Ciabatta Homemade Rustic Style Italian Bread (Flour or Herb Crusted Top)
Ready for flour on top or coated with herbs and egg white wash.
Let rise for 1 1/2 to 2 hours covered with oiled plastic wrap in a warm area, till doubled. This wonderful Italian bread is named after its ‘slipper’ shape.
Dough is sticky, use flour on your hands and on a board to shape. Shape into 9 inch irregular shaped loaves, and using an index finders press into the dough to make dimples. Sprinkle flour on time.
Still beating after salt added for 4 more minutes


Bread flour is a little more expensive, but the results are always very good. I use this flour for all my bread recipes. Be sure the water is warm to the wrist and you measure and 1/8 teaspoon of yeast. This is similar to a sour dough starter, just the Italian sponge version.

Time to grease the bowl, place a piece of oiled plastic wrap on top of the bowl, damp towels over the wrap, then place in a warm area let this triple in size (that's the secret) on the first rise. Or for at least 2 1/2 hours.
Beat for a full three minutes, then add sea salt.
Stir together yeast and warm milk n a bow for 5 minutes, they add to electric mixer bowl. Place milk mixture, sponge from the day before, water, oil, sugar and flour on low speed for 3 minutes.
After 4 minutes it looks like this, place plastic wrap on top, wait for a minimum of 12 hours or up to one day. I always do this the night before I make this.
Bread flour is a little more expensive, but the results are always very good. I use this flour for all my bread recipes. Be sure the water is warm to the wrist and you measure and 1/8 teaspoon of yeast. This is similar to a sour dough starter, just the Italian sponge version.
For Sponge Starter Mix
1/8 teaspoon active dry yeast
2 tablespoons water
1/3 cup room-temp water
1 cup bread flour
To make sponge: stir together, warm water and yeast.
Let stand 5 minutes, until foamy.
Place yeast mixture to another bowl and add warm water and the 1 cup of flour.Stir for 4 minutes. Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
To make the Bread:
1/2 teaspoon active dry yeast
2 tablespoons warm milk
2/3 cup warm water
1 tablespoon extra virgin olive oil
2 cups bread flour
1 1/2 teaspoons sea salt
1 teaspoon sugar
Place in a small bowl yeast,milk and stir, let stand 5 minutes.
In a heavy duty electric mixer, using a dough hook, mix together milk and yeast, add sponge starter( from yesterday), water, oil,sugar and flour at low speed until flour is moistened.
Beat for 3 minutes.
Add salt and knead for 4 more minutes with dough hook on electric mixer.
Place this dough into greased oiled bowl and cover with plastic wrap and a towel on top, place in a warm spot until tripled in volume about 2 hours.
Note: Dough is sticky and full of bubbles, this is normal.
Cut out two pieces of baking parchment paper.Place on cookie sheet and sprinkle flour all over it .
Turn dough out onto a well-floured board and cut in half.
Transfer each half to paper and form irregular ovals like a slipper shape, or you can make pizza's round personal size pan pizza shapes for Ciabatta pizza approx 9 inches in size. Dip fingers in flour and dimple loaves.
1/8 teaspoon active dry yeast
2 tablespoons water
1/3 cup room-temp water
1 cup bread flour
To make sponge: stir together, warm water and yeast.
Let stand 5 minutes, until foamy.
Place yeast mixture to another bowl and add warm water and the 1 cup of flour.Stir for 4 minutes. Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
To make the Bread:
1/2 teaspoon active dry yeast
2 tablespoons warm milk
2/3 cup warm water
1 tablespoon extra virgin olive oil
2 cups bread flour
1 1/2 teaspoons sea salt
1 teaspoon sugar
Place in a small bowl yeast,milk and stir, let stand 5 minutes.
In a heavy duty electric mixer, using a dough hook, mix together milk and yeast, add sponge starter( from yesterday), water, oil,sugar and flour at low speed until flour is moistened.
Beat for 3 minutes.
Add salt and knead for 4 more minutes with dough hook on electric mixer.
Place this dough into greased oiled bowl and cover with plastic wrap and a towel on top, place in a warm spot until tripled in volume about 2 hours.
Note: Dough is sticky and full of bubbles, this is normal.
Cut out two pieces of baking parchment paper.Place on cookie sheet and sprinkle flour all over it .
Turn dough out onto a well-floured board and cut in half.
Transfer each half to paper and form irregular ovals like a slipper shape, or you can make pizza's round personal size pan pizza shapes for Ciabatta pizza approx 9 inches in size. Dip fingers in flour and dimple loaves.
Note: For Alternative, omit dusting with flour, brush with beaten egg whites on top of bread dough and sprinkle herbs on top. I use a blend of oregano, basil, parsley and minced fresh garlic, red pepper flakes on top, a little Parmesan and pepper, all around 1/2 teaspoon, if measuring. I always make one plain and one herb crusted.
Cover with oil sprayed plastic wrap, a dampened kitchen towel and let rise 1 1/2 to 2 1/2 hours, until almost doubled.
If you are using a pizza stone pre heat stone for 45 minutes before baking bread. Otherwise use a pizza pan with air holes on the bottom lined with parchment.
If you are using a pizza stone pre heat stone for 45 minutes before baking bread. Otherwise use a pizza pan with air holes on the bottom lined with parchment.
If you have room for both, put the other loaf on another pan, place in oven. 425°F or until they're golden brown. Turn off the oven, remove the Ciabatta from the baking sheet, and return them to the oven, leave the oven door open a couple of inches. Allow the Ciabatta to cool completely in the oven; this will give them a very crisp crust.
Remove to cooling racks.
Remove to cooling racks.
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