Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.
This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.
Learn hot to make these FOOL PROOF Ciabatta Rolls. These are perfectly light chewy and airy on the inside, with a crunchy and crackly crust on the outside!
This flattish crusty bread means ‘slipper’ in Italian, a reference to its shape. Its hole-filled structure is excellent for soaking up delicious juices on a plate without falling apart. Recipe: Extract from All You Need to Know to Make Beautiful Breads Bread profile: made from a soft, wet dough; flavoured with olive oil; crisp crust; big, shiny holes in the crumb. Fermentation time: overnight. Ciabatta is quite a 'flat' dough. It's wetter than most. It’s generally one of the softest ones around – that’s why it’s a little bit more difficult to work with, says Kāpiti Artisan Bakery owner David
This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. It calls for making a poolish (a preferment), and it's a very high hydration dough (82%), which means the dough will be wet and sticky. I highly recommend watching the video before attempting the recipe. Notes: As always, for best results, use a digital scale to measure the flour. I have had success using all-purpose flour, but if you can get your hands on bread flour (I use King Arthur Flour Bread Flour, which is 12.7% protein), that is ideal, especially if you live in Canada or abroad. If you live abroad or if you live in a humid climate, this may take a try or two to get right — I suggest making it once as written; then reducing the water by 50 grams or so depending on your results.) I find a bench scraper particularly helpful for this recipe. I also really love using a straight-sided vessel (with lid) both for letting the dough rise and storing it in the fridge.
Jamie Oliver’s Ciabatta Bread is made with basic, 4 ingredients: all-purpose flour, warm water, active dry yeast, and a pinch of salt. This robust and flavorful bread goes well with Italian dishes, soups, and cheeses, making it a versatile choice for various meals. So, if you’re looking to make Ciabatta bread in easy steps, follow this Jamie Oliver recipe. It’s a straightforward guide to baking your own delicious, crusty Ciabatta at home.
Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess. Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.
This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.
If you're looking to embark on a sourdough baking adventure, exploring the realm of artisanal bread, then a sourdough ciabatta recipe might be just what you need. Sourdough ciabatta combines the irresistible qualities of traditional ciabatta bread with the tangy flavour and depth brought by natural fermentation. This beloved Italian classic is characterized by its relatively high-hydration dough, resulting in a wet and sticky consistency. The magic of sourdough ciabatta lies in its unique combination of a chewy texture, airy crumb, and the unmistakable tanginess derived from the wild yeast and bacteria in the sourdough starter. So, roll up your sleeves, prepare your sourdough starter, and get ready to embark on a delicious journey into the world of sourdough ciabatta bread.
Homemade ciabatta bread made in one easy batch of dough that you can divide into 3 parts to make 3 ciabatta loaves. Make it in a stand mixer or by hand in one bowl.
Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess. Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.
Light, porous and airy on the inside, crusty and golden brown on the outside ciabatta bread is all about flavor and texture.
This flattish crusty bread means ‘slipper’ in Italian, a reference to its shape. Its hole-filled structure is excellent for soaking up delicious juices on a plate without falling apart. Recipe: Extract from All You Need to Know to Make Beautiful Breads Bread profile: made from a soft, wet dough; flavoured with olive oil; crisp crust; big, shiny holes in the crumb. Fermentation time: overnight. Ciabatta is quite a 'flat' dough. It's wetter than most. It’s generally one of the softest ones around – that’s why it’s a little bit more difficult to work with, says Kāpiti Artisan Bakery owner David
This easy ciabatta bread recipe results in beautiful rustic loaves with a perfectly chewy interior texture studded with wonderfully large air bubbles. It’s practically begging to be dipped into your favorite soup or stew.
This sourdough ciabatta bread recipe is made with traditional techniques and simple ingredients. Perfect for dipping or filling with your favorite ingredients.
Learn hot to make these FOOL PROOF Ciabatta Rolls. These are perfectly light chewy and airy on the inside, with a crunchy and crackly crust on the outside!
These no knead ciabatta rolls is one of easiest ciabatta bread recipes you can make at home using just a few simple ingredients. The dough proofs overnight so it becomes super fragrant and flavorful.
This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. It calls for making a poolish (a preferment), and it's a very high hydration dough (82%), which means the dough will be wet and sticky. I highly recommend watching the video before attempting the recipe. Notes: As always, for best results, use a digital scale to measure the flour. I have had success using all-purpose flour, but if you can get your hands on bread flour (I use King Arthur Flour Bread Flour, which is 12.7% protein), that is ideal, especially if you live in Canada or abroad. If you live abroad or if you live in a humid climate, this may take a try or two to get right — I suggest making it once as written; then reducing the water by 50 grams or so depending on your results.) I find a bench scraper particularly helpful for this recipe. I also really love using a straight-sided vessel (with lid) both for letting the dough rise and storing it in the fridge.