Small ciabatta bread

by | Apr 26, 2017 | Bread and pizzas | 0 comments

The ciabatta, a traditional Italian bread, is made the authentic way with a biga, to be added the day after to the dough.
The exterior is nice and crusty, while the inside is fluffy and soft.
Perfect bread for making a sandwich, or for breakfast with butter and jam.
A bit long to prepare….but you will be satisfied by the results.

ciabattine 1

ciabattine 2

ciabattine 3

Small ciabatta bread

Yield: 12/14 ciabatta bread

Ingredients

Starter

  • 5 cups less 2 tbsp (625 g) strong bread flour 380W (I used 350W)
  • 1 cup + 1/3 (282 g) water
  • 5 g fresh yeast

Dough

  • ¾ cup + 2 tbsp (187 g) water
  • 1 tsp (5 g) barley malt powder
  • 2 g fresh yeast
  • 2 scant tsp (12 g) fine salt

Instructions

    Starter
    In the bowl of a stand mixer, fitted with hook attachment, pour the flour, yeast and water and knead until you get a smooth dough ( I added a 2 or 3 tbsp of water more).
    Place the dough in a bowl, cover with plastic wrap and let sit, room temperature, for 20 hours.
    Dough
    When the time has passed, place the preferment in the bowl of the stand mixer, add the yeast and malt powder.
    Add very gradually the water (see notes) and knead for at least 10 minutes (do not worry if at the beginning the dough is difficult to shape).
    The dough has to be very very soft, but it has to pull away from the sides of the bowl.
    Add then the salt and knead for a few minutes more until well combined.
    Grease a baking sheet (10x14 inches - 25x35 cm) and with well oiled hands, place the dough on the baking sheet.
    Sprinkle with oil the surface of the dough, cover with plastic wrap and let rise for about 60 minutes.
    Slip the dough on very well floured counter.
    With a bread scaper, shape the small ciabatta breads (different in sizes) and place them to rise on a floured baking sheet for 20 minutes (85-90F - 28-30°C).
    Heat fan ovet to 428F-220°C.
    When the time has passed, dust the small ciabatta breads with flour and with your hands,
    stretch them a little.
    Place the bread on a baking sheet lined with baking paper and bake for 15 minutes.
    Let cool on a wire rack before serving.

Notes

I used only ¾ cup (162 g) in the dough, instead of ¾ cup + 2 tbsp (187 g) water.

ciabattine 4ciabattine 5ciabattine 6

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Pumpkin and corn flour focaccia bread

Pumpkin and corn flour focaccia bread

Pumpkin Focaccia is an easy and delicious bread with the mildly sweet flavor of pumpkin and topped with rosemary, salt and corn flour. Soft and fluffy inside, just-crispy on the outside. It is perfect for the winter season. [mv_create key="393"...

Sweetened condensed milk bread

Sweetened condensed milk bread

Sweetened condensed milk bread: a recipe as simple as tasty. A very soft and fluffy bread, slightly sweet thanks to the sweetened condensed milk. Perfect for breakfast or a snack. If sprinkled with seeds on the surface it can be served as an aperitif bread. [mv_create...

Rosemary focaccia

Rosemary focaccia

Rosemary focaccia ……….I must admit that I have never eaten such a good focaccia. Very soft, it is soft like a cloud. I prepared the focaccia several times duringthe summer and all the friends I offered it to were really enthusiastic. I recommend, as they do at the...

Skip to Recipe

Pin It on Pinterest

Share This