Ciabatta

Discover mouthwatering ciabatta recipes that will take your next meal to the next level. From sandwiches to bruschetta, find the perfect way to enjoy this classic Italian bread.
Bread Making Recipes, Artisan Bread Recipes, Bread Recipes Homemade, Baking Recipes, Recipes With Bread Dough, Bread Flour Recipes, Bread Baking, Cooking And Baking, Ciabata Bread

This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. It calls for making a poolish (a preferment), and it's a very high hydration dough (82%), which means the dough will be wet and sticky. I highly recommend watching the video before attempting the recipe. Notes: As always, for best results, use a digital scale to measure the flour. I have had success using all-purpose flour, but if you can get your hands on bread flour (I use King Arthur Flour Bread Flour…

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lucille parent
Simple Sourdough Ciabatta Bread | Alexandra's Kitchen Ciabatta Bread Recipe, Recipe Using Sourdough Starter, Homemade Sourdough Bread, Sourdough Baking, Sourdough Recipes, Bread Recipes Homemade, Bread Baking, Cooking And Baking, Baking Recipes

Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada…

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Lori Ryan
Artisan Bread Recipes, Bread Recipes Homemade, Homemade Ciabatta Bread, Bread Cake, Ciabata Bread, Bakery Bread, Bread Flour, Best Bread Recipe, Salted Bread Recipe

This flattish crusty bread means ‘slipper’ in Italian, a reference to its shape. Its hole-filled structure is excellent for soaking up delicious juices on a plate without falling apart. Recipe: Extract from All You Need to Know to Make Beautiful Breads Bread profile: made from a soft, wet dough; flavoured with olive oil; crisp crust; big, shiny holes in the crumb. Fermentation time: overnight. Ciabatta is quite a 'flat' dough. It's wetter than most. It’s generally one of the softest ones…

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Jan Porter

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