If you’re into baking bread, knowing how to make great ciabatta is a must. You just can’t go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won’t judge you.
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RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that’s larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c – I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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46 Comments
I don't have a mixer
Thanks for the dome (turkey pan)cover on the bread. I have trouble with dough spring in my breads(baguettes)! You are a great teacher! You make it look so easy!
Love your recipes
Can you also do this in a dutch oven rather than on pizza stone with the foil turkey pan? If so, any tips for preheating / removing the lid? 🙂
Is it fine to add sundried tomatoes in oil and parmesan cheese to the recipe and when to add? 🙂
Do we have to leave the biga out on the counter or in the fridge (last time I made bread it told me to put it in the fridge ?)
Loved your helpful video. Unfortunately I couldn't get it out of it's sticky form. 🙁
Cet acteur n’est pas humain. Il à été fabriqué dans la même boutique que Brad Pitt et DiCaprio
I've made this bread twice now, and while I can't seem to get my dough as strong as yours or get it to rise in the oven the way yours does, my husband still says eating it feels like being back in Italy! I'm wondering if this recipe can be shaped into more of a loaf for slicing.
Like your presentation and style. Interesting recipes as well. I think this might be the second best bread I’ve ever made. Subscribed 👍
nothing more delicious than a fresh crunchy ciabatta with irish kerry gold salted butter
HNGGGGGG
TRY IT! Absolutely stunning!
I just made it , it takes forever
I was trying to find it in the comments so my apologies if you’ve already addressed this but at 2:59 when you talk about the true test … mine was less developed than yours by a long shot. It fell quickly off the dough hook and looked way more wet than yours. What do you do then?
2:28 You never get back to how long one should han mix this to get to the point of the video at 3:11 . Should we keep on beating it with a wet hand to that point? Im half way through this and I just realized that, now what do I do, LOL
just made this, didn't rise as much but WOW amazing love it, great texture, big open holes lovely, amazing yummy, my go to recipe from now on
Thank you for this informative video! I’ve never made bread before and with your help, I’m about to bake my first Ciabatta!
You said proof for 30 min under a tea towel, but then checked that at 40 ministers?
Well, seems dumb in retrospect but if I can leave one piece of advice here is… Be EXTRA careful on the steaming part (I mean, pouring water over the cast iron skillet). I got my index finger burnt, not really sure if it was the steam or a splash of boiling water (I was surprised by the strength of the steam and probably got clumsy). Anyway, be prepared because when the hot water hits that skillet, steam is going to blow back pretty fast.
That got me thinking, maybe ice cubes would do the trick without the blowback? Anyone tried it?
Poolish is a pre-fermented dough that originated in Poland not France.
Just wanted to pop back and say I just made 2 loaves following this exactly and the whole family agrees it's the best bread we've ever had. I've tried quite a few before and not managed to make a good loaf of bread, but this one turned out unbelievable.
I made this as my second bread experience ever so obviously I followed this to a T. I do have a kitchen aid mixer so it def helped. All I’ll say is this bread came out almost perfectly. Your crust has better cracking but the coloring is so magnificent.
Next I want to try to keep that Giba for a week or so for more flavor. But just fyi everyone, I took a big whiff when I opened the jar and it burned the hair off my nostrils LMAOOOO
can you also make this with a hand mixer
Bri – I did make the first recipe with great success. However I did use 50/50 whole wheat and all purpose flour. I think that took care of the “wet dough “ issue.
Omg .. what a tutorial and look at your loves❤❤❤❤❤❤i loved it buddy.. how cute you are dancing in the end😊… I'm gonna try this
What a beautiful video with so much knowledge. My family and friends say I'm a pretty good domestic cook. Bread is my frustration. I simply don't have the nervous system to wait that long. Love your videos!
👍➕🔔 📍🦘 Due to ån Edible presentation 🥖✨✅ 4:03
Dumb question. Do I ferment the dough in the fridge if I want to let it sit for 24 hours?
Not gonna lie this looks like a lot of work😄 but you motivated me to try making ciabatta, I will make sure to give it a try
Nice looking crumb. I like to dust with semolina and flour in the final shaping. In the states none of you do this?
3일째 매일 만들고 있는 데 놀라운 레시피예요 한국에서 이탈리아 스타일의 치아바타를 만들 수 있어서 브라이언에게 감사해요~
Thank you! It was delicious.
FYI everyone, this will ruin the seasoning on your cast iron pan.
Great instructions. Thank you so much! One question. Any suggestions on how to add steam if your oven has heating coils on the bottom?
Wonderfully informative. Really well presented. ✓✓✓✓✓
Thanks, 👍🏽. From Melbourne Australia 🦘🇦🇺👍😃
Awesome video, I'm super excited to try this out but I have a question about one of the steps involved. When you add the boiling water to the cast iron in the oven, you specifically call out putting a tea towel over the inside of the oven door. Is that just a safety measure or does it have another purpose?
For the last 2 years I tried to make any bread recipes , 😢 it's horrible 😫. Maybe my hands horrible, but no one recipes works 😢. I will try again to make this beautiful bread.
Sigh. This is why I have cereal for dinner. This is like building a city.
Need help, ive made this exact recipe to a T multiple times. It has come out great, but sometimes the come out like pancakes. they dont rise up in the oven, it just flattens. what is the issue? My wife buys different brand AP flour sometimes could it be that? if so any recommendations on flour brand
Lovely video. Couldn’t wait to try it out, but ran into problems. Are the grams correct for this recipe? Followed it in detail to the gram, but after the high speed final mix, what I have more closely resembles batter than dough.
Thx for the recipe. My first attempt was with all-purpose flour. The result was and ordinary bread but with tasty crumb.
The next time my bread had big bubbles that ciabatta is supposed to have. However, I took it out of the oven earlier than in the recipe because I was afraid it would burn. I cut it in 2 halves and saw that the dough inside is sticky. I took it back to the oven for some time but the result was the same. It was still sticky. Oh, and the crust was too firm. I did use the advice with water but I didn't cover loaves with aluminum lid(
What could I have done wrong? Any advice from nice people who succeeded in this?🙂
Awesome Ciabas, even better video !
Very clear, very vivid
Excellent video production and recipes… Kudos
bless you for using metric units🙏
Good recipe but so long process. Need to have 1 week holidays to do it ! However, very good explanation.
I guess I need new scales