Ciabatta Bread I Recipe
The first of two ciabatta bread recipes I am trying out - this first one is from Fleischmann's Yeast. It is rated "Advanced" in difficulty and I agree! It was challenging and involved - plan to be around much of the time of day you make it, as there are four 45 minute risings to supervise. The dough is tricky and sticky. I did like the chewy crust and how nicely it goes with Italian-themed dinner entrees. Stay tuned for comparisons to the next version I try out soon!
- 4 cups bread flour
- 1/2 teaspoon salt (I would increase this to 3/4 teaspoon)
- 1 1/2 teaspoons sugar
- 1/4 cup warm water (100 to 110 degrees F.)
- 1 envelope (2 1/4 teaspoons) Fleischmann's Active Dry Yeast
- 1 3/4 cups water, at room temperature
- 1 1/2 tablespoons extra virgin olive oil
- Place flour, salt and sugar in large mixing bowl and set aside.
- Dissolve yeast in 1/4 cup warm water in small bowl and allow to stand 3-5 minutes.
- Pour yeast mixture, room temperature water and oil into dry ingredients.
- Mix 5 to 7 minutes on high speed of mixer, until dough pulls away from bowl. Mix 1 minute longer.
- Place dough in medium-large size greased bowl and cover with plastic wrap. Let rise 45 minutes in warm draft-free area.
- Oil hands to prevent sticking: Scoop underneath half of the dough with your hand, lifting one side up and folding over to the other side of bowl. Replace plastic wrap over top of bowl and allow to rise 45 minutes.
- Oil hands and divide dough with a knife by cutting down the middle of the dough. Gently lift half of dough from bowl with one hand and use the other hand to pinch off and separate dough (it will be very wet and sticky.) Handle dough carefully so as not to lose air bubbles.
- Place dough in oval shape (about 9 x 5 inches) on parchment-lined baking sheet. Once placed on sheet, do not move. Repeat for other half of dough. (I tried baking them side-by-side on 1 large cookie sheet but the dough expands too much. I recommend using 2 different sheet pans.)
- Press fingers into dough about 1/4 inch deep to make indents, about 12 indents per loaf. Loosely cover each loaf with plastic wrap which has been oiled to prevent sticking. Let rise 45 minutes.
- Again, press indents into dough and recover with oiled plastic wrap loosely. Let dough rise an additional 45 minutes.
- Take plastic wrap off and press indents in dough. Place in preheated oven at 425 degrees F. for 15 to 25 minutes or until crust is golden brown.
- Optional: To create a thick chewy crust periodically spray bread with a little water while baking....OR.... (and I think much simpler) remove baked bread from sheets and place directly on oven rack. Turn off oven. Crack oven door an inch or so to allow hot air to slowly escape. Allow bread to cool to room temperature in oven before removing.
- Yield: 2 loaves, about 10 servings each
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|Amount Per Serving||%DV|
|Serving Size 53g|
|Recipe makes 20 servings|
|Calories from Fat 13||12%|
|Total Fat 1.49g||2%|
|Saturated Fat 0.21g||1%|
|Trans Fat 0.0g|
|Total Carbs 20.36g||5%|
|Dietary Fiber 0.8g||3%|