Ciabatta Bread
Prep
15m
Cook
20m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Sponge
| 1/2 cup warm water(105 to 115° |
| 1/8 ysp active dry yeast |
| 2 Tbs warm water |
| 1 cup bread flour |
Bread
| 1/2 tsp active dry yeast |
| 2 Tbs warm milk |
| 2/3 cup warm water |
| 1 Tbs olive oil |
| 2 cups bread flour |
| 1 1/2 tsp salt |
Ciabatta Bread Directions
- For the sponge: In a medium bowl, combine yeast and the warm water.
- Let stand for 5 - 7 mnutes or the yeast is dissolved and is creamy.
- After the yeast is dissoled and is creamy, stir in warm water and bread flour.
- Stir until the sponge is well blended, about 5 minutes.
- Cover the bowl and let stand at room temperature for at least 12 hours. (I let is sit for at least 24 hours, up to 72 hours if its kept in the fridge.
- For the Ciabatta Bread - in a small bowl, combine the yeast and and milk. Let it stand until yeast is dissolved.
- If you have a stand mixer, use the dough hook to blend the milk mixture, sponge, water oil and flour at low speed until the flour is just barley mixed and moistened.
- Add salt amd mix until the dough is smooth and has elasticity. (8-20 minutes)
- Move the dough to a greased bowl and cover with plastic wrap.
- Let the dough rise at room temperature until it doubles in size. (1 1/2 to 2 hours.)
- Turn the dough onto a well-floured surface and divide into two equal halves. shape into two ovals and move to parchment.
- Dust with flour and cover with a damp dish towel.
- Let rise for another 1 1/2 to 2 hours until the loaves are twice the size.
- Before baking the bread, place a baking stone in the oven at on the lowest rack.
- Preheat the oven to 425°
- Transfer the loaves to baking stone and bake for 20 minutes until they reach a golden brown in color.
- Cool on wire rack
Nutrition facts
Per Serving
| Kcal: | 126 kcal |
| Fibers (g): | 0.9g |
| Sodium (mg): | 1069mg |
| Carbs: | 24.1g |
| Sugar (g): | 0.2g |
| Fat: | 1.5g |
| Saturated fat (g): | 0.3g |
| Proteins: | 3.4g |
