An easy bread machine ciabatta recipe for crispy Italian homemade bread. A recipe that is actually very simple and quick to master. It doesn't fail, so try it yourself!
I bake a lot of my bread, and once you have mastered it, it actually rarely goes wrong. Except for those times, I forget an ingredient to add (Mom, it's a bit bland (oops no salt), Mom it's a little dry (oops forgot the oil), get the idea? But mostly it's up to me when something went wrong.
This recipe is adapted from the book the perfect loaf - Jenny Shapter
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Biga
- ⅔ cups water
- 1½ cup all-purpose flour
- ½ teaspoon yeast, instant
Ciabatta dough
- ⅚ cup water
- 2 tablespoons milk
- 2 tablespoons olive oil, extra virgin
- 2½ cup all-purpose flour, plus extra for dusting
- 1 ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon yeast, instant
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Biga
- Pour the water into the bowl of the bread machine, sprinkle flour on top, and then add the yeast.⅔ cups water, 1½ cup all-purpose flour, ½ teaspoon yeast
- Set the machine to the basic dough mode and mix for 5 minutes.
- Turn off the machine and allow the biga to rest for 12 hours.
- The biga is ready for use.
First rise
- Add the water, milk, and olive oil to the biga.⅚ cup water, 2 tablespoons milk, 2 tablespoons olive oil
- Sprinkle flour on top of the liquid.2½ cup all-purpose flour
- In one corner you scoop the yeast. In the opposite corner, do the salt. In the middle put the sugar.1 ½ teaspoon salt, ½ teaspoon sugar, ½ teaspoon yeast
- Set the machine to the basic dough mode and knead the dough and let it rise for the 1st time.
Second rise
- Dust two baking sheets with flour.
- Divide the dough in half and spread it gently over the plates so that the dough remains as airy as possible. Make sure you have flour on your hands, gently stretch a rectangle of dough (about 1 inch - 2½ cm thick) on each baking plate.
- Sprinkle the loaves with flour and leave in a warm place to rise for 30 minutes (do not cover).
- Preheat the oven to
430 °F or 400 °F - Bake 25 to 30 minutes until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
- Allow cooling to room temperature.
Notes
- Room temperature: Store the loaves in a closed box for up to 2 days.
- Freezer: Let the bread cool and freeze it for up to a month. Allow to thaw at room temperature.
- Tip: Has your bread been lying around for a while, or has it been frozen? Baste with some water and bake for 10 minutes at 320 °F (160 °C) in a preheated oven. The bread becomes wonderfully crispy and fresh again.
Nutrition
Leave a Reply