Never Buy Ciabatta Bread Again Recipe

I love the smell of bread baking in my kitchen.  I also love the smell when you are preparing, kneading and shaping the dough.  You will be surprised at how easy it is to make your own bread!  Once you make a couple of loaves you won’t pay the high price for bread at the market again!



Ciabatta Dough Starter

  • 1 & 1/3 Cup All­Purpose Flour
  • 1/2 tsp Sugar 1 tsp Active Dry Yeast
  • 1 Cup Water

Ciabatta Bread Dough

  • 2 & 1/4 Cup All­Purpose Flour (plus extra for dusting)
  • 2 tsp Active Dry Yeast 2 tbsp Olive Oil ( plus extra for oiling the bowl)
  • 1 & 1/2 tsp Salt
  • 1 tsp Sugar
  • 4 tbsp Water
  • 1/2 Cup Milk


For Starter ­

  1. Mix well ­ 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)

For Dough

  1. ­ Stir the risen starter and let it rest for 5 minutes.
  2. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well.
  3. Sprinkle yeast over the rested starter.
  4. Add milk and oil mixture and 2 cups of all­purpose flour. Mix well.
  5. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together.
  6. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size).

Shape the Dough ­

  1. Punch the dough, transfer to a floured surface.
  2. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.
  3. Sprinkle a baking sheet with 2 tbsp of all­purpose or semolina flour.
  4. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and placing them in 2 lines, 3-­4 inch apart.
  5. Bake ­ Preheat oven at 425 Fahrenheit.
  6. Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size).
  7. Bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when tapped.
  8. Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later.

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