Ciabatta (Italian Slipper Bread)
DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see if I could make a better bread than the brands weve tried from the store. We agreed that this is the best bread weve EVER had! The first loaf was gobbled before the second one came out of the oven! Cant wait to make it again! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and salt and pepper.
DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see if I could make a better bread than the brands weve tried from the store. We agreed that this is the best bread weve EVER had! The first loaf was gobbled before the second one came out of the oven! Cant wait to make it again! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and salt and pepper.
- Carbohydrate 229.229779858579 g
- Cholesterol 0 mg
- Fat 7.00464605980601 g
- Fiber 7.96738496415619 g
- Protein 38.4625201131364 g
- Saturated Fat 1.0132953575795 g
- Serving Size 1 1 loaves, 4-6 serving(s) (319g)
- Sodium 7.29357055312572 mg
- Sugar 221.262394894423 g
- Trans Fat 1.80207424184864 g
- Calories 1158 calories
Step-by-step
- Make sponge: Stir together, warm water and yeast. Let stand 5 minutes, until creamy.
- Transfer yeast mixture to another bowl and add room-temp water and flour. Stir for 4 minutes.
- Cover bowl with plastic wrap. Let stand at cool room temp at least 12 hours and up to 1 day.
- Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
- In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
- Beat on medium for 3 minutes.
- Add salt and beat for 4 more minutes.
- Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
- Note: Dough will be VERY sticky and full of bubbles.
- Cut two pieces of parchment paper, approx 12 inches by 6 inches. Place on baking sheet and flour well.
- Turn dough out onto a well-floured surface and cut in half.
- Transfer each half to paper and form irregular ovals approx 9 inches long.
- Dip fingers in flour and dimple loaves.
- Dust tops with flour.
- Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
- At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425degreesF.
- Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
- Remove to cooling racks and repeat with second loaf.
My Love Affair with Ciabatta: A Homemade Journey
For years, my husband and I have been devoted to ciabatta. We'd pick up a loaf every week, its rustic charm and slightly chewy texture the perfect accompaniment to a drizzle of olive oil. We tried countless store-bought brands, each promising the perfect crust, the ideal airy crumb. But something always felt…missing. The crust lacked that satisfying crunch, the inside, that delightful chewiness. It was time to take matters into my own hands.
The journey into homemade ciabatta began with a healthy dose of skepticism, and maybe a little fear. Bread making, to me, always seemed like one of those culinary mysteries, reserved for experienced bakers with flour dusting their aprons and a certain je ne sais quoi. But armed with a recipe and a touch of determination (and maybe a few YouTube tutorials), I dove in.
The process itself was surprisingly therapeutic. The initial kneading, the slow rise, the anticipation of the oven's warmth – it was a meditative experience, a quiet escape from the daily grind. The dough, famously sticky, was a challenge, a testament to the bread's unique character. It was far stickier than any dough I'd ever encountered, a true test of patience and the proper use of floured surfaces.
And then, the moment of truth: the first loaf emerging from the oven, its golden brown crust promising deliciousness within. The aroma, oh, the aroma! It filled the kitchen, a warm, yeasty scent that announced the arrival of something truly special. The taste? Beyond expectations. That perfect balance of a crisp, slightly crunchy crust and a tender, slightly chewy interior – it was everything I had hoped for and more. The first loaf didn’t even last long enough to photograph properly!
This ciabatta isn't just bread; it's a testament to the simple joys of homemade baking. It's a reminder that even the most daunting culinary challenges can yield unexpectedly rewarding results. It’s become a weekend ritual, a comforting routine in the midst of a busy schedule. The look on my husband's face when he bites into a warm slice, eyes closing in contentment, is reward enough. And yes, we still drizzle it with olive oil. But this time, the satisfaction is exponentially greater, knowing that every delicious bite is a product of my own effort, patience, and love.
Beyond its culinary achievements, this experience has reaffirmed my love for the process of baking itself. The hands-on nature, the slow, deliberate movements, the sensory experience of kneading, shaping, and finally, smelling the baking bread – there is a profound sense of accomplishment that comes with crafting something delicious from scratch. This is far more than just a recipe; it's a journey of discovery, a testament to the transformative power of baking, and a celebration of the simple pleasures of homemade food.
Making ciabatta has taught me patience, precision, and the unexpected joys of embracing the messy, imperfect aspects of cooking. And the best part? Sharing this beautiful bread with my loved ones, watching them savor every crumb. This isn't just a recipe; it’s a connection to something larger than myself, a connection to tradition, to nourishment, and to the enduring power of delicious, homemade food. This bread is our family's new happy place – and I'm eager to share it with you.
So, gather your ingredients, embrace the sticky dough, and let the aroma of freshly baked ciabatta fill your kitchen. You might just find yourself falling in love with the process – and the delicious results – as much as I have.
