Easiest Way to Prepare Homemade Ciabatta - Free Download

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Before you jump to Ciabatta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got benefit from reading it, now let's go back to ciabatta recipe. To make ciabatta you need 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Ciabatta:

1. Provide of Biga.
2. Take 175 grams of strong white flour.
3. Take 1/2 tsp of active dry yeast.
4. You need 200 ml of warm water.
5. Provide of dough.
6. Get 325 grams of strong white flour.
7. Take 1/4 tsp of active dry yeast.
8. You need 1/2 tsp of sugar.
9. You need 8 grams of salt.
10. Prepare 80 ml of water.
11. Provide 2 tbsp of olive oil.

Steps to make Ciabatta:

1. Mix together the biga ingredients thoroughly and leave covered for 12 hours.
2. Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well.
3. Continue mixing until a wet dough is formed..
4. Stretch and fold the dough with oiled hands for 5-10 minutes.
5. Leave to autolyse for 30 mins.
6. Stretch and fold again for another 5 minutes..
7. Leave to prove for another hour. You can repeat the stretching and leaving process several times if needed to get workable dough..
8. When dough is very soft and has increased substantially in volume (and feels light and airy) - divide into two pieces.
9. .
10. Stretch into rectangles approx 1 inch thick and place on oiled baking trays (or one big tray)..
11. Sprinkle dough generously with flour.
12. Cover and leave to prove for another hour.
13. Bake at 200°C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped..
14. Allow to cool for at least 15 mins before cutting..

Authentic Italian ciabatta bread recipe or Slipper Bread originally from the Veneto made with an overnight starter & cooked on a pizza stone. A ciabatta is an Italian yeast-leavened artisan and hearth-type bread made with a lean formula. The flour's high water absorption level is the basis for ciabatta's dough stickiness and weakness, giving it. Italy's light-textured ciabatta bread, with its overnight starter and long rises, develops wonderful flavor. This no-knead ciabatta is the easiest bread you'll ever make and it's great for sandwiches, dipping, and more.

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