Traditional sourdough ciabatta recipe, classic Italian bread
Preparing the sponge:
Measure the ingredients and take the time to do the sponge and dough by directions; otherwise, you won’t get the right results!
Dissolve the yeast in warm water. Add the flour in a large pot and pour in the yeast mixture.
Knead the ingredients around 10 minutes until you get a nice and soft dough. Leave the dough in pot and cover it tightly with cling film. Leave it to rise and rest for 15 hours at room temperature.
HINT: The pot should be very large so that the ingredients for the sponge and later for the dough could be mixed in it together.
Preparing the dough:
After 15 hours when the sponge is ready:
Dissolve the yeast in warm water. Add the yeast mixture into the sponge. Mix the mixture with a spoon or your hand for a minute until the ingredients start to mix together. Add milk and then use an electric mixer and begin mixing the dough. Mix the dough for around 3 minutes. At this stage, the mixture should have a very liquid consistency.
When you finished mixing slowly, start to add flour. The best way is to separate the flour into three parts. First, add the first part and mix a little (for a minute), add the second part, mix a little (for a minute), and finally add the third part.
After you added all the flour, knead the dough with your hand or in a dough mixture for about 12 minutes. Then add the oil and salt. Knead for another 3-5 minutes. When finished, the dough will have unusually wet consistency and will stick to your hands. If you measured all the ingredients right, everything will be fine.
Cover the pot tightly with cling film and set aside to rest and rise for 2 hours. The dough will rise a lot, so you must use a very big pot, so the dough doesn’t have problems with space while rising.
Cut a big piece of baking paper, put it on a baking pan, and sprinkle it with flour. Take as much dough as you need for 1 ciabatta and shape it into a loaf. Original recipe yields 6 ciabattas.
If you have problems shaping the dough because of its consistency, fold the baking paper in to sort of canals and pour the dough into these canals.
When the dough is shaped, leave it to rest for half an hour.
Preheat the oven on 220 C (about 430 F).
Just before you put the ciabattas in the oven sprinkle them with flour. Bake for a little less than half an hour.
When baked, take them off the baking paper and leave them to cool.
FOR THE DOUGH
500 g All Purpose White Flour
60 ml Milk. Warm
400 ml Warm Water
15 g yeast fresh
2 tsp Salt
50 ml Olive Oil
FOR THE SPONGE
350 g All Purpose White Flour
200 ml Warm Water
10 g Yeast fresh
Traditional sourdough ciabatta recipe, classic Italian bread
Ingredients
For the dough
- 17,63 oz all purpose flour 500g
- 2,11 oz milk 60g
- 13,52 floz luke warm water 400ml
- 0,52 oz fresh yeast 15g
- 2 tsp salt
- 1,69 floz olive oil 50ml
For the sponge
- 12,34 oz all purpose flour 350g
- 6,76 floz warm water 200ml
- 0,35 oz fresh yeast 10g
Instructions
- PREPARING THE SPONGE:Measure the ingredients and take the time to do the sponge and dough by directions; otherwise, you won't get the right results!Dissolve the yeast in warm water. Add the flour in a large pot and pour in the yeast mixture.Knead the ingredients around 10 minutes until you get a nice and soft dough. Leave the dough in pot and cover it tightly with cling film. Leave it to rise and rest for 15 hours at room temperature.HINT: The pot should be very large so that the ingredients for the sponge and later for the dough could be mixed in it together.
- PREPARING THE DOUGH:After 15 hours when the sponge is ready:Dissolve the yeast in warm water. Add the yeast mixture into the sponge. Mix the mixture with a spoon or your hand for a minute until the ingredients start to mix together. Add milk and then use an electric mixer and begin mixing the dough. Mix the dough for around 3 minutes. At this stage, the mixture should have a very liquid consistency.
- When you finished mixing slowly, start to add flour. The best way is to separate the flour into three parts. First, add the first part and mix a little (for a minute), add the second part, mix a little (for a minute), and finally add the third part.
- After you added all the flour, knead the dough with your hand or in a dough mixture for about 12 minutes. Then add the oil and salt. Knead for another 3-5 minutes. When finished, the dough will have unusually wet consistency and will stick to your hands. If you measured all the ingredients right, everything will be fine.
- Cover the pot tightly with cling film and set aside to rest and rise for 2 hours. The dough will rise a lot, so you must use a very big pot, so the dough doesn't have problems with space while rising.
- Cut a big piece of baking paper, put it on a baking pan, and sprinkle it with flour. Take as much dough as you need for 1 ciabatta and shape it into a loaf. Original recipe yields 6 ciabattas.If you have problems shaping the dough because of its consistency, fold the baking paper in to sort of canals and pour the dough into these canals.
- When the dough is shaped, leave it to rest for half an hour.Preheat the oven on 220 C (about 430 F).Just before you put the ciabattas in the oven sprinkle them with flour. Bake for a little less than half an hour.When baked, take them off the baking paper and leave them to cool
