Ciabatta bread is an Italian rustic looking bread, made from a sticky wet dough which gives it its unique porous texture and unique flavor.
The soft, chewy texture and the big airy holes make ciabatta perfect for dunking into soups or swiping up sauce from a dinner plate. It also makes for a delicious sandwich bread filled with layers of cured meats, cheeses, and balsamic vinegar.
Ciabatta is made from a lean yeast dough meaning that there is not fat present in the dough. This creates a very chewy bread with a slightly crispy crust.
Easy Homemade 3 Hour Ciabatta
Usually we use “biga” or “poolish” in making ciabatta bread.But in this recipe we are skipping that step.I have tried making ciabatta using poolish and without using it.I haven’t seen any serous difference in the taste and flavor in both.
Ciabatta also typically does not contain any fat which creates a very chewy texture while focaccia typically has oil in its dough which creates a softer texture.
As with any bread recipe, there is not one way to approach it rather many different techniques that could be used. This technique produces authentic ciabatta bread that are soft, pillowy, and chewy.
Easy Everyday Bread For The Stand Mixer
Pour the water into a bowl.Add the yeast, salt and dissolve it in water.Then add the flour into this.Combine everything together using the rear end of wooden spoon.Its easy to do this way and also it helps to have less mess while mixing.
To give more structure to the bread dough we usually knead the dough.But as this is a high hydration dough, it is difficult to knead the dough by hand.
Ciabatta dough is an extremely wet (high hydration) dough. To give you an idea, most bread recipes sit around 60% hydration while this ciabatta recipe is at almost 80% hydration. Because of this, the dough is not kneaded the same way other yeast dough is. Rather, it is allowed to slowly ferment with a series of brief stretch and folds.
Roasted Garlic Ciabatta Bread
The dough will bulk ferment for 2 hours, with 3 rounds of brief stretch and folds between each 30 minutes. To stretch and fold, lightly damp your fingers (this will help the dough not to stick) and pull up on the side of the dough and fold it back down on itself. Turn the bowl 90 degrees and repeat. Do this until you have stretched and folded all 4 sides of the dough. Turn the dough over, cover, and allow it to ferment for 30 more minutes until the next round.
After 2 hours of proofing along with the stretching and folding, the dough will get doubled in size.Transfer the dough on to a floured work surface.
We need to take care to leave enough space in between the dough as they will rise and expand .Dust the top with some more flour and then cover it with a plastic film.
Homemade Ciabatta Bread • Keeping It Simple Blog
After 45 minutes of proofing, take the proofed dough and then gently stretch the dough to form long rectangle or to the shape ciabatta bread.
It may seem the bread is done at 20 minutes of baking but we need to wait for another 5 minutes..to get that right flavor and crispy crust.
The bread may seem baked at around 20 minutes of baking.But to get the real rustic look and taste, we need to bake for 5 more minutes.
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To maximize the shelf life of homemade ciabatta bread, cool thoroughly before storing and place in plastic storage bag or breadbox, or wrap in foil and store at room temperature.
Its better not to store them in fridge as the bread will dry out and become stale faster than at room temperature.
To freeze ciabatta bread, Wrap tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag and freeze.Properly stored, it will maintain best quality for about a month.
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As ciabatta bread has a porous crumb, they can soak up liquid without falling apart; making it perfect for dipping into soup.We can use any soups …I like to dip them in potato broccoli soup.Delicious!
Thick slices of ciabatta bread with some extra virgin olive oil and balsamic vinegar.The most popular way to have some ciabatta bread.This is the way my husband love to have ciabatta bread.
Ciabatta bread goes pretty well with any meat stews or vegetable stews.The bread slices make a perfect sponge for soaking up that extra creamy stew.
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Brush slices with melted butter or olive oil and if you want to add some flavor ,you can add some finely minced garlic, and to add some heat you can sprinkle some chili flakes. Toast in the oven until the edges are golden.We can also toast them on a preheated pan.toast for 1-2 minutes on both sides or until golden brown.
Wow this is good and so easy too! Dangerous, as soon as it got cool enough to slice, I stuffed turkey and cheese in half of one, then ate the rest of it with marinade olives and mozzarella!
These are simply the best, easy ciabatta rolls!!! I double it and make 6 loaves each week - adding nuts, chia seeds etc sometimes at the jellyroll stage before rolling - to slow down the GI - Ive even substituted some flour with whole spelt or whole wheat and love the result! Anyway, I make it, its simply great bread! Today I made 12 rolls! Thanks again.
Homemade Ciabatta Bread Recipe
Hi! I am making this right now and I'm confused slightly. Does it stay three separate loaves or do we join them together after the second rise? TIA!
Excellent video. I made it. So easy. Crusty with a soft interior as described. I was very happy with it right after baking but liked it even better the next day when the crust softened up a bit. I used King Arthur organic bread flour.
Hi Nicola, I am so happy to hear you made this ciabatta bread and that you enjoyed the bread.Thank you so much for sharing your feedback with us.
Traditional Italian Ciabatta Bread Recipe
Dear Bincy, I made the cranberry walnut bread the other day. The inside of the bread was still too moist and wet. It wasn’t dry. Was my oven too hot? I did bake it for 45 minutes at 450° in a preheated Dutch oven.It sounded hollow when I took it out top and bottom. But later on the top seemed a little a little, just a little softer, not hollow sounding. So I baked it for another 15 minutes. But it still turned out too wet for my liking.
Today I am trying out the ciabatta bread. I am following all of your directions. And I’m hoping it will turn out OK. I’m thinking that I should reduce the temperature after 3:50 hundred° and see what happens. I will let you know the results. Any suggestions? CharleneDelicious homemade ciabatta bread is not nearly as hard to make at home as you may think! This ciabatta recipe is great for first-time ciabatta bakers!
If you’re anything like me, the weekends are when I really dig in to cooking and baking projects. So in that spirit, I thought I’d share a great recipe for making this delicious ciabatta bread recipe this weekend. It’s not nearly as hard to make as you might think.
Ciabatta (italian Bread)
I’m not going to lie though, this is probably not the bread that should be your first bread-baking experience. It’s somewhat unique in both it’s consistency and method. That’s not to say it’s hard – just different :)
Flour – Bread flour will always give the best results when making ciabatta, but all purpose flour will technically work, with a bit of a compromise on texture. You may find you need a little extra flour is using all purpose flour.
Yeast – I only use SAF Instant Yeast for all my yeast baking. I highly recommend it. Regular Active Dry yeast will also work.
Oven Fresh Ciabatta
This bread starts with a yeast “starter” dough. I like to mix it up quickly before going to bed and then let it bubble away on the counter over-night. Then the next morning, I can just carry on with making the bread.
Once you mix the dough, you’re immediately going to notice that you have more of a batter than a dough. Resist the urge to add more flour at this point. The secret to those great holes it to have a really moist dough and the more flour you add, the more you’ll be defeating that.
That said, you will need to add a little bit of flour along the way here. Purists will suggest flouring your hands (or even wetting them to deal with the dough). That’s great advice if you have lots of experience with wet dough. For the rest of us, a little sprinkling of flour here and there is a sanity saver!
Fastest, Best Ciabatta Roll Recipe
Even as you move along with this dough, it will resemble a jiggly mass that seems to be barely holding its shape. Again, just go with it as much as you can, adding only enough flour to remove extreme stickiness.
I cannot recommend the use of a silicone bowl scraper enough when dealing with this dough. It’s worth picking one up for this bread for
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