Sneak Peek: This ciabatta recipe produces the traditional look and texture you love about this Italian bread, using a bread machine to mix and knead the dough. Check out the tips for shaping the sticky dough while barely touching it.
Finding holes in my bread was never so satisfying. Whenever I take homemade ciabatta bread out of the oven, I can’t wait to slice it open. Lots of holes (with no huge tunnels) spell bread-making success in my book.
But wait. Did you say “out of the oven?” Yes. I always mix the dough in a bread maker, shape it by hand and bake it in the oven. It’s the only way to get the traditional shape and crispy crust we love.
Gluten Free White Bread
This slack and flimsy ciabatta dough gives new meaning to the word “sticky.” The home baker may find it challenging to impossible. However, mixing the dough with a bread machine saves the day.
I wrote this post just for you if you are confident in your bread-baking skills. However, if you are a newbie, you might try this recipe for Crusty French Bread. It’s the most popular bread recipe on this website.
According to Wikipedia, the ciabatta was Italy’s answer to the French baguette. It is often an elongated loaf that bakes up relatively flat.
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Have you seen the British Baking Show on PBS or Netflix? After a friend at church told me about it, I binge-watched a lot of it within 24 hours.
In one of the first episodes, Paul Hollywood picked Ciabatta as the “Baker’s Challenge.” When questioned about his choice, he told Mary Berry, “because it is so hard.”
A companion show to the British Baking competition is the Masterclass. The two judges show how to make the recipes they assign as challenges. Paul makes the Ciabatta in Masterclass 2 of Season 1. (So sorry, it looks like this video is no longer accessible.) I watched it more times than I can count.
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First on the list was perfecting the recipe. Then I had to figure out how to shape the loaves without losing my mind over all the messy dough stuck to my fingers. I hope you find it helpful.
Ciabatta begins and ends as a very sticky and wet dough. Kneading by hand would be quite a mess (impossible?). Call in your bread machine for the rescue!
The dough doesn’t “stick and pull away cleanly from the side of the pan” like the average bread dough. Instead, ciabatta dough with the correct consistency will stick to the side, then pull away,
Ciabatta Bread Recipe
The dough should stick to the sides but maintain its shape as it kneads. It will become smooth and shiny as the gluten develops.
After rising, dump the dough onto a well-floured work surface. Do it slowly and patiently. You can do all the manipulation from there with a well-floured bench knife.
I think so. The yeasty flavors are well-developed and flavorful, the texture is chewy, and the crust is crusty but tender. Executing this bread successfully is high on my list of satisfying kitchen experiences.
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I’ve revised the recipe and video to demonstrate an additional foldover technique during the rising process. It helps to obtain a holey texture every time.
Bread recipes often call for warm liquids to hasten the proofing or rising. However, Paul Hollywood emphasized that one should not rush the process. In addition, the friction of the bread machine paddle with the dough will increase the temperature sufficiently.
For the same reason as #1, don’t use that warm and humid spot where you usually proof bread dough. The longer it takes to rise, the better the flavor. If the dough rises too fast, it won’t be strong enough and will result in a flat loaf.
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When uncooked ciabatta loaves flatten out in the last rise, it’s a sign they may have risen too long the first time.
Fold them lengthwise to make them double in height. Use your fingertips to dimple the dough again. Wait another 5-10 minutes, and then bake as usual.
This recipe involves a biga (aka pre-ferment). A biga is a water and flour mixture with a small amount of yeast added.
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Incubate for 12-24 hours before adding the remaining ingredients. With that in mind, start this recipe the day before you want to eat your Ciabatta.
Some people claim they can tell by thumping the loaf on the bottom. They might be the same people who can pick the best watermelon at the store by thumping it. Not me. I need something more precise.
My favorite thermometer is a little pricey, but I love its speed and accuracy. Or check out this popular and affordable thermometer.
Easy Ciabatta Bread
I want you to be successful with this tricky bread. Let me know if you have questions as you go through the steps.
It should look bubbly like this when ready. (If plans change, scoop the biga out of the pan into a small bowl. Refrigerate it for up to three days so you can continue the process later.)
Add the remaining ingredients and start the DOUGH cycle. As the dough begins to mix, it will be very sticky. Don’t add flour even though it’s tempting-this recipe is different.
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When the kneading cycle is almost complete, the dough should be shiny and pull away from the sides. However, It will still be sticky to the touch.
My 3-qt. container is a cheap plastic affair I picked up at the dollar store. When the machine finishes kneading, it will go quiet. Dump your dough into the greased container.
Turn the bowl holding the dough upside down onto the floured surface. Don’t use a spatula. Let the dough release on its own.
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Catch the edges with a bench scraper and pull the long edges over the top and toward the outer edge, which leaves more room between each loaf. (See the video.)
Transfer the silicone mats with the loaves on top to a rimless baking sheet. Allow the dough to rise for 30-40 minutes until the dough gets puffy. Spritz the loaves with water and place them into a hot oven. Spray one or two more times in the first 5 minutes to ensure a crispy crust.
In my opinion, you cannot bake authentic ciabatta in a bread machine. The bread won’t have the characteristic shape or crust. In addition, the pre-programmed timing on a bread machine does not allow long enough to develop the flavor fully.
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The biga is essential to obtain the best flavor. You can store it for up to 3 days in the fridge if that helps.
Use ciabatta for sandwiches or anytime you would serve a baguette. Many people pair it with pasta or soup. It makes a great dipping bread for gumbo or this Hearty Ham Stew with Beef and Bacon.
Parting thoughts: Even though I would consider Ciabatta an advanced bread-baking skill, the bread machine does one of the trickiest parts for you. Mixing and kneading the dough with a bread machine instead of your hands makes this recipe doable!
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If you enjoyed the challenge of making ciabatta with a bread machine, may I suggest you check my Classic Bread Machine Sourdough Bread with No Yeast, How To Make Hearty Rye Bread with Your Bread Machine, or this Crusty Round Bread Recipe for a Bread Machine. If you’re a beginner, start with 6 Bread Machine Secrets You Need To Know.
If you have questions or suggestions, email me privately for a quick answer: Paula at . Hope to see you again soon!
Because ciabatta starts life as a very slack and sticky dough, the bread machine is a useful tool to mix and knead the dough. Make the biga by adding the first three ingredients listed below to your bread machine at least 12 hours ahead of time. This is a sort of “starter” that will contribute flavor and a hole-y texture to your bread.
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Serving: 1 | Calories: 89 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 1 mg | Sodium: 76 mg | Potassium: 35 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 4 IU | Vitamin C: 1 mg | Calcium: 9 mg | Iron: 1 mg
Did you try this recipe? If you loved it, don’t forget to leave a 5-star rating 🌟🌟🌟🌟🌟 at the top of the recipe card. Thanks so much for taking the time to do that!Ciabatta bread recipe! This homemade bread is crusty and filled with holes! It’s easy to make in the bread machine. Serve it for sandwich, soup or a dinner side dish!
Do you love bread? Of course you do! Who doesn’t love bread? In this bread machine recipe I’m going to show you how to make a delicious loaf of Ciabatta bread!
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Ciabatta bread is a Italian white bread, kinda like a French baguette, but more elongated and broad.It’s usually chewy in texture and filled with crumbly air holes. It’s perfect for dipping in soup, eating for a sandwich or just eating sliced with a little bit of butter!
This bread recipe
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