Ciabatta good, quick ciabatta even better.

We ate at a Belgian friend’s house last night and he has recently developed a passion for bread  making.  I came home inspired.  I also came home with a pot with a sour dough mother! The sour dough needs feeding every day for 5 days so that is a work in progress.

Ciabatta on the other hand is slightly quicker. That said some of the recipes I have seen for it need you to start it the day before you want it.  I wanted success today not tomorrow.

I found a recipe via The Weekend bakery for a quick ciabatta.

Ciabatta Bread

500g bread flour

475g (~2 cups) water

2 tsp. dried yeast

15g salt

  1. In Kitchen Aid style mixer Mix all ingredients roughly till combined with paddle, let it rest for 10 minutes.
  2. With the paddle or K beater if you are using a Kenwood, beat the batter very well, it will start out like pancake batter but in anywhere from 10 to 30 minutes it will sit up and work like a very sticky dough. If it starts climbing too soon, then switch to a dough hook. You’ll know it’s done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl.
  3. Place into a well oiled container and let it triple in size.  About 2.5 hours
  4. Empty on to a floured counter cut into 3 or 4 pieces. Oil it, I use my hand, and dust with lots of flour.
  5. Let them prove for about 45 minutes
  6. Preheat the oven.
  7. After 45 minutes or so of proving the loaves should be puffy and wobbly.
  8. Pick up and stretch into your final ciabatta shape (10″ oblong rectangle) and flip them upside down this redistributes the bubbles, so you get even bubbles throughout, and onto parchment or a heavily floured peel or baking tray. Try to do it in one motion and be gentle, it might look like you’ve ruined them completely, but they bounce back well.
  9. Bake the first two at 260C for about 15-20 minutes turning them 180 degrees half way through.



Ciabatta at Manna House cookery school