Ciabatta Bread ( Bread Machine )

A Beginners Ciabatta Recipe With No Sourdough Starter

Jun 12, 2008 Rajeshwari Kantamneni

Learn to make the classic Italian Ciabatta bread. A versatile bread that can be eaten on its own with a dip or makes a great base for sandwiches.

Ciabatta bread is an Italian bread with a distinct flavor. There are a number of different ways to make ciabatta bread. A very simple recipe has been provided here in order to introduce the novice baker to this artisan bread. This recipe does not call for a sour dough starter. When made well, ciabatta bread has a moist crumb and a crackly, crisp crust.

In Italian, ciabatta means "slipper," and hence it is also known as the "slipper bread." The name is a reference to its shape, which does sort of resemble a slipper. Ciabatta bread tends to be short, wide, and long, which makes it ideally suited for sandwiches. Its crumb absorbs dips and liquids very well, and it may be toasted when served with olive oil or dips. Dried ciabatta bread makes excellent croutons.Panini, the classic grilled Italian sandwiches are often made with ciabatta bread.Like many artisan breads, ciabatta bread tastes best when it is fresh.

Ingredients:

• 11/2 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons active dry yeast

Method:

1. Put the ingredients into the bread machine pan in the order suggested by the manufacturer. Select the Dough cycle, and Start.
2. The dough will be very sticky and wet once the cycle is complete, resist the temptation to add more flour.
3. Place the dough on a lightly floured board, cover with a large bowl, and let rest for 20 minutes.
4. Divide the dough into 2 pieces, and form each into a 3x14 inch oval. To make smaller buns divide the 2 pieces into thirds and carefully shape into rounds.
5. Place loaves or buns on lightly floured baking sheets, dimple the surface, and lightly flour. It might be easier to shape the loaves or buns on the prepared sheets as the dough can be very sticky.
6. Cover, and let rise in a draft free place for approximately 45 minutes.
7. Preheat oven to 400 degrees F.
8. Place an oven safe bowl filled with water in the lower shelf. This increases the humidity in the oven.
9. Dimple the dough for a second time, and then place loaves in the oven.Position the loaves in the middle rack. Bake for about 25 to 30 minutes( Varies per oven, so check on the bread after 25 min).
10. During baking, spray loaves with water every 3 minutes or so for the first 10 minutes (3 times in 10 min). This prevents the crust from forming too fast and will result in a nice golden brown crust instead of a thick dark crust.

The copyright of the article Ciabatta Bread ( Bread Machine ) in Italian Cuisine is owned by Rajeshwari Kantamneni. Permission to republish Ciabatta Bread ( Bread Machine ) in print or online must be granted by the author in writing.

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Comments

Sep 3, 2008 11:42 AM

Guest :

I tried this recipe and was so looking forward to it with my homemade lasagna for dinner. However, the dough did not turn out ...was all dry and stuck to pan. When I searched other recipes, they called for 1-1/2 cups of water not the 1/2 in this recipe. Could this have been a misprint?

Sep 3, 2008 4:41 PM

Rajeshwari Kantamneni :

I do need to apologize for the typo. Yes it is indeed 1 1/2 cup of water. I have updated the recipe to the correct amount of water. I think I might have accidentally deleted the 1 while formatting my article.

Dec 30, 2009 7:10 AM

Guest :

This worked great for me. The air bubbles weren't as big as in store bought ciabatta, but the flavor and texture was excellent. I did find the bottom didn't form a crust, but I think it's because I used an air bake cookie sheet. This was so much simpler than any other ciabatta recipe I ran across and still very good.

3 Comments