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
Never buy ciabatta again, make your own. Recipe in description #artisanbread #ciabatta #bread
Ciabatta recipe ⬇️⬇️⬇️
When baking ciabatta, consider the following important points:
1. **High Hydration**: Ciabatta dough is very wet and sticky due to its high water content. This gives the bread its characteristic open crumb and airy texture.
2. **Long Fermentation**: Allow the dough to ferment for an extended period, typically overnight or even up to 24 hours. This develops flavor and improves the texture of the bread.
3. **Gentle Handling**: Due to its high hydration, handle the dough gently to maintain the air bubbles and structure. Avoid kneading it aggressively.
4. **Steam**: Use steam in the oven during the initial baking stage to help develop a crispy crust. You can achieve this by placing a pan of water in the oven or using a spray bottle to mist the bread.
5. **High Baking Temperature**: Preheat your oven to a high temperature, usually around 450°F (230°C) to 475°F (240°C). This helps in achieving a crispy crust and a light, airy interior.
6. **Baking Surface**: Use a baking stone or a baking sheet lined with parchment paper. Dust the parchment with flour or cornmeal to prevent sticking and add a rustic appearance to the bottom crust.
7. **Shape and Proofing**: Shape the ciabatta dough gently into elongated loaves or rolls. Allow it to proof for a shorter time to maintain its airy structure. Be careful when transferring the proofed dough to the oven to avoid deflating it.
By paying attention to these points, you can achieve a delicious ciabatta with a crispy crust and a soft, airy crumb.
1. #CiabattaBread
2. #ArtisanBread
3. #BreadMaking
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5. #BreadLovers
6. #SourdoughCiabatta
7. #BreadArt
8. #BakingInspiration
9. #FreshlyBaked
10. #CrustyLoaf
The MOST OPEN CRUMB SOURDOUGH CIABATTA you'll ever make
How can we achieve an incredible open crumb in our sourdough ciabatta?
It's a resting game. Literally. Follow these easy steps to bake a beautiful springy and crusty ciabatta packed with classic sourdough taste. Thanks to a generous amount of olive oil I was able to achieve the perfect crumb and texture I was looking for and the results are just incredible. Please try it, you won't regret/forget it.
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#ciabatta
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Ciabatta 2:3. Autolyse
Turning the Biga into a Ciabatta dough
Sourdough Ciabatta II No-Knead Ciabatta Bread II Ciabatta med Surdej
Here is my version of Sourdough Ciabatta. This is a high hydration dough recipe that helps to create those beautiful open holes. ????
You will need:
For the sourdough starter
80 grams sourdough starter
80 grams water, lukewarm
80 grams bread flour
For the main dough
385 grams bread flour (12-14% protein)
305 grams water, lukewarm
220 grams sourdough starter
12 grams salt
30 grams olive oil
Procedure (video):
Day 1
Prepare the sourdough starter and leave it covered at room temperature until ready to use.
Mix flour and water then knead it well to a uniform mass until all the water is absorbed. Let it stand for 30 minutes. Add active sourdough, salt, and olive oil. Mix it all together and let the dough rest for 30 minutes. Grease a bucket or bowl with olive oil. After 30 minutes put the dough in the bucket and perform six coil folds and repeat at 30-minute intervals. After the last coil fold, let the dough rest in the bucket for 1 hour. Then place the dough in the refrigerator (4C/39F) for a total of 8 to 20 hours.
Day 2
Take the dough out of the fridge and dust the surface of the dough well with flour. Carefully spread the dough out on a well-floured table and sprinkle with extra flour so that all the surfaces are floured. Divide the dough into 2 and divide each loaf into 2 pieces and carefully place them on a baking sheet. (See how I make it here in my video.) Leave the dough to rise on a couche or tea towels (on the kitchen table) with parchment paper. Sprinkle with a little flour over the dough and let them rise for another approx. 1.5 to 2 hours. Heat the top (top and bottom heat) to 230C/446F with a baking stone/steel or baking tray and a frying pan for steam. Bake for approx. 20 minutes until lightly golden.
Let the ciabatta cool completely on a baking sheet. Enjoy!
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Tips and notes:
- Use an active 100% hydration starter or levain. You do need an active starter for this recipe, so make sure that you give it a few good feedings before starting this recipe.
- The best flour to use in this recipe is high protein bread flour. You can use all-purpose flour but the gluten might be harder to develop.
- Use a square container and make sure it is oiled before putting your dough into it.
- Be careful when turning and dividing your dough and try to degas it as little as possible.
- Always let the bread cool completely before you slice it.
Music: High Life by The Mini Vandals from Youtube Music Library
Easy Small Batch Ciabatta Rolls
We have been baking bread all week, so my home smells like a fresh bakery, and I ain't mad about it! The latest to come out of my kitchen are easy small batch ciabatta rolls. These rolls are soft and airy inside, with that perfect crunchy, crackly crust. They are also real easy to prepare, like 10 minute no-kneading kind of easy.
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How to Make a 100% Biga Ciabatta | Perfect Handmade Italian Bread Recipe
100% Biga Ciabatta. Those words alone make me curious. This slow fermented ciabatta is packed with flavour. Normally when we make bread, we preferment part of the total flour. This on the other hand is fully made of preferment giving it an extra flavour punch.
I came up with this when I was making a 100% biga pizza for which you can find a recipe on my channel too. And come to think of it many breads can be made this way. I will surely add some more to the 100% preferment recipe list in the future.
That is the beauty of bread making – there is always something interesting to discover. A lot of methods can be adapted to be used in different recipes.
I hope that it’s the reason you are here. We don’t concentrate only on recipes, but we try and understand the principles behind them.
The method for this recipe is super simple. Make the biga, proof it for up to 24 hours, add some water, yeast, salt & olive oil. Knead it to bring it all together. From there it’s just a regular ciabatta.
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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
0:47 Ingredients & equipment
2:11 Making the biga
4:00 Final dough
5:37 Bulk fermentation & folding
6:42 Shaping & final fermentatin
9:33 Baking & final result
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