1 tb Active dry yeast
1 c Sourdough starter
1 1/4 c Warm water
3/4 c Milk
1 tb Olive oil
1 tb Salt
6 c Flour; (to 8 c); unbleached
Recipe by: King Arthur Dissolve the yeast in the starter and water. Let sit for 10 minutes to give the yeast a chance to get going. Add the milk, olive oil and salt. Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny. The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven. Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in size. Punch down dough to expel air bubbles and turn it onto a lightly floured counter. Knead dough gently and divide it into three pieces. Form the loaves into torpedo shapes and place on parchment-lined baking sheets. Slash tops of loaves and cover them with a damp towel. Let loaves rise until they look swollen, about 30 minutes. While loaves are rising, preheat oven to 425 F. Brush or spray loaves with water. Bake for 10 minutes, brushing or spraying the loaves with water two more times. Turn the oven to 375 F and bake for 25 more minutes. >From: Phil Marty <philmguy@wwa.com> -----
Perfect Ciabatta Recipe from Start to finish
Perfect Ciabatta Recipe from Start to finish
???? Learn how to make sourdough bread with Gluten Morgen:
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A Professional Baker teaches how to make Ciabatta at home.
Learn from a professional baker on how to make the very best ciabatta at home.
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Ciabatta selbstgemacht, wie in Italien! / Brot backen /Thomas kocht
Mein neues Kochbuch Einfach Vegetarisch jetzt hier Vorbestellen: . Erscheinungstermin ist im Februar 2024.
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Ciabatta ist das wohl bekannteste Weißbrot aus Italien. Das besondere ist der weiche Teig, der es etwas schwerer zu verarbeiten macht. Mit ein wenig Übung werdet auch Ihr es meistern.
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Mein Name ist Thomas und ich bin gelernter Koch seit jetzt schon 20 Jahren. Neben dem Kochen ist das Backen eine weitere Leidenschaft von mir. In meinen Youtube Videos möchte ich mein Wissen und meine Freude mit euch teilen und auch immer ein paar professionelle Tipps und Tricks verraten. Jede Woche gibt es 1-2 neue Videos.
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The BEST Sourdough Ciabatta Recipe
With this recipe You master making the perfect Sourdough Ciabatta, including all the tiny but important details. The video includes a recipe for the sourdough and yeast based option to show you the differences.
Recipe for the dough:
- 400g of bread flour (not too strong)
- 320g of water
- 80g of stiff sourdough starter
- 8g of salt
For the yeast based version:
- 400g of bread flour (not too strong)
- 320g of water
- 0.4g of dry yeast, or 1.2g of fresh yeast
- 8g of salt
You could ofcourse also make a poolish or biga yeast starter. But imho, with a long and slow fermentation the taste is quite similar.
Chapters:
0:00 Intro
1:23 The process
2:37 How to make sourdough
3:49 Stiff starter
4:37 Ingredients
14:50 Shaping
19:36 Proofing
21:00 Baking
22:15 Baking finished
27:57 Special guest
28:25 Bonus
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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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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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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!)
????Get the recipe on my website
#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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