Ciabatta (Slipper) Bread
Ciabatta Bread Recipe
Ciabatta Bread Recipe
Ingredients for this Ciabatta Bread RecipeFor Sponge
Ingredients for this Ciabatta Bread RecipeFor Sponge
* 1/8 teaspoon active dry yeast
* 1/8 teaspoon active dry yeast
* 2 tablespoons water (105-115 F)
* 2 tablespoons water (105-115 F)
* 1/3 cup room-temp water
* 1/3 cup room-temp water
* 1 cup bread flour
* 1 cup bread flour
Make sponge:
Make sponge:
Stir together, warm water and yeast.
Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Let stand at cool room temp at least 12 hours and up to 1 day.
For Bread
For Bread
* 1/2 teaspoon active dry yeast
* 1/2 teaspoon active dry yeast
* 2 tablespoons warm milk (105-115 F)
* 2 tablespoons warm milk (105-115 F)
* 2/3 cup room-temp water
* 2/3 cup room-temp water
* 1 tablespoon olive oil
* 1 tablespoon olive oil
* 2 cups bread flour
* 2 cups bread flour
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons salt
Make Ciabatta Bread:
Make Ciabatta Bread:
Mix yeast and milk in small bowl and let stand 5 minutes, until creamy.
Mix yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
How to bake this Ciabatta Bread Recipe
How to bake this Ciabatta Bread Recipe
Note: Dough will be VERY sticky and full of bubbles.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.
Remove to cooling racks and repeat with second loaf.