Cooking-ez.com

1,017 easy and fully explained recipes, with 12,410 photos and 77 videos

Ciabatta


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.
214,6343.9/5 for 26 ratings
Grade this recipe:

Last modified on: October 24th 2017

For 15 Ciabattas, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
1 hour 1 min.2 hours20 min.3 hours 21 min.
Keeping:
Several days in a towel bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Ciabatta : Photo of step #1
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.
Ciabatta : Photo of step #2
Tip 500 g flour and 20 g yeast into the bowl of a food processor, then add the warmed liquid.

Stage 3 - 6 min.
Ciabatta : Photo of step #3
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.
Ciabatta : Photo of step #4
Tip out onto the worktop without flour, and stretch...

Stage 5 - 5 min.
Ciabatta : Photo of step #5
... 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
Ciabatta : Photo of step #6
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.
Ciabatta : Photo of step #7
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.
Ciabatta : Photo of step #8
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.
Ciabatta : Photo of step #10
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.
Ciabatta : Photo of step #11
And lay the plastic sheet over the glasses, so that the dough does not stick to it.

Stage 12 - 5 min.
Ciabatta : Photo of step #12
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.
Ciabatta : Photo of step #13
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Flognarde, Rabbit civet, Diamond biscuits, Pistachio "Financiers", ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Crackers, Chocolate rolls (petits pains), Cherry clafoutis, Almond tuiles, Crème de foie gras, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Two-olive ciabatta, Fresh fruit in sabayon, How to seal a terrine or casserole dish, Franche-Comté sticks, Stewed apple (compote), ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Potato tortilla (Spanish omelette), Mushroom and artichoke omelette, Blanquette of veal, Savoury mini-madeleines with 2 cheeses, Endive gratin with cancoillotte, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page