There are few things in this world that can beat the smell of homemade bread. Actually, the smell of chocolate chip cookies baking in the oven might be the only one.
Ciabatta is the second-most made bread in this house, behind baguettes. Well, third if you wanna get technical and count pizza dough. If it didn’t require a pesky overnight rest for the starter, it could easily be first. I’ve made several ciabatta recipes, settling on one for a while before moving on. This one is chewy, decently holy, and makes a darn good melty mozzarella sandwich 🙂
Make the sponge: Sprinkle yeast over warm water and let sit for 5 minutes. Stir in flour and gluten (if using), until mixture is thoroughly combined and there are no powdery streaks of flour. Cover with plastic wrap and let sit at room temperature for at least 12 hours (I went ~28 hours).
Make the bread: In the bowl of your stand mixer fitted with the dough hook, sprinkle yeast over warm milk. Let stand 5 minutes. Add the sponge and remaining ingredients and mix on low until just combined. Increase to medium-high speed and knead for 8 minutes until smooth and elastic. Dough will still be sticky but should mostly come off the side of the bowl.
Scrape into an oiled bowl and let rise until doubled. Turn dough out onto a heavily floured surface (it’s sticky!) and with an oiled pizza cutter, divide dough in half. Using oiled hands (and a bench scraper works wonderfully, too), pick up the dough and transfer it to a lined baking sheet. Lightly stretch the dough into a ~10 inch rectangle as you lay it on the sheet. Heavy hands = popped air bubbles and less holey bread. Move the second loaf over using the same methods. Lightly dust top of the loaves with flour and loosely cover with saran wrap that has been sprayed with olive oil/cooking spray. Let rise for ~90 minutes.
Preheat the oven to 425 and place the rack in the middle of the oven. Bake loaves 15-20 minutes, until golden brown. Cool loaves on a rack completely before cutting.
Homemade Ciabatta Bread
Chewy, holey bread perfect for sandwiches.
Ingredients
- For the starter:
- 1/4 teaspoon active dry yeast
- 1/3 cup + 2 Tbsp warm water
- 1 cup all-purpose flour
- 1 tsp vital wheat gluten (optional)
- For the bread:
- 1/2 tsp active dry yeast
- 2 Tbsp warm milk
- 2/3 cup warm water
- 1 Tbsp olive oil
- 2 1/4 cups all-purpose flour
- 2 tsp vital wheat gluten
- 1 1/2 tsp salt
Instructions
- Make the sponge: Sprinkle yeast over warm water and let sit for 5 minutes. Stir in flour and gluten (if using), until mixture is thoroughly combined and there are no powdery streaks of flour. Cover with plastic wrap and let sit at room temperature for at least 12 hours (I went ~28 hours).
- Make the bread: In the bowl of your stand mixer fitted with the dough hook, sprinkle yeast over warm milk. Let stand 5 minutes. Add the sponge and remaining ingredients and mix on low until just combined. Increase to medium-high speed and knead for 8 minutes until smooth and elastic. Dough will still be sticky but should mostly come off the side of the bowl.
- Scrape into an oiled bowl and let rise until doubled. Turn dough out onto a heavily floured surface (it's sticky!) and with an oiled pizza cutter, divide dough in half. Using oiled hands (and a bench scraper works wonderfully, too), pick up the dough and transfer it to a lined baking sheet. Lightly stretch the dough into a ~10 inch rectangle as you lay it on the sheet. Heavy hands = popped air bubbles and less holey bread. Move the second loaf over using the same methods. Lightly dust top of the loaves with flour and loosely cover with saran wrap that has been sprayed with olive oil/cooking spray. Let rise for ~90 minutes.
- Preheat the oven to 425 and place the rack in the middle of the oven. Bake loaves 15-20 minutes, until golden brown. Cool loaves on a rack completely before cutting.
Notes
Yields: 2 loaves
Estimated time: 15 hours
Nutritional Information*
Calories: 736.9 | Fat: 7.5 | Fiber 6.5
WW Points: 15
*Your mileage is going to vary based on your use of the bread. I calculated per loaf.