Pixicook
LoginGet Started
    HomeRecipesBreadCiabatta
    recipe image

    Ciabatta

    clock-icon1497 minutes
    author-image
    Author
    Pixicook editorial team

    A rustic artisan ciabatta with a tangy crust, perfect for sandwiches or as a side to your favorite soup.

    Ingredients for Ciabatta

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    All Purpose Flour

    0 oz

    Substitute chevron-down

    Instant Yeast

    teaspoons

    Substitute chevron-down

    Water, room temperature

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Milk, room temperature

    cups

    Substitute chevron-down

    How to Make Ciabatta

    1. Prepare the Sponge

    To start, combine 1 cup of flour, 1/16 teaspoon of yeast, and 1/2 cup of water in a medium bowl. Mix these ingredients together until you have a smooth batter. Cover the bowl with plastic wrap and let it sit at room temperature for at least 8 hours, or up to 24 hours. This long fermentation time allows the sponge to develop a deep, tangy flavor.

    2. Prepare the Dough

    In a large bowl or the bowl of a stand mixer, mix the sponge with 2 cups of flour, 1.5 teaspoons of salt, 0.5 teaspoons of yeast, 0.75 cups of water, and 0.25 cups of milk. If using a stand mixer, start with the paddle attachment to combine the ingredients on low speed for about a minute, then switch to the dough hook. Knead on medium-low speed for 4-6 minutes, or until the dough is smooth and shiny. If kneading by hand, it'll take about 10 minutes. The dough should be elastic and slightly sticky, which is key for the ciabatta's chewy texture.

    3. First Rise

    Once your dough is ready, transfer it to a large, lightly oiled bowl. Cover with plastic wrap and let it rise at room temperature for about an hour, or until it has doubled in size. During this first rise, you’ll need to fold the dough twice. Use a rubber spatula or a bowl scraper to gently lift and fold the dough over itself every 30 minutes. These folds help to strengthen the dough's structure.

    4. Shape the Loaves

    After the first rise, turn the dough out onto a floured surface. Divide it in half using a bench scraper and gently shape each piece into a rough rectangle. Place the loaves on a piece of parchment paper, cover them with plastic wrap, and let them rest for about 30 minutes. While the dough is resting, preheat your oven to 450°F with a baking stone on the middle rack. This preheating ensures that the stone is hot enough to give the bread a good initial rise, known as oven spring.

    5. Bake the Loaves

    When the dough has finished resting, use a pizza peel to slide the parchment paper with the loaves onto the hot baking stone. Bake the loaves for 22-27 minutes, spraying the oven with water twice within the first 5 minutes to create steam. This steam is crucial for developing a crisp, golden-brown crust. The loaves are done when they are deep golden brown and sound hollow when tapped on the bottom. Transfer the baked loaves to a wire rack to cool completely before slicing.

    Pitfalls and tips

    Proper Hydration

    Maintain a high hydration level (around 75-80%) for the dough to create large holes and a light crumb; handle the sticky dough with wet hands or a scraper.

    Autolyse the Dough

    Mix just the flour and water and let it rest for at least 30 minutes before adding salt or yeast to help the flour fully hydrate and begin gluten development.

    Adequate Oven Temperature

    Preheat your oven to around 450-475°F (232-246°C) with a baking stone or steel inside for a blast of heat from below.

    Steam in the Oven

    Create steam during the initial baking phase by using a preheated cast-iron skillet with ice cubes or by spraying the oven walls with water to achieve a tangy, rustic crust.

    Use a Preferment

    Create a biga or poolish the night before to add complexity to the flavor of your ciabatta and contribute to the tanginess.


    Comments (0)

    Add your comment...

    Explore More Bread recipes

    Explore More Collections

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Broccoli Cheddar Delight Soup

    Vegetarian Winter