can be argued that bread is a more important staple in Italy than pasta! Maybe we should change our channel name to Bread Grammar. In light of this, it's about time Eva shares her Italian methods for making incredible, homemade bread!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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Ancient Italian Bread Making
Ancient Italian Bread Making. Calabrian Bread Making
4 Ingredients! No knead bread! Everyone can make this homemade bread!
Hello friends! Please turn on subtitles in the following language. Thanks for watching.
#bread #breadrecipe #noknead
Ingredients:
1 + 1/2 cups warm water (370ml).
2 tbsp dry yeast (10g).
4 cups flour (500g).
1 tsp salt.
Cover with lid and Bake at 220°C / 428°F for 30 minutes. Then remove lid and bake another 15 to 20 minutes.
How to Make Italian Bread
Warm Italian bread from the oven is nothing short of good old fashioned comfort food!
You can print the recipe here
Ingredients
1 1/2 tablespoons active dry yeast 2 packets
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water hot to the touch, not boiling
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup vegetable oil
5-6 cups all-purpose flour add more if needed to get to a pliable dough
1 large egg white for brushing on loaves
Instructions
Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.
In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises).
Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Cover and let loaves rise 30 more minutes.
While loaves are rising, preheat oven to 400 degrees Fahrenheit.
Whisk the egg white and brush over the top of loaves.
Bake for 25 – 30 minutes.
Notes
If your dough is still super sticky, you can add small amounts of flour until the dough just comes together.
You can use the packets of active dry yeast available at any grocery store. I bake a lot of bread, so I prefer to by SAF instant yeast in larger packages.
When a bread recipe calls for warm water, the temperature should be around 110 degrees F. If the water is too hot it will kill the yeast, and too cold will delay the rise process.
Use regular white granulated sugar for this recipe.
In a separate step, you'll also use hot water in this recipe. Since you are mixing it with other ingredients before adding the yeast mixture it will be fine. You want hot tap water, not boiling water.
Regular everyday table salt is used, not Kosher or sea salt.
This recipe calls for vegetable oil, but olive oil can also be used.
We are using all-purpose flour, white not wheat, to make this bread.
The GT Italian Bread Recipe
The GT Italian Bread Recipe from Cooking Enthusiasts. Named and developed in tribute to the two most influential Italian Bread loaves in the Chicagoland area of my childhood: Gonnella, and Turano.
This recipe produces rustic, hearty, Italian-style bread loaves with a thin, crusty exterior, encasing a tender, airy crumb. The bread can be made in a home oven, with a steam tray setup, using quality all-purpose flour OR bread flour, ranging at 11.3% protein or better.
I've tested the recipe using Chicagoland favorites: Ceresota All-Purpose flour, and King Arthur All-Purpose flour, among other varieties. This recipe can be prepared and enjoyed in as little as a few hours.
GT ITALIAN BREAD
Yield:1,433.9g
Makes Two Approximately 715g loaves
INGREDIENTS:
- 770g quality flour
- 590g water (76% hydration)
- 23g sugar
- 26g EVOO or choice oil
- 15g instant yeast
- 9g salt
DIRECTIONS:
- Add water, sugar, and yeast in a stand mixer bowl or large mixing bowl and combine well at the lowest speed, proving yeast if necessary.
- Add oil and combine well.
- Add flour in a bit at a time so it will gradually mix with liquid.
- Just before the dough reaches the ball stage, add in your salt, and continue mixing at the lowest speed.
- When the dough has mixed beyond the ball stage and begins to spread back into the stand mixing bowl, continue mixing at the lowest speed for four minutes.
- After four minutes, increase to second or dough hook speed for four minutes.
- Next, rest the machine and dough for four minutes.
- Prepare a proofing bowl with a lid by lightly oiling it with oil.
- Resume at lowest speed for four minutes, then with a lightly oiled dough scraper, work the dough out into a proofing bowl and cover, rest for 30 minutes.
- Remove the lid, wet your hand, and punch down the dough, then cup your fingers together to stretch & fold the dough from the inside container with a series of four to six repetitions, making sure to wet your hand before each stretch and fold. Then use your wet plastic dough scraper to smooth the dough top to encourage seams together, cover, and repeat twice more, every 30 minutes for a total of three rises, stretch & fold sessions.
- After completing the third stretch and fold session, rest dough until it doubles in volume OR 60 minutes.
- Work dough out onto floured work surface, flour the top side of the dough and divide in half. Flour well enough to ball and rest for 10 minutes.
- Preheat oven to 430°f with a steaming tray setup on the lower rack.
- With a rolling pin, stretch the dough to a 9 X 12 bell shape, thicker and narrower at the end you begin rolling the loaf and flaring wider as you roll to complete the loaf into a tight, baguette shape log.
- Pinch closed any seam and roll smooth. Taper edges as desired and dust with flour for a light, crusty finish, or brush with egg wash for a shiny, lacquered finish.
- Cover and rest for 30 minutes with a kitchen towel.
- 10 minutes before baking, carefully pour hot water into your steaming tray to allow steam to generate.
- Slice venting into loaves to prevent dough from releasing steam unpredictably through a path of least resistance. Nudge any portion of loaves that may have proved over the edge of the baking tray.
- Place on the center rack of the oven and bake for 25-30 minutes at 430°f, rotating 1/4 turn every 7 minutes to bake evenly.
- REDUCE HEAT to 375°f at 21 minutes into baking.
- Remove from oven, transfer to a cooling rack and allow to cool at least 40 minutes before slicing.
Audiotrack: SNOWY STROLL DOWN MAINSTREET
by Adam Christgau