Recipe: at dinner Ciabatta Bread

Recipe: at dinner Ciabatta Bread Delicious, fresh and tasty.
Ciabatta Bread. This is probably the easiest ciabatta bread recipe you'll come across. Because of this, you'll need a stand mixer to make the dough. Otherwise, it will be near impossible to mix the dough.
Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique.
Make sponge: Stir together, warm water and yeast.
Transfer yeast mixture to another bowl and add room-temp water and flour.
You can have Ciabatta Bread using 10 ingredients and 12 steps. Here is how you cook that.
Ingredients of Ciabatta Bread
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You need of For The Sponge.
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Prepare of (1) Cup flour.
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You need of (1/8) Tsp yeast.
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It’s of (1/2) Cup water.
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It’s of For The Dough.
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Prepare of (2) Cups flour.
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It’s of (1 1/2) Tsp salt.
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It’s of (1/2) Tsp yeast.
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Prepare of (3/4) Cup water room temperature.
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It’s of (1/4) Cup milk room temperature.
This authentic ciabatta bread recipe will walk you step-by-step through the process of making perfect ciabatta at home.
Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the shape of the loaves.
Ciabatta is a soft and chewy bread made with a biga, which gives great flavor.
This bread is originally from the North of Italy, from the Province of Rovigo in Veneto Region.
Ciabatta Bread instructions
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Make the Sponge. Combine sponge ingredients in a medium bowl. Mix well. Cover with plastic wrap. Let sit for 8-12 hours..
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Make the Dough. Combine the Sponge and the dough ingredients in a mixer bowl. Mix with paddle attachment for 2 minutes on low. Continue mixing on medium for another 4 minutes..
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Change to Dough hook and knead for about 10 minutes..
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Transfer dough to a large bowl and and cover with plastic wrap. Let rise until doubled, about 45 minutes..
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Using a greased spatula, fold dough over into it self. By lifting and folding toward the center. Turn the bowl 90 degrees and fold again. Repeat this step 6 more times..
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Cover with plastic wrap and let rise 30 minutes..
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Repeat the folding steps again. Cover and let rise again 30 minutes..
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Place baking stone on middle rack in oven. Pre heat oven to 450 degrees Fahrenheit..
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Tare off 2 pieces of wax paper about 12 inches x 12 inches. Flour lightly. Turn dough on to a floured surface. Lightly dust the top with flour. Devide dough in half. With floured hands shape each loaf into about a 11x6 rectangle. Place each loaf on the wax paper. Lightly flour the tops. Gently cover them with plastic wrap. Let rise 30 minutes..
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Slide the wax paper with the loaves onto a pizza peel. Remove plastic wrap. Spray the loaves with water. Slide the loaves still on wax paper onto baking stone. In the first 5 minutes of baking spray the loaves 2 more times..
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Bake for 25 to 28 minutes. Until brown..
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Transfer loaves to a wire cooling rack. Discarding the wax paper. Let cool 1 hour. Enjoy!.
It is a flat, elongated bread with a light texture.
It is a very simple bread, made up of a very high quantity of water.
It produces a very large crumb.
And is considered a typical old fashioned Italian bread.
To make the dough: Add the water to the biga, mixing to incorporate the two.