Breakfast - How to shape ciabatta bread recipes

Author: Jerry Simonsen  

Sturdy enough to hold any filling, these flat rolls — they fit beautifully in the toaster — are mostly crust, meaning you don't have a lot of bread competing with the cheese, meat, and veggies. Italy's light-textured ciabatta bread, with its overnight starter and long rises, develops wonderful flavor.

Ciabatta Rolls

Ciabatta Rolls
These Ciabatta rolls are soft and airy inside, with that perfect crunchy, crackly crust.We can make these ciabatta buns with ony four basic ingredients.
Provided by: Bincy Chris
Total time: 1730 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 4
  • 350 g Flour (approximately 2 and 3/4 cups (loosely packed))
  • 280 ml Water (approximately 1 cup + 3 tbsp-1 tsp)
  • 1 tsp Salt
  • 1 tsp Instant Yeast (1 and 1/4 tsp if active dry yeast)
How to cook:
  1. 1.Prepare The Dough
  2. Into a bowl add the water, salt and yeast.Stir to dissolve the salt and yeast in water.Then add the flour and combine them all together. Make sure there are no dry patches of flour left behind and our dough forms a smooth homogenous dough.
  3. 2.Proof The Dough
  4. Cover the bowl with a plastic film and let the dough sit and rise at room temperature or on the counter top for 2 hours.After 2 hours of fermentaion,take the bowl and let the dough cold proof in fridge.
  5. 3.Stretch and Fold The Dough
  6. Take the dough out of fridge.We are going to stretch and fold the dough three times in every 30 minutes.To stretch and fold the dough, lightly damp your fingers in water(this will prevent the tendency of dough to stick to our hands) and pull up on the side of the dough and fold it back down on itself.Turn the bowl 90 degrees and repeat.Do this until you have stretched and folded all 4 sides of the dough.We will do this for three times in every half an hour.
  7. 4.Divide and Shape the Dough
  8. Now after 2 hours (after three round of folding and proofing for half an hour)transfer the dough on to a well floured work surface.We need to take care not to deflate the air bubbles .Dust the top of the dough with some more flour.This dough is very sticky ..but we can handle it by dusting the dough with flour.Stretch the dough to form a rectangle and then divide it into small squares or to any shape you prefer.As in the video,I divided the dough into 6 approximate equal squares.Now place each of these squares on to another well floured work surface .Dust the top of them with some more flour and cover them with a plastic film.
  9. 5.Final Proofing
  10. Let the shaped dough squares sit and proof for another half an hour.
  11. 6.Bake The Ciabatta Rolls
  12. After 30 minutes of proofing, take the proofed dough and then gently place them onto a parchment lined sheet.I have used my cooling rack for this.Using a bench scraper would be of great help during this time.Now they are ready to go into the oven.Slide the parchment paper onto the preheated baking stone or onto the preheated inverted baking tray.And spray with some water immediately .Close the oven door.Bake at 425F for first 15 minutes and then reduce the temperature to 375 F and bake for another 5-8 minutes.It may seem the bread is done at 15 minutes of baking but we need to wait for another 5 minutes(at lower temperature 375 F) get that right flavor and crispy crust.
Notes: Shaping Ciabatta bread dough, This is a video I made while taking a bread making class at the Wild Yeast Bakery in South Duration: 3:14

How to Shape and Handle Ciabatta Bread

Learn to bake Ciabatta and other sourdough bread here: Duration: 10:32

How to Fold and Shape Ciabatta

Learn how to fold and shape ciabatta. This high hydration dough is made This recipe yields Duration: 1:37

Shaping Ciabatta bread dough

This is a video I made while taking a bread making class at the Wild Yeast Bakery in South Duration: 3:14

Easy Small Batch Ciabatta Rolls

Easy Small Batch Ciabatta Rolls
Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.
Provided by: Sam | Ahead of Thyme
Total time: 240 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 4
  • 1 teaspoon instant yeast
  • 240 grams water, at room temperature (approximately 1 cup)
  • 300 grams all-purpose flour (approximately 2.5 cups)
  • 1 teaspoon salt
  • Serving Size: 1 ciabatta roll
  • Calories: 276 calories
  • Sugar: 0.2 g
  • Sodium: 585.8 mg
  • Fat: 0.8 g
  • Saturated Fat: 0.1 g
  • Trans Fat: 0 g
  • Carbohydrate: 57.6 g
  • Fiber: 2.3 g
  • Protein: 8.2 g
  • Cholesterol: 0 mg
How to cook:
  1. Prepare the Dough (1 hour rise time):
  2. In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.
  3. In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with an 80% hydration (flour to water ratio).
  4. Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster).
  5. Stretch and Fold the Dough (1.5 hour rise time):
  6. Apply some water onto your hands and stretch and fold the dough in the bowl by folding the edges into the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
  7. Repeat this stretch and fold step, then cover with plastic wrap and let the dough rest for another 30 minutes. Then, repeat the stretch and fold step a final time and let it rest for another 30 minutes. After 3 rounds of stretch and folds with 30 minute resting periods, the dough will rise and approximately double in size.
  8. Shape the Dough (40 minutes rise time):
  9. Transfer dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into a rectangle by gently pulling the dough from underneath. Be careful not to press the dough because the air holes trapped inside might get squeezed out.
  10. Roll the dough into a log and press the edge to seal. Divide the rolled dough into 4-5 equal parts, and place each piece at least two inches apart, onto a well-floured work surface. Let the dough rest for about 40 minutes. This is called the final proofing.
  11. Bake the Ciabatta Rolls:
  12. Carefully transfer each dough onto a parchment-lined 8x12-inch baking tray. Because the dough is still quite sticky, dust with flour to help with handling it. Set aside.
  13. Fill a baking pan with water and place it in the bottom of your oven. Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking tray in and spray some water over the dough immediately. Bake for 20 minutes.
  14. Let the bread cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when they are done.
Notes: Ciabatta Shaping, I have seen different methods for shaping ciabatta; the method I use is For more about bread Duration: 3:01

