Chef Mik's Ciabatta

Today I am baking ciabatta which is somewhat similar to focaccia, it is bread best enjoyed the same day it is baked, though they freeze well. Ciabatta is a water based bread that employs a starter which I normally have on hand although at home prepared one yesterday. Back in the kitchen however we had been using the same starter for the prier 3 years which we simply fed and replenished.  Back in the café we sold our ciabatta by the loaf or by the roll, and used them on several of our sandwiches. It’s nice airy bread which is a great back drop for grilled meats and/or vegetables either on a sandwich or served along side. We made several breads that were flavored with fresh herb’s, olives, sundried tomatoes what have you, many of which we prepared with the rustic Italian style bread, though I also enjoy using a bread with a starter such as ciabatta for those types of breads.

Baking tips: Give yourself plenty of time, ciabatta is not bread that you can bake start to finish in a couple hours. Even if you have a starter it will take at least 4 and a half to 5 hours do to the fact the dough rises twice, the first of which for about 3 hours the dough is handled 3 times the first hour and a half every 30 minutes, folding the dough as one might a letter before placing it into an envelope, folding in the sides as well before returning to the container. After that first 90 minutes the dough is left to rise another 90 minutes undisturbed. So yes a bit labor intensive but once you try the finished product you will know it was worth the time and effort 

Shopping List

Bread flour

Fresh or instant yeast

Filtered water, or soft water

Sea salt

My Mad Method

Combine 430-50g bread flour, 1 tsp instant yeast and 1 TBSP sea salt, the starter broken up, 4-5dl warm (35c) water, mix to a semi loose cohesive dough

Transfer the dough to a good sized container with a tight fitting lid

Here is a photo of the dough rising in a container with a tight fitting lid

After the first 30 minutes it will be time for first fold which will be repeated twice more before the dough is left to rise additional 90 minutes

This is the dough after 3 hours, ready to work

Dust the top of the dough with flour, carefully roll out onto a well dusted counter top divide the dough, stretch it 10-20cm, fold again and allow another 45 minutes proofing

Using a bread paddle flip the dough, stretch it being careful not to pop air bubbles, dust with corn meal if desired, indent dough with fingers tips

Roll the dough over again onto a stone in a 225c preheated oven bake for 35 minutes or until you have a nice crust and if taped sounds hollow

Straight out of the oven allow the bread to relax and cool down on a wire wrack before serving

Ready to serve!