Ciabatta
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
For 15 Ciabattas, you will need:
- 200 ml milk
- 150 ml water
- 12 g coarse salt
- 15 g caster sugar
- 50 ml olive oil
- 500 g flour
- 20 g yeast
- a little milk
Nutritional information:
Whole recipe
Calories
2441
122%
Proteins
63g
24%
Carbohydrates
400g
38%
Fats
66g
10%
Per 100 g
Calories
258
13%
Proteins
7g
3%
Carbohydrates
42g
4%
Fats
7g
1%
Per piece
Calories
162
8%
Proteins
4g
2%
Carbohydrates
26g
3%
Fats
4g
1%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 1 hour 1 min.
Resting : 2 hours
Cooking : 20 min.
Start to finish : 3 hours 21 min.
Resting : 2 hours
Cooking : 20 min.
Start to finish : 3 hours 21 min.
Preservation : Several days in a towel bag.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
For 15 Ciabattas : 1.53 €
Per Ciabatta : 0.10 €
Per Ciabatta : 0.10 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Pour 200 ml milk, 150 ml water, 12 g coarse salt, 15 g caster sugar and 50 ml olive oil into a pan, and warm over gentle heat. You can also melt all these ingredients in a bowl in the microwave for 1 minute. |  |
 | |
Knead on minimum speed for 5 to 8 minutes, until the dough is evenly mixed and elastic. |  |
Tip out onto the worktop without flour, and stretch... |  |
... then fold back on itself a number of times. You can see how to do this in the recipe for leavened bread which has videos showing the movement. |  |
Next place the dough in a bowl, cover with a plastic sheet, and leave in a warm place until doubled in volume, which will take 2-3 hours. |  |
After this time, tip the dough out onto the worktop, press to expell the CO2 gas that has formed, and shape into a ball. |  |
Cut the ball of dough into smaller pieces of about 50 g. |  |
Then roll each piece under your hand to make a nice ball and place on a baking sheet, as shown in this short video. You will see that you should try to keep both thumb and little finger straight (these roll the ball), and the other 3 fingers curved over the top. | |
The dough is very sticky, which is quite normal, but means that they risk sticking to the plastic sheet when covered again. This little trick will help to avoid this: place a glass in the middle of each sheet between the rolls... |  |
And lay the plastic sheet over the glasses, so that the dough does not stick to it. |  |
Leave the rolls to rise and double in volume for 1 or 2 hours in a warm place. Preheat oven to 180°C (360°F). Just before baking, brush the rolls with a little milk to help them brown. |  |
Cook for about 20 minutes until golden brown, then leave to cool on a wire rack. |  |
Remarks:
Ciabattas are great on their own, but you can use them to make delicious sandwiches, or for hamburgers.Source:
Home made.Last modified on: February 17th 2012
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