Ciabatta Rolls

Ciabatta Rolls
Italy's light-textured ciabatta bread, with its overnight starter and long rises, develops wonderful flavor. Translated to rolls, ciabatta becomes the perfect vehicle for an overstuffed sandwich. Sturdy enough to hold any filling, these flat rolls — they fit beautifully in the toaster — are mostly crust, meaning you don't have a lot of bread competing with the cheese, meat, and veggies.
Provided by: King Arthur Flour
Total time: 753 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 10
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) water cool
  • 1/16 teaspoon instant yeast
  • all of the starter (from above)
  • 2 teaspoons instant yeast
  • 3 cups (360g) King Arthur Unbleached All-Purpose Flour
  • 2 1/4 teaspoons (14g) salt
  • 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  • 2/3 cup (152g) water lukewarm
  • 3 tablespoons (35g) olive oil
  • Serving Size: 1 roll (84g)
  • Calories: 200 calories
  • Carbohydrate: 35g
  • Cholesterol: 0mg
  • Fiber: 1g
  • Protein: 6g
  • Sodium: 450mg
  • Sugar: 1g
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
How to cook:
  1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly.
  2. Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic. Alternatively, knead the dough ingredients in your bread machine using the dough cycle. See "tips," below for details on kneading by hand.
  3. Transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours. Give the dough a fold: Turn it out onto a floured surface and, using a bowl scraper or bench knife, fold it like a business letter. Turn the dough 90 degrees. Gently flatten it a bit, and repeat the letter fold. Return the dough to the bowl, cover, and let it rise for another hour. Note: If you're using a bread machine, simply allow it to rise for an additional hour after the dough cycle has ended; there's no need to take it out and give it a fold.
  4. Lightly grease your work surface, and two half-sheet baking pans (18" x 13") or similar large baking sheets. Grease your hands, as well.
  5. Turn the dough out of the bowl onto a lightly greased work surface.
  6. Pat the dough into an 8" x 10" rectangle and cut it into 12 squares (about 2 1/2" each).
  7. Transfer the rolls to the baking sheets, leaving about 3" between them.
  8. Lightly cover the rolls with heavily oiled plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they're showing some signs of puffiness. Towards the end of the rising time, preheat the oven to 425°F.
  9. Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets. Note: For extra-crusty crust, forgo spritzing the rolls with water and instead add steam to your oven; for details see "tips," below.
  10. Immediately place the rolls into the oven. Bake them until they're golden brown, about 18 to 20 minutes. Remove them from the oven, and cool on a rack.
  11. Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature. Rolls may be reheated just before serving, if desired; tent lightly with foil, and heat for about 8 minutes in a 350°F oven.
Notes: Easy Ciabatta bread, 80% hydration, Tips to shape bread, handle, 80% hydration Ciabatta For Poolish (12~15hrs pre-fermented starter) 200g water 200 flour (all Duration: 11:56

Sourdough Ciabatta Bread

Sourdough Ciabatta Bread
Airy, chewy, crispy ciabatta rolls, 100% leavened naturally with sourdough starter.
Provided by: Amy Duska
Total time: 765 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
  • 1 tablespoon sourdough starter
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 3 1/2 tablespoons water
  • 1/2 cup active sourdough starter
  • 4 cups + 2 tablespoons bread flour
  • 1 2/3 cups water
  • 2 teaspoons salt
  • Serving Size: 1 g
  • Calories: 447 kcal
  • Carbohydrate: 90 g
  • Protein: 15 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Sodium: 586 mg
  • Fiber: 3 g
  • Sugar: 1 g
How to cook:
  1. Feed Your Sourdough Starter
  2. 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
  3. Make the Dough
  4. Mix the dough. Combine the active sourdough starter, bread flour, water and salt in a large mixing bowl. Use a stiff spatula or your hands to incorporate the ingredients, making sure there are no dry bits left in the bowl. Cover the bowl and let the dough rest at room temperature for 1 hour.
  5. Stretch and fold. Perform 3 sets of stretches and folds, 30 minutes apart. Keep the bowl covered in between each set.
  6. First rise. Cover the dish and allow the dough to rise about 50% in volume,. This can take anywhere from 3-6 hours at room temperature. Warm kitchens will take less time, cold kitchens will need more time. See notes for rising times.
  7. Second rise. Place the covered bowl of dough in the fridge for 8-36 hours for a long ferment OR proceed to the next step and shape the dough.
  8. Shape. Remove the dough from the fridge and generously flour your work surface before turning the dough out onto it. Flour the top of the dough and use your hands to form it into a rectangular shape. Be careful not to press the air from the dough. Cut the dough into 8 pieces and place them on a parchment lined baking sheet. Cover with a clean towel and allow the dough to rise at room temperature for 2 hours or until puffy.
  9. Bake. While the dough is resting, preheat your oven to 475°F (246°C). Bake the ciabatta dough for 10 minutes, turn the oven down to 425°F (218°C) and bake for an additional 20 minutes or until the crust is a deep golden brown. Allow the ciabatta bread to cool on a cooling rack for 30 minutes before slicing.
Notes: Sourdough Ciabatta Bread Recipe, Hydration: 85.00%Pre-fermented Flour: 5.75%Total Dough Weight: 2000 grams
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