ciabatta bread
I’m going back to my roots and it tastes delicious.
I realize that I haven’t baked a legit bread in what seems like forever (said like Squints in “Sandlot,” ALWAYS). And considering that this blog is foundationally about bread, I felt I was doing you all a disservice. So, here we are.
I’ve had ciabatta on the docket for what feels like a bazillion years, but I just never got around to it. I couldn’t even tell you why — especially after taking one bite of it and realizing this may be one of the best breads I’ve ever baked. Of course, that led to me kicking myself for not making it sooner, but I suppose it was because I was too busy dunking my face in prosecco-poached peaches and queso fundido — which, I feel, is a pretty good excuse.
That said, I’m so glad I finally hopped on the ciabatta bandwagon. There is so much yum going on in this loaf, I can’t even deal. And by yum, I mean a mega-crusty crust and chewy interior studded with air pockets. And by deal, I mean restrain myself from eating almost the whole thing in a day. And by almost, I mean I would have eaten the whole thing if my husband wasn’t around to help me devour it. What can I say? I’ve always been a girl who loves her bread.
Of course, this loaf didn’t come without its own set of challenges adventures. I set off the smoke detector in our apartment — twice — from all the steam coming out of the oven. I nearly burned myself pulling the cast-iron skillet from the immensely hot oven post-baking. There was flour everywhere, and the plastic wrap I lovingly laid atop the rising loaf nearly stuck to the entire thing and ruined it. I confess it’s not always sunshine and roses in this kitchen of mine. But the end result was worth the chaos, as it most often is when it comes to homemade bread.
Ciabatta
Adapted oh-so-slightly from The Bread Bible
Yields: 1 loaf
Ingredients:
For the biga (dough starter) —
1/2 cup plus 1 1/2 teaspoons unbleached all-purpose flour
1/16 teaspoon instant yeast (OR 1/12 teaspoon active dry yeast)
1/4 cup room temperature water
For the dough —
1 cup unbleached all-purpose flour
1/4 teaspoon instant yeast (or one domed 1/4 teaspoon active dry yeast)
1/2 teaspoon salt
1/2 cup water
Biga (from above)
Directions:
Make the biga: In a small bowl, using a wooden spoon, stir together the ingredients until a smooth, cohesive dough forms, about 3 minutes. Cover tightly with lightly oiled plastic wrap and let rise in a warm, draft-free place until tripled in size and bubbly, about 6-8 hours (you can leave it sitting out for up to 12 hours). Stir it down, then cover it and place it in the refrigerator for up to 3 days.
Remove the biga from the refrigerator about 1 hour before you mix together the dough. In the bowl of a stand mixer, whisk together flour and yeast. Whisk in the salt. Add water and biga. Using paddle attachment, mix everything together on low speed (#2 on the stand mixer) just until the flour is moistened; then, increase speed to medium-high (#6 on the stand mixer) and beat 3 minutes until dough pulls away from the sides of the bowl. Decrease speed to medium (#4 on the stand mixer) and beat another 2 minutes. The dough should be fairly wet but hold together in one long strand when you pull it with the paddle attachment).
Using an oiled spatula, transfer the dough to a large, lightly oiled bowl. Cover with lightly oiled plastic wrap and let rise in a warm, draft-free place until tripled, about 1 1/2 to 2 hours.
When dough is risen, generously sprinkle a countertop with flour. Using an oiled spatula, transfer the dough to the floured surface; sprinkle top with flour. Use your palms to pat the sides of the dough inward to push it together slightly. Using four of your fingertips, make deep dimples in the top of the dough about 1 inch apart. Push the sides together again slightly.
Carefully transfer and invert the dough onto a parchment paper or Silpat-lined baking sheet. Use your palms again to shape the dough so that it is approximately 4 1/2 inches wide, 10 to 11 inches long and 1 inch tall. Sprinkle top with more flour, then cover lightly with plastic wrap or a tea towel and let rise in a warm, draft-free place until about 1 1/2 inches tall, about 1 1/2 to 2 hours.
About 30 minutes before baking, prep oven: Place an oven rack on the lowest level and another one just above it. Place a cast-iron skillet on the lower rack and a baking sheet on the upper rack. Heat oven to 475 degrees F.
When dough is risen, remove plastic wrap or tea towel and gently place the baking sheet on top of the sheet in the oven. Pour 1/2 cup ice cubes into the cast-iron skillet and close the door quickly. Bake loaf at 475 degrees F for 5 minutes, then decrease oven temperature to 450 degrees F and bake another 20 minutes, or until loaf is a deep golden brown. When loaf is done, turn off oven and prop door open slightly, leaving the loaf in the oven for 5 more minutes.
Remove the loaf from the oven and transfer to a cooling rack to cool completely before slicing.
Disclosure: This post contains one affiliate link.
Ciabatta bread is on of my very favorites! This looks like you nailed it! I cant wait to try it!
You’re such a pro – this bread looks perfect! It definitly has a mega crust which is just the way I like it!
Baking bread like a boss… That looks uh-mazing!!
Ciabatta is my go to bread to BUY…it scares me a little to bake, but your instructions here are perfect! I need to try this!
Yay! a bread post! I miss your breads, they are always so perfect. Wonderful crumb by the way.
Tieghan — Oh thank you, dear! It’s one of my faves, too!
