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Ciabatta

Name: Ciabatta
Prep time: 3 h 1 min
Cook time: 20 min
Total time: 3 h 21 min
Yield: 15 Ciabattas
Cuisine: French
Ingredients: 200 ml milk; 150 ml water; 9 g salt; 15 g caster sugar; 50 ml olive oil; 500 g flour; 20 g yeast; a little milk

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.

306 K 4.0/5 (27 reviews)

3 hours 25 min. difficulté

Easy

1.60 €

15 Ciabattas

8 Ingredients

Last modified on: October 24^th 2017

For 15 Ciabattas, you will need:

1 200 ml milk
2 150 ml water
3 9 g salt
4 15 g caster sugar
5 50 ml olive oil
6 500 g flour
7 20 g yeast
8 a little milk
Total weight: 945 grams

Times for this recipe

Preparation: 1 hour 1 min.

Resting: 2 hours

Cooking: 20 min.

All in all: 3 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Pour 200 ml milk, 150 ml water, 9 g 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.

Stage 2 - ⌛ 3 min.

Tip 500 g flour and 20 g yeast into the bowl of a food processor, then add the warmed liquid.

Stage 3 - ⌛ 6 min.

Knead on minimum speed for 5 to 8 minutes, until the dough is evenly mixed and elastic.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 4 - ⌛ 5 min.

Tip out onto the worktop without flour, and stretch...

Stage 5 - ⌛ 5 min.

... 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.

Stage 6 - ⌛ 2 hours

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.

Stage 7 - ⌛ 5 min.

After this time, tip the dough out onto the worktop, press to expell the CO₂ gas that has formed, and shape into a ball.

Stage 8 - ⌛ 10 min.

Cut the ball of dough into smaller pieces of about 50 g.

Stage 9 - ⌛ 10 min.

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.

Stage 10 - ⌛ 5 min.

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...

Stage 11 - ⌛ 2 min.

And lay the plastic sheet over the glasses, so that the dough does not stick to it.

Stage 12 - ⌛ 5 min.

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.

Stage 13 - ⌛ 20 min.

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.

Keeping: Several days in a towel bag.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	400 RDI=40 %	70 RDI=10 %	2,440 RDI=120 %	10,220 RDI: 120 %
Per 100 g	6 RDI=3 %	40 RDI=4 %	6 RDI=1 %	260 RDI=10 %	1,080 RDI: 10 %
Per piece	4 RDI=2 %	30 RDI=3 %	4 RDI=1 %	160 RDI=8 %	680 RDI: 8 %