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Ciabatta

Make restaurant-menu ciabatta bread at home. All you need are six ingredients.

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( 11 Ratings)

11 Ratings

5 Stars 73%

4 Stars

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 6 )

1d2a274b-0193-4a57-b699-bda7f46bf01b

Prep Time 25 min
Total Time 18 hr 20 min
Servings 24

Ingredients

Starter

1/4: teaspoon regular active dry yeast

1/2: cup water

1: cup Gold Medal® Better for Bread™ flour

Bread

3/4: cup water

2: teaspoons olive or vegetable oil

2 1/4: cups Gold Medal® Better for Bread™ flour

3/4: teaspoon regular active dry yeast

1 1/2: teaspoons salt

: Cornmeal

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Directions

1 In small bowl, stir starter ingredients until well blended. Cover with plastic wrap; let stand at room temperature 12 to 24 hours.
2 In large bowl, mix starter and all bread ingredients except cornmeal with heavy-duty electric mixer using dough hook on medium speed 4 minutes or in food processor fitted with metal blade for 1 minute. Dough will be very sticky.
3 Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise at room temperature about 1 hour 30 minutes or until double in size. Dough is ready if indentation remains when touched. Gently stir down dough with rubber spatula. Cover with plastic wrap; let rise 1 hour longer.
4 On generously floured surface, divide dough in half. Gently press each half with floured fingers into 10x4-inch rectangle. Sprinkle cornmeal over large cookie sheet; place loaves 3 inches apart on cornmeal. Using spray bottle with fine mist, spray tops of loaves with cool water. Cover loosely with plastic wrap; let rise 1 hour 30 minutes to 2 hours or until almost double in size.
5 Heat oven to 425°F. Using spray bottle with fine mist, spray tops of loaves with cool water. Bake 18 to 22 minutes or until loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.

EXPERT TIPS

Expert Tips

To let dough rise, set the covered bowl in a warm, draft-free place. You can also place the covered bowl on a wire rack over a bowl of hot water or in a microwave beside a cup of steaming hot water (don’t microwave the dough).

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 70
Calories from Fat: 5),

% Daily Value

Total Fat: 1/2g; 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 150mg; 150%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 7/23/2010 8:18:48 AM REPORT ABUSE lakelley said:

Rating:

Great bread, we all loves it. I make it often for lots of years. One of my favorites

This reply was: Helpful Inspiring

Posted 7/21/2009 7:51:16 PM REPORT ABUSE Ericandrsn said:

Rating:

I found the recipe easy to use, and very good results. I stirred the dough by hand in the bowl (not using a spoon) with plastic gloves on since I don't have a mixer or food processor. It worked well. The dough was stiff, of course, but if I went slow, I was able to knead by just moving my hand around the bowl.

This reply was: Helpful Inspiring

Posted 3/28/2009 7:54:07 PM REPORT ABUSE RajRaj said:

Rating:

Have anyone tried this recipe with regular AP flour? or does anyone know what needs to be added or removed to use regular AP flour for this recipe. Thanks.

This reply was: Helpful Inspiring