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.
278K 27 4.0
Grade this recipe:

Last modified on: October 24th 2017

Keywords for this recipe:
For 15 Ciabattas, you will need:

Change these quantities to make: 5 Ciabattas 15 Ciabattas 30 Ciabattas 45 Ciabattas
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 1 min.2 hours20 min.3 hours 21 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Ciabatta
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
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
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
Tip out onto the worktop without flour, and stretch...

Stage 5 - 5 min.
Ciabatta
... 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
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
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
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
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
And lay the plastic sheet over the glasses, so that the dough does not stick to it.

Stage 12 - 5 min.
Ciabatta
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
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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,441 Kcal or 10,220 Kj63 gr400 gr66 gr
122 %24 %38 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
259 Kcal or 1,084 Kj7 gr42 gr7 gr
13 %3 %4 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
163 Kcal or 682 Kj4 gr27 gr4 gr
8 %2 %3 %1 %
% 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).
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 15 Ciabattas : 1.68 $
  • Per Ciabatta : 0.11 $

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Craquelin (sweet cracker dough), Puff or flaky pastry (pâte feuilletée), Oaty walnut cake , Crunchy little pieces of fish, Tyrolean apple crumble, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Bechamel sauce, Invisible apple cake, Chocolate eclairs, Doughnuts, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Chicken pie, Sorrel soup, Pizza dough, Benoîton, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Mexican salad, Pork medallions with "full" turnips, Special Parmesan baguettes, Loin of pork with herbs and julienne vegetables , Green avocado salad, ... All
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Chocolate thins with toasted nuts
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
248K4 2 hours 22 min. February 21th 2011
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
434K 23.5 25 min. February 21th 2011
Cervelas salad
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
89K4.4 54 min. December 5th 2013
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
247K4.3 1 hour 55 min. September 11th 2018
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 e-mail address 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