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Home » Recipes

Ciabatta Bread

Published: Feb 13, 2023 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Ciabatta Bread, Ciabatta Bread
Jump to Recipe Print Recipe

We love ciabatta bread, so my 'in-house baker' aka David decided he'd give it a try, and used the recipe on Silvia Collaca's blog.

The end result is a delicious bread with a soft interior full of lovely big holes and a lovely crust.

Tip

  • The dough for this ciabatta bread recipe can easily be split to make 2 smaller breads, or ciabatta rolls.

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Ciabatta Bread, Ciabatta Bread

Ingredients

  • 450g plain flour, plus extra for dusting
  • 350ml water at room temperature
  • tbsp olive oil, plus extra for greasing
  • 1 tbsp dried yeast
  • 2 tsp salt
  • glass of cold water

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Instructions

  1. In a large bowl, mix the flour, water, oil and yeast. When the yeast is well incorporated, add the salt.
  2. Mix vigorously with a spatula or with a stand mixer fitted with a dough hook for 5 to 10 minutes or until the dough is shiny and slightly elastic (it will be sticky and wet).
  3. Put the dough in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have 2 options: place the covered bowl in the fridge to slow prove overnight, or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1.5 to 2 hours or until doubled in size. (Slow proving will add flavour and will ensure you get a moist soft crumb, but you will still have a good ciabatta if you skip that stage.)
  4. Place a metal bowl, roasting tin or a small skillet in the oven and bring the oven temperature to 220C/200C fan/gas 7.
  5. Once the dough has proven, you will notice that air bubbles will have formed - don’t burst them, they hold the secret to the formation of the holes in the bread! Tip the dough onto a baking tray lined with baking paper, stretch it gently with floured hands and dimple the top lightly.
  6. Put the tray with the dough on it into the hot oven, pour a glass of cold water into the metal bowl, roasting tin or skillet to create steam, close the oven door and bake for 30 to 35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven.  Cool at room temperature over a wire rack for at least 1 hour before slicing.
Ciabatta Bread, Ciabatta Bread

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Ciabatta Bread, Ciabatta Bread

Ciabatta Bread

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Proving time: 2 hrs
Course Side Dish, Snack
Cuisine Italian
Servings 1 bread

Ingredients
  

  • 450g plain flour plus extra for dusting
  • 350ml water at room temperature
  • tbsp olive oil plus extra for greasing
  • 1 tbsp dried yeast
  • 2 tsp salt
  • glass of cold water

Instructions
 

  • In a large bowl, mix the flour, water, oil and yeast. When the yeast is well incorporated, add the salt.
  • Mix vigorously with a spatula or with a stand mixer fitted with a dough hook for 5 to 10 minutes or until the dough is shiny and slightly elastic (it will be sticky and wet).
  • Put the dough in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have 2 options: place the covered bowl in the fridge to slow prove overnight, or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1.5 to 2 hours or until doubled in size. (Slow proving will add flavour and will ensure you get a moist soft crumb, but you will still have a good ciabatta if you skip that stage.)
  • Place a metal bowl, roasting tin or a small skillet in the oven and bring the oven temperature to 220C/200C fan/gas 7.
  • Once the dough has proven, you will notice that air bubbles will have formed - don’t burst them, they hold the secret to the formation of the holes in the bread! Tip the dough onto a baking tray lined with baking paper, stretch it gently with floured hands and dimple the top lightly.
  • Put the tray with the dough on it into the hot oven, pour a glass of cold water into the metal bowl, roasting tin or skillet to create steam, close the oven door and bake for 30 to 35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven.  Cool at room temperature over a wire rack for at least 1 hour before slicing.

Notes

  • The dough for this ciabatta bread recipe can easily be split to make 2 smaller breads, or ciabatta rolls.
 
You might also like to try:
  • breads
  • snacks
  • side dishes
Keyword Bread, ciabatta, ciabatta rolls, dried yeast, plain flour
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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