Prep 30 mins
Cook 30 mins
The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour
- 208.19 ml water
- 354.88 ml bread flour
- 2.46 ml fast-rising active dry yeast
- 208.19 ml water
- 59.14 ml buttermilk
- 29.58 ml olive oil
- 709.77 ml bread flour
- 1.23 ml fresh rosemary, minced
- 7.39 ml salt
- 2.46 ml sugar
- 1.23 ml yeast
- Place the biga ingredients in machine according to your manufactures directions. My machine calls for wet first then top with dry.
- Set machine for dough cycle, press start and let kneed for 5 minutes. Shut machine off and let rise over night at least 12 hours.
- Place the wet ingredients over the biga then top with flour and rosemary. Place salt, sugar and yeast in separate corners.
- Set machine to basic dough setting press start.
- When finished remove dough to two bowls covered with an oiled plastic wrap.
- Place in a draft free warm place and let rise till tripled in size. About 1 hour.
- Flour 2 cookie sheet pans.
- Carefully place each dough onto pans. With floured hands shape dough into a rectangle one inch deep. Try not to release any of the air bubbles that were made during the rise.
- Sprinkle dough with flour and let rise again in a draft free warm place for 30 minutes.
- Preheat oven to 425 degrees.
- Bake for 25-30 minutes.
- Spraying with water during baking gives a crisp crust. Or you can place a couple ice cubes in the oven to release steam which will produce a crisp crust.
This is a pretty good ciabatta recipe. Thanks for sharing. :)
I crave Ciabatta bread. But I cannot make homemade bread to save my soul. No way no how. I jumped out of my skin when I saw "bread machine" on this one. But to my horror, it was only for the dough cycle. I didn't care. Blow the machine up. I wanted to try it. I warmed the water in a measuring cup, added the yeast, sugar, let it foam up. Added the oil and buttermilk then poured in the bread machine. Followed by the rest of the dry ingredients. Used the French Bread 2lb cycle. It might not be QUITE like Ciabatta bread but it is sure SURE GOOD! The loaf is high and fat and perfect color. Smelled divine. Real chewy crusty on the outside. Feathery light and moist on the inside. Glad I got that wild idea! And thank you Rita, this will satisfy some what the whole Ciabatta thing and I most certainly will make again and again!
Amazing! Followed it step by step and produced fantastic ciabatta. Tried and tested. This recipe works!