Julia — Oh yes, mega crust indeed! 🙂 Thanks love!
Erika — Ha! Well thank you, lady! 🙂
Katrina — You totally need to give the homemade version a go at least once… it’s so worth it! You can do it 🙂
Belinda — Aw thank you 🙂 And yes, the crust was MAJOR — definitely my favorite part.
Ciabatta bread is one of my faves! I need to try this out.
I have always wanted to make ciabatta because it’s my FAVORITE, but haven’t tried yet. Yours looks perfect! You have me inspired! Once school is out for the summer, this is happening!
Perfection! You would have to restrain me from eating the whole thing!
Gorg! I adore Ciabatta bread. And fo’ reals, teach me your baking ways!!! #blackyeastthumb
This loaf looks as if its worth all the kitchen disasters in the world!
I’ve always wanted to bake this. Thanks for doing it first!
I love ciabatta, this looks incredible! Flour everywhere = every time I make bread ;).
Hey Stephanie..
Your blog is so awesome, I love it!
I love Ciabatta bread , but haven’t made one at home yet…mayb I should experiment with this next time..
I had a question though, whats the difference between unbleached APF and bleached APF, i usually use the latter for making cakes and stuff and have also made some breads now and then and it came out fine I guess, so just confused a bit here.
Meagan — Mine, too! And you totally should. 🙂
Marie — Try it try it try it! 🙂 But seriously, try it. Homemade ciabatta is the business.
Jessica — Um, I totally needed restraining from finishing it all! 😉 Thanks, dear!
Lauren — #blackyeastthumb, LOL! You will come visit (or I will go out there!) and we will bake together and it will be wonderful. 🙂
Nicole — It is, it really is (though I wouldn’t mind not setting off the smoke alarm next time ;)). Thank you, dear!
Abbe — Now it’s your turn! 🙂
Laura — I wish we could bake (and make a serious flour mess) together! 🙂
Manju — Hey there, thanks so much for visiting! 🙂 The difference is just a matter of personal preference — unbleached flour isn’t treated with chemicals (or as many, at least) and tends to perform better when working with gluten (i.e., with baking bread). A lot of people prefer bleached flour because it looks nicer, but I’ve found it can leave a weird aftertaste in bread (that tends to go undetected in sugary treats). So all that to say, it’s just a preference for me but you can definitely use either!
You need to seriously be careful, or I’m going to show up on your doorstep with my two cats, asking to live with you. Gimmmmmmmme ciabatta!
{Now wouldn’t THAT be a crazy-house?}
Stephie — Bahahaha, you and your cats are welcome anytime. 😉
Your ciabatta is just perfect! Airy, light and the color is tempting me to take a slice.
Helene — Thank you so much!
I wish I was brave enough to make my own bread! This looks fabulous!
Steph — You can totally do it!! But seriously, this would be a great recipe to start with. 🙂 Thank you, dear!
I love ciabatta! I make a parmesan ciabatta that’s pretty dang good. But I like the looks of your recipe, it looks super airy and light. May have to try it 🙂 Lovely photos!
Ellen — *GASP* Parmesan ciabatta?? I MUST KNOW MORE. 🙂
Oh, this is totally getting made and smothered with tomatoes, basil and mozzarella. That’s how we do!
Georgia — GOOD. CALL. 🙂 Thanks, darlin’!
This bread is beautiful, Stephanie! I’m glad it turned out so well in the end. How necessary is using the skillet when making this?
Caroline — Thank you, dear! You can use any ovenproof skillet or baking dish in place of the cast-iron skillet, but the steam bath is important to produce the right crust. Of course, you can leave it out but it won’t have quite the same texture. Should still be tasty, though!
Your ciabatta is so gorgeously crusty and holey!! Love it. I haven’t baked bread in a while either and am now feeling quite guilty about it. need to get back on the bread-baking bandwagon!
Joanne — I know what you mean — once I got back into the groove I’d wondered why I hadn’t baked bread in so long! I just love it. 🙂 Thanks, love!
I’ve always wanted to make homemade ciabatta but I never got around to it, but you’re totally inspiring me to give it a try! Seriously, is there anything better than homemade bread?
Chung-Ah — You definitely should! There really is nothing like it. Thanks, dear! 🙂
Hahaha, in reply to your request, here is my post on parmesan ciabatta 🙂
http://indigoscones.blogspot.com/2012/07/parmesan-ciabatta.html
For-ev-er! Love the Sandlot! Glad to see you’re back to baking bread- I need to learn how to make a delicious ciabatta and this is a great place to start! Thanks for sharing.
Whitney — Haha, I just love that movie 🙂 You should definitely give this bread a try — it’s a good one! Thanks!
You definitely know how to make a nice bread! Delish looking. I love how crusty it looks!
Ciabatta has been on my to do list for ages. I really need to try, but shy away from most recipes that require a starter. I’m so lazy……
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Carrie — I totally hear ya on the starter thing 😉 But this one is honestly so easy, and definitely worth making — at least every once in a while 🙂
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I love this recipe! I loved it so much that I doubled it the second time I made it. Also… I got lazy and the biga sat in the fridge for 5 days and it still worked just fine. If you’re even kinda sorta considering making this recipe, it’s so easy and so delicious you need to stop making excuses and just do it.