How To make Ciabatta 2
4 3/4 c White flour; bread
2 Cakes compressed fresh
-yeast -- (0.6 oz each) 1 3/4 c Cold water ; (from the tap)
1/2 c Extra-virgin olive oil
1 tb Kosher salt ; or flaked sea
-salt -- 2 Baking sheets; heavily
-floured Recipe by: The Bread Book, Linda Collister & Anthony Blake, p 105 Put 3,1/4 cups of the flour into a large bowl. Make a well in the center of the flour. Crumble the fresh yeast into a small bowl. Stir in 1/2 c. of the water until smooth. Pour the yeast mixture into the well in the flour. Then add the remaining water to the well and mix. Mix the flour from the bowl into the yeast mixture in the well with your hand or a wooden spoon to make a very sticky batterlike dough. Using your hand, beat the mixture for 5 minutes until very elastic. Cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, for 4 hours until it rises and collapses. The dough will rise up enormously, so check that it does not stick to the dish towel. Punch down the dough. Add the oil and salt to the dough and mix briefly with your hand. Then gradually work the rest of the flour in the bowl into the dough with your hand to make a soft, quite sticky dough. When all the dough is smooth and the flour has been thoroughly combined, cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, until doubled in size, about 1 hour. Using a very sharp knife, divide the dough in half, disturbing the dough as little as possible. Do not punch it down or try to knead or shape the dough at all. Tip a portion of the dough onto each prepared baking sheet, nudging it with a spatula, to form 2 rough-looking rectangular loaves, about 1 inch thick. Sprinkle the loaves with flour and let rise, uncovered at rm. temp., away from drafts, until doubled in size, 45 minutes to 1 hour. During the last 15 min. of rising, heat the oven to 425F. Bake the loaves for about 35 min., or until they are browned and sound hollow when tapped underneath. Transfer the loaves to wire racks until lukewarm, and then serve. Or, eat within 24 hours, gently warmed. Freeze for up to one week only. "This new Italian loaf, all the rage in London, comes from the area around Lake Como in the north, and it is supposed to resemble a slipper. In any case, it is free-form- simply poured out of the bowl in which it has risen onto the baking sheet in a rough and ready rectangular loaf. It has large holes, and a soft, but chewy, floury crust. I find that many commercial loaves taste of stale olive oil or lack the pungency of good extra-virgin oil. Finding a good recipe for this bread was difficult, and I made abut 30 before I was happy with the results. Taking advice from chef Pierre Koffmann, I adapted his baguette recipe...adding a good quantity of olive oil to the dough, and altering the final consistency. As with the baguettes, it is not easy to achieve a perfect result the first time, even though the final loaf should taste very good. I have not had good results whth easy-blend yeast or dried yeast granules, so I have only included instructions for using fresh yeast." -----
How To make Ciabatta 2's Videos
Ciabatta mit 116% Hydration????? Ich habe es ausprobiert.???? #backen #ciabatta #fy #fyp #fürdich
Bakery-Style Ciabatta Bread — No Kneading, No Equipment, No Fuss
Are you ready for Bakery-Style Ciabatta Bread right at home? If that sounds hard, you didn't read the title of this video! My recipe is no-knead, requires no equipment, and has zero fuss. Get my step-by-step recipe:
This ciabatta bread recipe is amazingly simple—there's no kneading, and you don't need a fancy stand mixer to make it—and it tastes like it just was baked fresh at your favorite bakery!
I used to think ciabatta had to be made using my stand mixer because of the amount of liquid the recipes need, and it still took forever for the dough to form in the mixer. This homemade ciabatta bread recipe is WAAAY easier, and the results are amazing!! The ciabatta dough ferments overnight, which means that there are loads of bubbles and, since this recipe calls for bread flour, you get a perfect chew.
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Ciabatta Recipe #Shorts | BenGingi
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Ciabatta
Ciabatta is my way to share with you another pre-ferment method. In this recipe, we use Biga, which’s a quick fermented dough (compared to sourdough). By combining water, flour and a tiny bit of yeast the night before will result in a much more complex flavor and an extension of the shelf-life of the product. Super easy recipe, you can make it every week for sandwiches.
So what are you waiting for!?
Ingredients:
Biga-
230 gr flour
170 ml water
1 gr dry yeast
Ciabatta-
Biga (400 gr)
230 gr flour
180 ml water
10 gr salt
4 gr dry yeast
Preparation steps:
- The night before, mix in a bowl all the Biga ingredients. Cover and let it ferment for about 12 hours.
- The following day- in the same bowl of the Biga- add water and mix well.
- Add the flour, yeast, and salt. Knead in the bowl for about 5 min.
- Transfer the dough to a greased squared box. Cover and let it proof until doubled in size.
- Flour generously the dough and the working surface. Using a scraper detach the dough from the side of the box.
- Flip the dough on the working surface and flour the sticky side.
- Divide the dough to the desire ciabatta size (I divided it in two).
- Let it rest for an hour. Preheat the oven to 450F or 230C with a metal bowl full of water at the bottom of the oven).
- Gently!!!!! flip the pieces of ciabatta and place them on a baking tray. Bake for 25-30 min.
