Ciabatta recipe
Good Ciabatta is a traditional Italian hearthbread and a Holy Grail for bread makers.The secret is in the very wet dough and the mix of strong and weak flours.
This method uses a starter or 'biga'. Using only a small amount of yeast, it takes up to 24 hours to mature. For domestic use it can be refrigerated and used for a period of up to a week. Its acidic maturity contributes to the chewy texture and flavour of the bread, helps to open the texture and improves the keeping.
Makes six ciabatta.
Ingredients
- 5 g fresh yeast (or 1/4tsp dried yeast)
- 250 ml water
- 270 g white bread flour
- 0.2 oz fresh yeast (or 1/4tsp dried yeast)
- 8.8 fl oz water
- 9.5 oz white bread flour
- 0.2 oz fresh yeast (or 1/4tsp dried yeast)
- 1.1 cups water
- 9.5 oz white bread flour
- 10 g fresh yeast (or 1tsp dried yeast)
- 400 g strong white bread flour
- 100 g fine polenta or spelt flour
- 1 tbsp olive oil
- 10 g salt
- 450 ml warm water (approx)
- 0.4 oz fresh yeast (or 1tsp dried yeast)
- 14.1 oz strong white bread flour
- 3.5 oz fine polenta or spelt flour
- 1 tbsp olive oil
- 0.4 oz salt
- 15.8 fl oz warm water (approx)
- 0.4 oz fresh yeast (or 1tsp dried yeast)
- 14.1 oz strong white bread flour
- 3.5 oz fine polenta or spelt flour
- 1 tbsp olive oil
- 0.4 oz salt
- 1.9 cups warm water (approx)
Details
- Cuisine: Italian
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 20 mins
- Serves: 25
Step-by-step
- For the biga: mix all the biga ingredients together and beat with a wooden spoon for a minute or two so that no lumps exist. Cover this starter with clingfilm and leave it to sit at room temperature for 12- 24 hours.
- For the dough: build up the fire in the oven until it is about 230C/450F which will take about 60 minutes. When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook. Keep the door shut to keep the heat in the oven.
- Mix together the yeast, bread flour, polenta, salt and all the biga. Stir in the olive oil and water to make a batter. At this stage the `dough' should be so wet that you think you have made a mistake - this is normal, take a deep breath and go with it.
- This dough can be worked in the bowl by hand by pulling it up and letting it fall back. However, to fully develop the dough will probably take 30 minutes and will give you a very sore shoulder. Consequently most people prefer to make the dough in a food processor. Persevere with your chosen method of kneading until the gluten is well formed. When ready it will clear the sides of the mixing bowl and feel elastic and strong whilst still feeling very slack.
- Wet your work surface with a little water. Turn the dough on to the damp work surface. Using a dough scraper or spatula take each of the 4 edges of the dough, stretch out lightly then fold over the top of the dough.
- Prove under a large bowl still on the work surface for two hours folding and stretching every 30 minutes or so. The dough will double or even triple its volume.
- Now flour the workbench, dough and scraper really well and cut the dough carefully into six equal pieces. Keeping all the surfaces well-covered with flour, move each piece onto a well floured section of table and stretch lightly into an elongated shape.
- Rest for another 10 minutes.
- Open the oven door. Liberally flour the wooden peel and gently transfer the 6 pieces of dough on to the bottom of the oven. Shut the oven door and bake the bread for barely 20 minutes until risen and golden.
- Open the oven door and use your wooden peel to take out the ciabattas and leave them to cook on a wire rack.
Recipe taken from the Wood-Fired Oven cookbook, by David and Holly Jones
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