Ciabatta (Italian Slipper Bread)
DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see if I could make a better bread than the brands weve tried from the store. We agreed that this is the best bread weve EVER had! The first loaf was gobbled before the second one came out of the oven! Cant wait to make it again! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and sp.
DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see if I could make a better bread than the brands weve tried from the store. We agreed that this is the best bread weve EVER had! The first loaf was gobbled before the second one came out of the oven! Cant wait to make it again! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and sp.
- Carbohydrate 229.229779858579 g
- Cholesterol 0 mg
- Fat 7.00464605980601 g
- Fiber 7.96738496415619 g
- Protein 38.4625201131364 g
- Saturated Fat 1.0132953575795 g
- Serving Size 1 1 loaves, 4-6 serving(s) (319g)
- Sodium 7.29357055312572 mg
- Sugar 221.262394894423 g
- Trans Fat 1.80207424184864 g
- Calories 1158 calories
Step-by-step
- Make sponge: Stir together, warm water and yeast.
- Let stand 5 minutes, until creamy.
- Transfer yeast mixture to another bowl and add room-temp water and 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.
- Make bread: Stir together 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.
- Beat on medium for 3 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.
- Note: Dough will be VERY sticky and full of bubbles.
- Cut two pieces of parchment paper, approx 12 inches by 6 inches.
- Place on baking sheet and flour well.
- 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.
- Dip fingers in flour and dimple loaves.
- Dust tops with flour.
- 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 425degreesF.
- 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.
My Ciabatta Journey: From Store-Bought to Homemade Heaven
For years, my husband and I have been devotees of ciabatta bread. We'd pick up a loaf almost every week from the local bakery, slicing it thick and enjoying it with a drizzle of olive oil. It was good, certainly, but that nagging feeling that I could do better kept whispering in my ear. I'm a home cook at heart, a regular woman who loves creating delicious meals and baking treats for my family. So, armed with my trusty recipe book and a healthy dose of determination, I decided to embark on a journey to bake the perfect ciabatta.
The recipe I found promised a wonderfully crisp, tender crust, the kind that would perfectly hold the fillings of a delicious Italian sandwich. Images of juicy mozzarella, fragrant basil, ripe tomatoes, and a fragrant drizzle of olive oil filled my mind. The description spoke of a slightly irregular loaf, not tall and fluffy, but full of character, more of a rustic Italian slipper bread. I dove in with a mix of excitement and trepidation. The initial stages were straightforward, making the sponge and watching it come alive with the magic of yeast. The dough itself, however, proved to be a challenge. It was unbelievably sticky, more so than any dough I had worked with before. The instructions warned about not adding extra flour, and thankfully, I heeded that advice, though I must admit there were many moments of doubt. I carefully followed the instructions, watching the dough rise and develop its characteristic bubbles.
The moment of truth came when the first loaf emerged from the oven. That golden crust, that perfect texture—it was everything I’d hoped for and more. It was a perfect loaf of ciabatta bread, even better than the ones I used to buy from the store. The taste was exceptional. Each bite was pure satisfaction. There was a magical combination of slightly chewy inside, and that crisp outer layer with a hint of salt and olive oil fragrance. I couldn't wait to try out several different applications for my newly baked loaf! The first one disappeared almost instantly! My husband and I completely demolished the first loaf before the second one even had a chance to cool properly. We were amazed by how delicious this bread was. It's honestly the best bread we've ever tasted, and I'm so proud to have created it. And the best part? I can make it whenever I want, tailoring the process to my own schedule. I've been making my own ciabatta loaves since, and each loaf is more of a delicious success!
Making ciabatta is more than just following a recipe; it’s a process of experimentation, patience, and a lot of love. It’s a testament to the power of simple ingredients transformed into something truly extraordinary. For anyone who loves bread, I highly recommend taking the plunge and trying this recipe. You won't regret it. The joy of biting into a warm, perfectly baked ciabatta loaf is an experience worth savoring.
From simple ingredients, this artisan bread is ready for many different kinds of applications. It can be used as a base for bruschetta, panini and even simple slices drizzled with olive oil, balsamic vinegar, and some freshly grated parmesan cheese. But don’t just take my word for it. Try it yourself and experience the magic of homemade ciabatta.
