Crispy homemade Italian Ciabatta. A recipe that is actually very simple and easy to master. It doesn't fail, so try it yourself!
I bake a lot of my own bread, and once you have mastered it, it actually almost never goes wrong. Except 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. What has helped me in getting the bread baking mastered has certainly been this book. So I will gave you a review of the book and I add the recipe of Ciabatta, something that is always baked when we are having a bbq.
Book review bread machine: how to prepare and bake the perfect loaf (Jenny Shapter)
The bread machine bakboek is a complete reference for baking bread. It contains dozens of bread recipes, explanations of ingredients and steps and where you can buy the ingredients. The book contains nine different recipes chapters, each chapter with some recipes associated with that category as standard breads, sourdough breads, rolls and so on. Also it explains how to make cakes with the breadmaker.
What are the benefits of this book :
- It contains lots of basic recipes, which you can vary endlessly;
- In many breads are the recipes divided into small , medium and large bread;
- Clear explanation with lots of photos of the bread machine, the ingredients etc.
Are there any disadvantages ?
- This book is a translation and therefore are occasionally used ingredients that are not prevalent. These are, however, easy to replace.
This book can be bought on Amazon via this link, you can see exactly how it looks.
- By making a biga, a pre dough, your yeast mixture is already started and the rising of the dough will start quickly.
- The sugar added to your yeast mixture is yeast “food”. They convert the sugar to oxygen which makes your bread airy. Don’t discard the sugar for that case.
- By placing first a slightly wet towel and then cover that with plastic foil you get a moist warm environment while rising the bread. That way your dough remains moist and rise faster.
- Replace the milk with soy milk for a lactose-free bread
- Slice it and fill with rosemary and garlic (like this recipe)
- Bake ciabatta buns and eat them with slices of old cheese and olives (like this recipe)
This is already a very budget friendly version. It will cost you €0.30 per ciabatta
- Normally you’ll eat the bread the same day, because it will get stale.
- In a special bread container bread will stay fresh up to 1 day.
- Don’t store bread in the refrigerator. Because of the moist in a refrigerator, the bread gets a different structure. Not really tasty.
- Bread can be frozen quite well up to two weeks. Take the bread of the freezer 3 hours before you’re planning to eat. If you want to eat your bread warm, you bake it 3 minutes at 180 degrees Celsius (right out of the freezer).
Other delicious bread
It's a good taste!
Did you make this homemade ciabatta? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- 200 mL water
- 175 grams flour
- ½ teaspoon dry yeast
- 200 mL water
- 2 tablespoons milk
- 2 tablespoons olive oil extra virgin
- 325 grams flour plus extra for dusting
- 1 ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon dry yeast
Biga with bread baking machine
- Pour the water into the bowl of the bread machine, sprinkle flour on top and then add the 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.
Biga without bread baking machine
- Pour the water into a bowl of the bread machine, sprinkle flour on top and then add the yeast.
- Mix with a mixer with dough hooks for 5 minutes.
- Cover with a wet towel and plastic foil.
- Let it stand for 12 hours.
- The biga is ready to use.
Ciabatta baking part 1 with bread baking machine
- Add the water, milk and olive oil to the biga.
- Sprinkle 325 grams of flour on top of the liquid.
- In one corner you scoop the yeast. In the opposite corner, do the salt. In the middle you scoop sugar.
- Set the machine to the basic dough mode and knead the dough and let it rise for the 1st time.
- Go further with this recipe with the part ciabatta baking part 2
Ciabatta baking part 1 without bread baking machine
- Add water, milk, olive oil, flour, yeast and sugar to the bowl with the biga.
- Knead with your hands or a mixer with dough hooks for about 5 minutes.
- Add the salt and knead or mix for another 10 minutes.
- Brush a bowl with oil and put the dough in it. Turn around once.
- Cover the bowl with a slightly wet towel and plastic foil.
- Put the bowl in a warm space and let it rise for 1 hour.
- Go further with Ciabatta baking part 2
Ciabatta baking part 2
- Flour two baking sheets.
- 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 2.5 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 220 degrees Celsius.
- Bake 25 to 30 minutes ciabatta until the ciabatta is golden brown and sound hollow when tapped on the bottom. .
- Allow to cool.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.