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SideChef
Recipes
Homemade Ciabatta Bread

7 INGREDIENTS • 10 STEPS • 2HRS 45MINS

Homemade Ciabatta Bread

Recipe
4.7
3 ratings
Oh my goodness, there is nothing like fresh and homemade bread. This homemade ciabatta has such fantastic flavor and texture.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Oh my goodness, there is nothing like fresh and homemade bread. This homemade ciabatta has such fantastic flavor and texture.
2HRS 45MINS
Total Time
$0.36
Cost Per Serving
Ingredients
Servings
12
us / metric
Bread Flour
3 2/3 cups
Bread Flour
Bread Flour
to taste
Bread Flour
Salt
2 tsp
Water
1 3/4 cups
Cold Water
Olive Oil
as needed
Semolina Flour
to taste
Semolina Flour
Nutrition Per Serving
VIEW ALL
Calories
152
Fat
0.7 g
Protein
5.2 g
Carbs
30.4 g
Love This Recipe?
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Homemade Ciabatta Bread
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Make the easy dough. Set up a stand mixer with a dough hook and pour the Bread Flour (3 2/3 cups) in. Then add the Instant Dry Yeast (2 tsp) and Salt (2 tsp), but keep them separate in the bowl. Finally, add a cup of the Water (1 3/4 cups) and turn the mixer on low speed.
step 2
Slowly add more water until you have a soft dough. You may not need all of the water. Continue to let the dough hook do its work for 8-10 minutes.
step 2 Slowly add more water until you have a soft dough. You may not need all of the water. Continue to let the dough hook do its work for 8-10 minutes.
step 3
Then get out a large - at least 3 1/3 liter - square container with a lid and lightly drizzle it with Olive Oil (as needed). Turn the dough out into the container and make sure it is even.
step 4
Put on the lid and set it aside at room temperature to almost triple in size for 1 1/2 hours.
step 5
When the time is up and the dough is huge, dust a clean work surface really well with more Bread Flour (to taste) and Semolina Flour (to taste). Get two sheet trays, line them with silicone mats, and dust them as well.
step 5 When the time is up and the dough is huge, dust a clean work surface really well with more Bread Flour (to taste) and Semolina Flour (to taste). Get two sheet trays, line them with silicone mats, and dust them as well.
step 6
Turn the dough out gently onto the work surface gently, without deflating it or making it lose its shape. Dust more flour and semolina on the top. Cut it lengthwise into 4 equal loaves, then stretch each of them out just a bit to be a little longer.
step 6 Turn the dough out gently onto the work surface gently, without deflating it or making it lose its shape. Dust more flour and semolina on the top. Cut it lengthwise into 4 equal loaves, then stretch each of them out just a bit to be a little longer.
step 7
Transfer two loaves to each of the prepared sheets and set them aside to rise for another 30-45 minutes.
step 8
Preheat the oven to 425 degrees F (220 degrees C) when they finish rising.
step 9
Bake the loaves for about 25 minutes, they should become crisp on the outside and sound hollow on the inside.
step 9 Bake the loaves for about 25 minutes, they should become crisp on the outside and sound hollow on the inside.
step 10
Let them cool completely on racks, then serve immediately! It will also freeze well to use as you need it. Enjoy!
step 10 Let them cool completely on racks, then serve immediately! It will also freeze well to use as you need it. Enjoy!
Tags
Dairy-Free
Lunch
Bread
Snack
Shellfish-Free
Dinner
Vegan
Vegetarian
Italian
Side Dish
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