Ciabatta Bread
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Bread
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
For the Starter
  • 1 ½ cups all-purpose flour
  • 1 ¼ cup cool water
  • Pinch of dry yeast
  • For the Bread
  • 2 tsp dry yeast
  • 3 cups all-purpose flour
  • 1 ½ tsp salt
  • 2 tbsp dry milk
  • ⅔ cup lukewarm water
  • 3 tbsp olive oil
Instructions/ Εκτέλεση
  1. One day before we make the starter.
For the Starter
  1. In a non-reactive bowl put all ingredients for the starter and whisk softly until they are all incorporated.
  2. Let it rest at room temperature overnight or for 15 hours. I left it for about 20 and it was still ok.
  3. Next day start preparing the bread.
For the Bread
  1. In your mixer bowl pour the starter.
  2. Into that add all the ingredients for the bread.
  3. Insert the hook and start beating at medium speed.
  4. Beat for about 7 minutes or until a very soft, elastic and sticky dough gathers around the hook.
  5. Don’t worry if you see that sticks on the bottom of the bowl, this is how it is supposed to be.
  6. Take another bowl and grease it.
  7. Grease your hands and transfer the dough from your mixer’s bowl to the greased one.
  8. Cover it and let it rest for two hours deflating it gently, once midway through.
  9. This dough is supposed to make 12 pieces 80 gr. / 3 oz. each, so take as many pans as you think necessary.
  10. I used one pan 51cmX33cm / 20 in. X 13 in. and another one 40cmX30cm / 16 in. X 12 in.
  11. Cover them with parchment paper.
  12. Lightly grease the work surface on which you will work with your dough.
  13. Grease your hands as well.
  14. Divide the dough in balls with weight 80 gr. / 3 oz. each.
  15. Flatten them gently into disks of 9 cm / 3.5 in. diameter.
  16. Place them on the pans about six to each pan or as many as it can carry leaving a distance among them, so as they will have enough space to expand about 4 cm / 1.5 in.
  17. Let them rise covered for another 2 hours.
  18. Towards the end of the rising time, preheat the oven to 220° C / 425° F.
  19. Before you place them in the oven, spray them with water and dimple your fingers in each one making deep pockets.
  20. Put them in the oven and bake for about 18 to 20 minutes.
  21. It took about 17 minutes to my oven to have them ready.
  22. Take them out, let them cool a bit and enjoy them!
  23. The only ‘tiring part’ of this recipe is the waiting time, other than that they are a piece of cake.
Notes/ Σημειώσεις
Recipe adapted from King Arthur's Flour
Recipe by Culinary Flavors at