Found in response to a request for a bread machine recipe for Ciabatta Bread.
- Carbohydrate 18.887473 g
- Cholesterol 0 mg
- Fat 0.423888000072367 g
- Fiber 0.732950011622906 g
- Protein 2.652535 g
- Saturated Fat 0.0632137500099924 g
- Serving Size 1 1 Serving (43g)
- Sodium 1.20132500045223 mg
- Sugar 18.1545229883771 g
- Trans Fat 0.0888110000019597 g
- Calories 92 calories
Step-by-step
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.
- Select the Dough cycle, and Start.
- Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour.
- Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
- Lightly flour or use parchment lined baking sheets.
- Divide into 2 pieces, and form each into a 13x14 inch oval.
- Place loaves on prepared sheets, dimple surface, and lightly flour.
- Cover, and let rise in a draft free place for approximately 45 minutes.
- Preheat oven to 425 degres F.
- Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack.
- Bake for 25 to 30 minutes.
- During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Using a bread machine to mix ciabatta dough bypasses the arduous task of high-hydration kneading, letting mechanical action build the gluten network without exhausting arm strength. High-hydration doughs naturally turn out sticky and wet, but adding extra flour during shaping ruins the characteristic open crumb structure.
- Resist the urge to add flour during the machine cycle; wet dough traps steam pockets that create large, irregular air holes during baking.
- Spritz the loaves with water every 5 to 10 minutes during the first half of baking at 425 degrees F to gelatinize the starches on the surface, which yields a blistered, crisp crust.
- Freeze baked loaves whole once cooled completely to room temperature, wrapping them tightly in plastic wrap followed by aluminum foil to prevent freezer burn for up to two months.
- Revive frozen ciabatta by running the unthawed loaf briefly under running water to dampen the crust, then place it directly into a 400 degree F oven for 8 to 10 minutes to restore interior chewiness.
Proper freezing relies on moisture management rather than special equipment. Crisp crusts degrade rapidly when stored in plastic bags at room temperature because ambient humidity softens the exterior.
