NO-KNEAD CIABATTA
Ciabatta means slipper in Italian and the loaf resembles a well-worn slipper. This artisan bread has a firm, crispy crust and a tender, chewy crumb with a coarse texture. When you're learning how to make ciabatta bread, this recipe is an easy go-to. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 5
Steps:
- In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough., Turn dough onto a well-floured baking sheet; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 12-15 minutes longer or until deep golden brown and bread sounds hollow when tapped on the bottom. Cool on a wire rack.
Nutrition Facts : Calories 95 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CHEF JOHN'S WHOLE WHEAT CIABATTA
I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50/50 with the all-purpose flour provided just enough of that crusty, chewy 'normal' bread experience.
Provided by Chef John
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 18h15m
Yield 12
Number Of Ingredients 16
Steps:
- Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
- Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
- Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
- Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
- Remove plastic wrap from risen dough and mist the top of the dough with water.
- Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 26.6 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 0.2 g, Sodium 349.2 mg, Sugar 1 g
CHEF JOHN'S NO-KNEAD CIABATTA
This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 20h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
- Punch dough down with a spatula and fold it over a few times.
- Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
- Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 51.2 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 439.3 mg, Sugar 0.2 g
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