Ciabatta Bread
In recent days we have devoted ourselves to making bread. Waking up at six in the morning to ferment and struggle for hours is tiring but exciting.
I am excited to watch the transformation of flour, water and yeast, and the emergence of completely different results by trying different methods and techniques.
It really takes a lot of effort, but the results are spectacular. Every bread you make is a unique piece…
Ciabatta is one of the breads that I have been a fan of since I first tasted it. Its brittle shell, light and abundantly porous internal structure is seductive.
Ciabatta is an Italian word, its exact equivalent in Turkish is “slipper”. It is named so because its shape resembles a slipper.
The dough of the bread is light, quite moist and fluid, so it has large pores. It is very difficult to give this silky texture by kneading by hand, so you should definitely use a mixer.
If you have a kitchen aid, everything is much easier because you don't have to hold the mixer for a long time and get tired.
Since the dough is sticky, it is difficult to shape the bread without deflating it, so it makes more sense to gently scoop it up using your spatula rather than your hand.
This is our 2nd Ciabatta recipe, it is much simpler and less waiting time than the first recipe we tried. If you trust your patience and your mixer, you should definitely try to prepare this delicious bread at home.
Love…
Ingredients for Ciabatta Bread Recipe
- 500 g flour
- 460 grams of water
- 2 teaspoons dry yeast or instant yeast
- 15 grams of salt
How to Make Ciabatta Bread Recipe?
- Take all dry ingredients into a deep mixing bowl.
- Add the yeast to the water and mix with your hands until the yeast dissolves.
- Put the dough end of the mixer on and run it at low speed and start adding the water slowly. When all the dry material is wet, turn off the mixer and wait for 10 minutes.
- Mix the rested dough at high speed for 10 minutes. When the dough is smooth and sticky, cover the kneading bowl airtight and leave it to ferment for 3 hours in a warm place.
- Take the dough that has risen to about 3 times on the floured counter. Flour the top of the spread dough.
- Divide the dough into 2 parts, pressing lightly with your fingertips to expand the bubbles. Cover the dough and let it rest for another 30 minutes.
- Carefully lay the rested dough on greaseproof paper and place it on a floured tray.
- Put water in the oven in a heatproof bowl. Bake the breads in a preheated oven at 225 degrees for 25 minutes.
As I know, ciabatta bread is made with olive oil and sourdough, there is no olive oil in your recipe and there is no sourdough?
Yes, this is ciabatta bread without sourdough and olive oil.
The water is too much, I think it should be a little less. It's very runny, it doesn't stay on the tray, it spreads. Okay, that's not all.
Hello, there is no problem with the recipe. Dough in the right consistency. You may have had trouble due to the flour difference.
It is among the recipes that I will definitely try as soon as possible, but I did not understand how to put water in the oven at the end, so should I put water in a separate container, should they be baked together?
Hello, Ergül, household ovens are usually not steamy. It's not steamy in my oven. After operating the oven, we put a bowl of water in it and ensure that the water gives moisture to the oven. The water container must be inside while the bread is baking.
I love this bread too, thank you for your incredibly delicious and seductive hands.
Well done Nilaycim, thank you for your efforts.
Yours ..
I've always wanted to try Ciabatta and I couldn't get over my fear. Maybe this time I'll gather my courage and do it ;)