Authentic Ciabatta Recipe
Adria, Italy
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Introduction & history
Light, crusty on the outside, and porous on the inside, ciabatta is an omnipresent Italian bread whose oval, slightly elongated form resembles a slipper. Its preparation takes quite a lot of time and skill, but the result is worth the effort. The first step is to prepare the biga or poolish, a starter dough made from beer yeast, some lukewarm water, and white wheat flour. The original recipe calls for special Uno Natura flour, but recipes for homemade ciabatta suggest using the mixture of Manitoba flour and Italian type 00 flour, which are responsible for a dough with extra elasticity. The starter dough needs to ferment between 12 and 24 hours at a controlled temperature, after which the remaining flour, sugar, salt, and water are added. The dough is folded gently and left to rise repeatedly during the process, as this way it becomes laced with bubbles which are the main characteristic of ciabatta. Ciabatta does not require additional grease or eggs, but water can ... Read more
Cooking tips
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method
The technique used for the preparation of ciabatta is called the sponge and dough method. This two-step process begins with making a starter dough (also called a sponge, yeast starter or yeast pre-ferment, while the Italians call it biga and poolish) by mixing a part of the flour, a part of the water and a part of the yeast, which are then left to ferment. The fermentation process can last from 12... Read more -
yeast
Usually, ciabatta is based on beer yeast, either dry or fresh. The yeast is dissolved in lukewarm water. If the water is too cold, or the room temperature is too low, it will fail to rise properly. -
flour
The original recipe for ciabatta calls for Uno Natura flour, but a mixture of fine Manitoba flour and Italian type 00 flour can also be used. These flours develop a high amount of gluten during kneading and should be sifted to obtain an airy texture. -
kneading
After the dough has risen and is ready for baking, no kneading is allowed since it would destroy the fragile bubbles on the inside. Rather than kneading, the dough is gently folded 2-3 times and then cut with a knife or a dough cutter into separate ciabattas of the desired size. -
baking
Ciabattas are baked in a very hot oven which should be steamed during the first half of baking. To achieve that, sprinkle the inside of the oven with 5-6 handfuls of water, or place a small bowl of water on the bottom, or simply toss in 5-6 ice-cubes. Then, place the baking pan with the ciabattas into the oven. The steam will allow the dough to continue rising without forming a crust too soon. When ... Read more
Recipe variations
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Homemade Ciabatta
Ready in 7h 10minThe following recipe gives instructions on how to make ciabatta with a starter dough based on dry or fresh beer yeast. The get the best results, it's important to create a humid environment in the oven during the first half of baking and release the steam during the other half, which will make the crust of the bread extra crisp.
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Simple Ciabatta
Ready in 14h 45minThis recipe shows how to make ciabatta without starter dough, which simplifies the process. The key to a bubbly texture is to avoid kneading the dough after it has risen. The flour type used in this recipe guarantees high water absorption, which is essential for ciabatta.
Authentic Ciabatta
PREP 24h
COOK 35min
READY IN 24h 35min
This recipe gives the authentic method as displayed in a bakery owned by Arnaldo Cavallari, the inventor of ciabatta. The quantities are large since they are meant for bakery production, but they can easily be scaled down for an at-home preparation.
Ingredients
Authentic Ciabatta
FOR THE STARTER DOUGH
10 kg (22 lbs) Uno Natura flour
5 L (5.3 qts) water
25g (1 oz) beer yeast
FOR THE DOUGH
100g (3.5 oz) sugar
2 L (2.1 qts) water
250g (8.8 oz) salt
Preparation
Authentic Ciabatta
Start by preparing the starter dough by mixing flour, water, and yeast with an electric mixer set at lowest speed for 5 minutes.
Cover with plastic foil and leave to rise at room temperature (23 to 25°C/73 to 77°F) for 16 to 22 hours.
Add sugar and salt, and gradually pour the water into the starter dough. Mix with a kneading attachment for 5 minutes at lowest speed. Then, mix for 8 to 10 more minutes on medium speed. The temperature of the final dough should be between 25 and 27°C (77 to 80°F), which can be achieved by adjusting the temperature of the water.
Place the dough in a well-oiled bowl and leave to rest for 30 to 40 minutes.
Transfer the dough to a well-floured working surface and cut into 300-gram (10.5 oz) pieces. Leave to rise for 1 hour without covering.
Place the ciabattas on the baking pans. Bake at high temperature for 30 to 35 minutes. Moisten the oven with some water. Halfway through baking, open the valves which release steam from the oven, or leave the oven door slightly ajar.
If you use an electric oven, during the first half of the baking process, the temperature should be higher at the bottom. Then, when you release the steam, adjust the temperature so the heat is stronger at the top, so the crust becomes crispy and golden.
Other Variations
-
Homemade Ciabatta
Ready in 7h 10minThe following recipe gives instructions on how to make ciabatta with a starter dough based on dry or fresh beer yeast. The get the best results, it's important to create a humid environment in the oven during the first half of baking and release the steam during the other half, which will make the crust of the bread extra crisp.
-
Simple Ciabatta
Ready in 14h 45minThis recipe shows how to make ciabatta without starter dough, which simplifies the process. The key to a bubbly texture is to avoid kneading the dough after it has risen. The flour type used in this recipe guarantees high water absorption, which is essential for ciabatta.
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