1/4 Photos of Italian Ciabatta
15 hrs 45 mins
15 hrs 30 mins
Galley Wench's Note:
This recipe produces an extremely light, air pocket-riddled loaf, wonderful for dunking in soup or splitting lengthwise, to make a sandwich. The bread begins with an overnight biga (starter), which improves both this simple loaf’s texture, and its taste.. The use of a biga will also increase the loaf’s shelf life. I found this recipe on King Arthur Flour's site while researching baking with poolish and biga (starters). Time includes prefermentation and rise. NOTE: I experimented and baked one loaf (the one on the right in photo) as directed and the other (loaf on the left) I baked it covered in a Romanetopf Clay Pot. Flavor was very similar but definitely preferred the crust of the loaf that was baked in the clay pot.
My Private Note
Units: US | Metric
- 1BIGA (Italian Starter):.
- 2Mix the biga ingredients, in a small bowl until well combinedL.
- 3Cover the bowl with plastic wrap and allow to rest for up to 15 hours.
- 4It will expand and become bubbly so leave room in the bowl for it to expand.
- 5CIABATTA DOUGH:.
- 6Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine.
- 7Beat at medium speed (mixer) using the flat.beater (not dough hook), for 5–8 minutes.
- 8The dough will never completely clear the sides of the bowl, though it’ll begin to acquire some shape. The dough will be very wet.
- 9Cover the bowl with plastic wrap, and allow the dough to rise for 1–1 1/2 hours; it will get very puffy.
- 10Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
- 11(Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed. Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape. Allow the dough to rest an additional 30 minutes after the dough cycle ends).
- 12Which ever method you use. your dough will be wet and sticky, but don't worry, it's suppose to look like that.
- 13Transfer the dough to a well-oiled work surface.
- 14Lightly grease a large cookie sheet, and your hands.
- 15Using a bench knife or your fingers, divide the dough in half.
- 16Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet.
- 17Flatten the log with your fingers till it’s about is about 10 inches long and 4–5 inches wide.
- 18Repeat with the remaining piece of dough.
- 19Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour.
- 20Oil your fingers, and gently poke deep holes all over the dough.
- 21Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
- 22At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it.
- 23Preheat oven to 425 degrees.
- 24Spray the loaves very heavily with water, and dust them lightly with flour (if desired).
- 25Bake for 25–30 minutes, or until they're golden brown.
- 26Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches.
- 27Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
- 28Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.
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Nutritional Facts for Italian Ciabatta
Serving Size: 1 (725 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 830.9
- Calories from Fat 139
- Total Fat 15.4 g
- Saturated Fat 2.1 g
- Cholesterol 0.7 mg
- Sodium 1772.4 mg
- Total Carbohydrate 148.0 g
- Dietary Fiber 5.5 g
- Sugars 4.5 g
- Protein 21.6 g