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Ciabatta Bread Recipe

From Your Oven to Your Table: Perfecting the Art of Homemade Ciabatta Bread

By Paula Roza PricopPublished 5 months ago 3 min read

Ciabatta Bread Recipe


• 3 1/4 cups bread flour

• 1 1/2 teaspoons salt

• 1 teaspoon active dry yeast

• 1 1/2 cups warm water (110°F/45°C)


1. Mix the Dough: In a large bowl, combine the bread flour, salt, and yeast. Add warm water and stir until a sticky dough forms. The dough will be wetter and stickier than traditional bread dough.

2. First Rise: Cover the bowl with plastic wrap and let it rise at room temperature for about 1 to 1.5 hours, or until it doubles in size. The long fermentation time enhances the flavor and texture of the bread.

3. Shaping: After the first rise, generously flour your hands and a work surface. Turn the dough out onto the floured surface and gently shape it into a rectangle or oval, trying not to deflate it too much.

4. Second Rise: Transfer the shaped dough onto a parchment-lined baking sheet. Cover it loosely with plastic wrap and let it rise for another 1 to 1.5 hours, or until it becomes puffy. The dough won't double in size like traditional bread, but it should noticeably rise.

5. Preheat the Oven: Preheat your oven to 450°F (230°C) about 20 minutes before the dough has finished its second rise. Place a shallow pan on the bottom rack of the oven.

6. Bake: Transfer the risen dough, still on the parchment paper, onto a baking stone or an inverted baking sheet in the oven. Pour a cup of hot water into the shallow pan in the oven to create steam. Bake for 22-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

7. Cooling: Remove the ciabatta from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Ciabatta is best enjoyed fresh, but it's important to let it cool to allow the interior to set properly.

Technological Process Summary:

1. Mixing: Combine flour, salt, yeast, and water to form a sticky dough.

2. First Rise: Let the dough rise until doubled in size, covered with plastic wrap.

3. Shaping: Gently shape the dough into a rectangle or oval on a floured surface.

4. Second Rise: Let the shaped dough rise until puffy, covered with plastic wrap on a parchment-lined baking sheet.

5. Preheat Oven: Preheat the oven to 450°F (230°C) with a shallow pan on the bottom rack.

6. Baking: Transfer the risen dough (on parchment paper) onto a baking stone or inverted baking sheet. Pour hot water into the pan for steam. Bake for 22-25 minutes until golden brown and hollow-sounding when tapped.

7. Cooling: Cool on a wire rack for at least 30 minutes before slicing.

Ciabatta bread, a beloved Italian classic, offers a nutritional profile that combines flavor and health benefits. It is often considered a better alternative to traditional white bread due to its lower glycemic index. This means it causes a slower rise in blood sugar levels, providing sustained energy and reducing the risk of sudden energy crashes.

Nutritionally, ciabatta is rich in carbohydrates, the body's primary energy source. It also provides essential dietary fiber, promoting healthy digestion and aiding in weight management. Additionally, it contains various B-vitamins, particularly niacin and riboflavin, crucial for metabolism and overall vitality.

However, ciabatta, like most bread, is naturally low in fat and protein. Therefore, it's beneficial to pair it with protein-rich foods like lean meats, legumes, or cheese to create a balanced meal. While it contains some minerals such as calcium, iron, and magnesium, the quantities might not be significant enough to fulfill daily requirements.

Furthermore, it's worth noting that homemade or artisanal ciabatta without preservatives offers a healthier choice compared to processed versions. Watching portion sizes is also essential, as bread, even ciabatta, contributes to daily caloric intake.

In summary, ciabatta, when consumed in moderation and as part of a balanced diet, can be a valuable source of energy and nutrients. It’s a delightful addition to meals, offering a delicious way to incorporate carbohydrates and fiber into a well-rounded, nutritious eating plan.

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About the Creator

Paula Roza Pricop

Paula Roza Pricop was born on September 6, 1983, in the vibrant city of Bucharest. From a young age, she exhibited a keen curiosity about the world around here. She's parents encouraged here thirst for knowledge.

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