1/21 Photos of Ciabatta (Italian Slipper Bread)
16 hrs 20 mins
Lisa Pizza's Note:
DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.
My Private Note
Units: US | Metric
- 1/8 teaspoon active dry yeast
- 2 tablespoons water (105-115 F)
- 1/3 cup room-temp water
- 1 cup bread flour
- 1Make sponge: Stir together, warm water and yeast.
- 2Let stand 5 minutes, until creamy.
- 3Transfer yeast mixture to another bowl and add room-temp water and flour.
- 4Stir for 4 minutes.
- 5Cover bowl with plastic wrap.
- 6Let stand at cool room temp at least 12 hours and up to 1 day.
- 7Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
- 8In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
- 9Beat on medium for 3 minutes.
- 10Add salt and beat for 4 more minutes.
- 11Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
- 12Note: Dough will be VERY sticky and full of bubbles.
- 13Cut two pieces of parchment paper, approx 12 inches by 6 inches.
- 14Place on baking sheet and flour well.
- 15Turn dough out onto a well-floured surface and cut in half.
- 16Transfer each half to paper and form irregular ovals approx 9 inches long.
- 17Dip fingers in flour and dimple loaves.
- 18Dust tops with flour.
- 19Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
- 20At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
- 21Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
- 22Remove to cooling racks and repeat with second loaf.
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Nutritional Facts for Ciabatta (Italian Slipper Bread)
Serving Size: 1 (116 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 378.0
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.7 g
- Cholesterol 1.0 mg
- Sodium 880.0 mg
- Total Carbohydrate 72.1 g
- Dietary Fiber 2.7 g
- Sugars 0.2 g
- Protein 10.1 g