- Let it cool down for 10-15 minutes.
- YASSS.
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Never buy ciabatta again, make your own. Recipe in description #artisanbread #ciabatta #bread
Ciabatta recipe ⬇️⬇️⬇️
When baking ciabatta, consider the following important points:
1. **High Hydration**: Ciabatta dough is very wet and sticky due to its high water content. This gives the bread its characteristic open crumb and airy texture.
2. **Long Fermentation**: Allow the dough to ferment for an extended period, typically overnight or even up to 24 hours. This develops flavor and improves the texture of the bread.
3. **Gentle Handling**: Due to its high hydration, handle the dough gently to maintain the air bubbles and structure. Avoid kneading it aggressively.
4. **Steam**: Use steam in the oven during the initial baking stage to help develop a crispy crust. You can achieve this by placing a pan of water in the oven or using a spray bottle to mist the bread.
5. **High Baking Temperature**: Preheat your oven to a high temperature, usually around 450°F (230°C) to 475°F (240°C). This helps in achieving a crispy crust and a light, airy interior.
6. **Baking Surface**: Use a baking stone or a baking sheet lined with parchment paper. Dust the parchment with flour or cornmeal to prevent sticking and add a rustic appearance to the bottom crust.
7. **Shape and Proofing**: Shape the ciabatta dough gently into elongated loaves or rolls. Allow it to proof for a shorter time to maintain its airy structure. Be careful when transferring the proofed dough to the oven to avoid deflating it.
By paying attention to these points, you can achieve a delicious ciabatta with a crispy crust and a soft, airy crumb.
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Easy No Knead CIABATTA BREAD at Home
No Knead Ciabatta bread rolls that need NO kneading are easy to make and must be next on your baking list! Create these delicious, crisp ciabatta rolls everyone will love and let the aroma of freshly baked bread take over your kitchen (without the mess!)
????Get the recipe on my website
#ciabatta #ciabattabread #nokneadciabatta
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INGREDIENTS:
400g/14.10oz 00 flour OR All-purpose flour (Plus extra on the side)
1 teaspoon white sugar
1 tablespoon salt
3 tablespoons EVOO
12g/0.42oz fresh yeast OR 1 teaspoon dry yeast
300ml/1 1/3 cups water (lukewarm water) + small bowl with water for your hands
UTENSILS:
Spatula OR Fork
Large mixing bowl
Chopping board
Flat baking tray lined with baking paper
METHOD:
1. No knead ciabatta bread dough always starts with the flour! Add 10% of your flour (approx. 40g) into a bowl along with the warm water.
2. Next, dissolve the yeast into the mix, breaking it down with your hands then using a fork or spatula to combine.
3. Once the flour, water and yeast are well mixed, add 2 x tablespoons of extra virgin olive oil, then the sugar plus salt and mix through.
4. When the ingredients have combined well, slowly add the flour, just 10-20% more at a time, mixing it as you go to make sure the flour is absorbed into the wet mixture.
5. Once there is no dry flour in sight, cover the bowl of ciabatta bread dough with plastic wrap and place it in the oven (turned off) for 2 hours.
6. After 2 hours, remove the bowl from the oven, take off the wrap and put a generous amount of flour on your board, before placing the dough on top.
VINCENZO’S PLATE TIP: To remove the dough with ease from the bowl, wet the tip of a spatula or your hands with warm water.
7. Drizzle a generous amount of EVOO on top of the dough, spreading it all over before using the spatula to fold in each side of the bread, one section at a time (some of the flour should now be stuck to most of the dough).
8. Now, add even more flour to the ciabatta dough, spreading it all over.
9. Cut the loaf into 4-6 portions using a pastry cutter, according to how big you want the ciabatta rolls and gently lift each one (with a hand on either end) and place it on the tray.
10. Pre-heat the oven to 230°C/446°F, fill a cake pan with water and place it in the bottom of your oven to help keep the ciabatta bread from drying out.
11. Place the ciabatta rolls in the oven for 20 minutes before removing the tray of water and cooking for an additional 5 minutes to create the perfect crispness!
HOW TO SERVE:
Leave the bread to rest on a cooling rack for 5-7 minutes and then enjoy! Ciabatta rolls can be enjoyed as a panino filled with your favorite fillings (mine would be prosciutto, salami, fresh mozzarella and grilled eggplant!) or to accompany your meal – maybe a yummy minestrone.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Beautiful Open-Crumb 24-Hour Cold Fermented No-Knead Ciabatta Recipe
Kneading bread dough seems like a waste of time and energy and I’m on a mission to make as many different breads using the no-knead method as possible. I don’t recall kneading a single bread dough this year. And it feels great. Breadmaking has become much simpler. No need to break a sweat and no need to worry too much about temperature calculations.
Lately I have been recreating some of my old recipes using the no-knead and cold fermentation methods, so I thought it’s time for a ciabatta. And what a beautiful ciabatta it is! Fermented in the fridge for 24 hours it has a great depth of flavour. And the 80% dough hydration gives it a wonderfully open and irregular crumb.
???? Get the recipe ➡️
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