Ciabatta, often referred to as “Italian Slipper Bread,” is a beloved classic known for its rustic appearance, crisp crust, and airy interior. Originating from Italy, this bread has gained popularity worldwide for its versatility in sandwiches, alongside soups, or simply drizzled with olive oil. If you’ve been enjoying store-bought ciabatta and want to elevate your bread experience, making it from scratch is a rewarding endeavor.
Recipe Overview
- Preparation Time: 16 hours (includes sponge fermentation)
- Cook Time: 20 minutes
- Total Time: 16 hours 20 minutes
- Yield: 2 loaves
Ingredients
Here’s what you’ll need to gather before you begin:
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For the Sponge:
- 1/8 teaspoon active dry yeast
- 2 tablespoons warm water
- 1/3 cup room temperature water
- 1 cup bread flour
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For the Bread:
- 1/2 teaspoon active dry yeast
- 2/3 cup milk
- 1 tablespoon water
- 2 tablespoons olive oil
- 2 cups bread flour
- 1 teaspoon salt
Instructions
Making the Sponge:
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Activate the Yeast: In a mixing bowl, combine warm water (2 tablespoons) with 1/8 teaspoon of active dry yeast. Let it stand for about 5 minutes until it becomes creamy and frothy.
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Mix with Flour and Water: Transfer the yeast mixture into another bowl. Add 1/3 cup of room temperature water and 1 cup of bread flour. Stir vigorously for about 4 minutes until well combined.
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Fermentation: Cover the bowl with plastic wrap and let it sit at cool room temperature for at least 12 hours, or up to 1 day. This process allows the flavors to develop and creates a sponge with a slightly tangy taste.
Making the Bread:
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Prepare for Mixing: In a small bowl, mix together 1/2 teaspoon of active dry yeast with milk (2/3 cup). Let it stand for 5 minutes until creamy.
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Combine Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the milk mixture, prepared sponge, 1 tablespoon of water, olive oil (2 tablespoons), and bread flour (2 cups) at low speed. Mix until all the flour is moistened.
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Kneading: Increase the mixer speed to medium and beat the dough for 3 minutes until it forms a smooth, elastic dough. This step incorporates air into the dough, contributing to its light texture.
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Adding Salt: Gradually add 1 teaspoon of salt while continuing to beat the dough for an additional 4 minutes. The salt enhances the flavor and helps regulate yeast activity.
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First Rise: Transfer the dough into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, about 1 1/2 hours. During this time, the dough will become bubbly and sticky, which is characteristic of ciabatta.
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Shaping the Loaves: Prepare two pieces of parchment paper (approximately 12 inches by 6 inches) on a baking sheet, generously dusted with flour. Turn the risen dough out onto a well-floured surface and divide it into two equal portions. Shape each portion into an irregular oval shape, approximately 9 inches long.
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Final Proofing: Use floured fingers to dimple the surface of each loaf gently. Dust the tops with additional flour for a rustic appearance. Cover the loaves loosely with a damp kitchen towel and let them rise for another 1 1/2 to 2 hours, or until almost doubled in size.
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Preheat the Oven: About 45 minutes before baking, preheat your oven to 425°F (220°C). If you have a pizza stone, place it on the lowest rack position to preheat along with the oven.
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Baking: Carefully transfer one loaf, along with its parchment paper, onto the preheated pizza stone. Bake for approximately 20 minutes, or until the bread is pale golden and sounds hollow when tapped on the bottom. Repeat with the second loaf.
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Cooling: Once baked, transfer the ciabatta loaves to wire racks to cool completely. The crust will crisp up as it cools, while the interior will remain soft and airy.
Serving Suggestions
Enjoy your freshly baked ciabatta warm or at room temperature. It pairs beautifully with olive oil for dipping or as a base for Italian sandwiches filled with fresh mozzarella, basil, tomatoes, olive oil, balsamic vinegar, and a sprinkle of salt and pepper.
Nutritional Information (Per Serving)
- Calories: 378
- Fat: 4.6g
- Saturated Fat: 0.8g
- Cholesterol: 1.1mg
- Sodium: 880mg
- Carbohydrates: 72.2g
- Fiber: 2.7g
- Sugar: 0.2g
- Protein: 10.2g
Final Notes
Making ciabatta from scratch requires patience and attention to detail, especially with handling the sticky dough and allowing ample time for fermentation and proofing. The result, however, is a homemade bread that surpasses many store-bought varieties in flavor and texture. Experiment with different toppings and fillings to fully appreciate the versatility of this iconic Italian bread. Happy baking! 🍞
