CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
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- Опубліковано 23 чер 2021
- If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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The alternative measurements in your description didnt work, the result was a pancake mix like batter and dough wasnt formed. I am really disappointed I did everything as indicated in the alternative measurements but the dough didnt formed. I made ciabatta bread before and it was great but I tried yours because it has less flour but didnt work so I had to adjust the flour ratio to form the dough. Please fix the alternative measurements in your decription to avoid other from making the same mistake.
Didn't work for me with show proportions
what if we dont have a pizza stone? is there another way to cook it?
This guy doesn't miss, every episode is jam packed with easy to process high yield information on top of perfect food
Do you absolutely need the water in the oven?
I’ve tired this recipe several times now with great results so I decided to experiment with the flour. I combined 400g bread flour with 100g King Arthur high gluten flour, giving me a total gluten content of about 13%. I followed the rest of the instructions exactly as Bri suggests. I found this dough to be extremely easy to handle with very little sticking. The higher gluten content allowed the dough to rise more and shape easier, producing a more open crumb and a very crunchy crust. Hands down best ciabatta I’ve ever made.
My new idea roastbeef, and steak n cheese
Question: I've made this a number of times successfully. It's quickly become one of my favorite breads to make. However, this morning, I forgot to add the last 40g of water for the final mix and let the mixer run for a minute on high before noticing it was missing. I went ahead and added the missing water, let it combine, and then switched the mixer back to high. I let it run for 10 minutes while watching the normal dough development NOT happening like I would have expected. I grabbed a spoon and pulled out a piece of dough which just tore away from the surface. Obviously no gluten had been developing. Was adding the missing water at that point a bad thing to have done? I'm not quite sure what happened here.
You can achieve similar results if you go for a super long autolyse with your hand mixed version.
A tip: you can use aluminum foil to make a cover. Just wrap a few layers around some bowl to make a hat shape
I am a home baker and tried countless ciabatta recipes both from books and online bakers. This recipe and tips from Brian is by far the most flavorful and best one I tried so far. Please keep the bread recipes coming!
That little piece of crust sticking out at
I am SO grateful to have found you! I made these ciabattas today and you made it so simple to follow and they turned out amazing. Can’t wait to try your other recipes.
Absolute perfection! Thank you Brian for all your great recipes and videos!
Thank you so much, this ciabatta is PERFECT. My whole family told this is the best bread I've ever baked so far.
This is awesome! I just started getting into bread making and your videos are really clear, fun, and informative. I could’ve sworn by the quality of your videos that you already had over 1M subscribers. Glad I discovered you early so I can celebrate when that happens!
Brian, as ever your recipes are so precise and easy to follow!❤
Thank you for easy to understand descriptions, recipes and beautiful breads!
I have watched several channels for many things but Brian’s instructions are complete and sets a high standard. Food is great. Thanks Brian.