does anyone have the recipe for ciabatta bread?

Answer 1

INGREDIENTS:
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt

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DIRECTIONS:
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.



its alot of work

Answer 2

Google "ciabatta bread" ------ there are 367,000 results.

Answer 3

Here are a few sites:

Answer 4

no, no i don't

Answer 5

Here's a couple ones that sound so yummy! Hope they help hun :)

Ciabatta 1

Ingredients:


Poolish:
1-1/4 cups cool water (60-70°F)
1/8 tsp. instant dry yeast
2-1/3 cups all-purpose flour

Dough:
4-1/3 cups all-purpose flour
7/8 tsp. salt
1/2 tsp. plus 1/8 tsp. instant dry yeast
1-1/3 cups tepid water (75°F)
3 tbsp. olive oil

Rising and Baking:
1/4 cup all-purpose flour
1/4 cup cornmeal
1/3 cup water, plus water in a spray bottle

Directions:

Poolish:
Place cool water in medium bowl; add yeast and stir in flour until well mixed. Cover and let stand at room temperature 10-12 hours or until the mixture is doubled in size, light and foamy with large bubbles.

Dough:
In large bowl mix flour, salt and yeast. In a medium bowl whisk together
tepid water and olive, then add to flour mixture. Add Poolish to flour mixture. With hands, mix dough until all ingredients are incorporated. Continue mixing, scraping side of bowl, for 8-10 minutes or until dough holds together and is slightly smooth (dough will be sticky, but resist urge to add more flour, dough will become less sticky as process continues). Scrape sides of bowl clean. Cover and let stand 20 minutes.

To develop gluten in flour, stretch and fold dough in series of 4 folds as follows: Turn dough onto floured surface; pat with palms of hands to flatten slightly. Fold side of dough nearest you to center, stretching dough as you fold. Stretch and fold dough opposite you to center. Stretch and fold right side of dough to center; repeat with left side.

Slightly dust bowl with flour; place dough, seam side down in bowl. Cover and let stand 30 minutes. Repeat the 4 fold process 3 more times, resting the dough 30 minutes between foldings. After the last fold, oil the inside of the bowl, cover and let stand 50 minutes.

Final Preparation and Baking:
Line a large baking sheet with a clean kitchen towel. In a small bowl, mix flour and cornmeal together. Sprinkle 1/3 of the mixture in a 12x4-inch strip on towel-lined pan. Remove dough from bowl and gently place on a floured surface (Be careful not to deflate the dough). Lightly flour and gently pat the dough into a 10-inch square, about 1-inch thick. Let rest for 5 minutes.

Cut dough into 3 equal strips. Stretch 1 dough strip in a 12x4 inch loaf; place on cornmeal strip of towel. Create fold in towel next to loaf; sprinkle with cornmeal mixture and stretch and place second strip. Another fold, sprinkle with cornmeal and stretch and place the last strip of dough.
Cover dough with another kitchen towel (not plastic wrap), and let stand 45 minutes.

Place large baking stone in center of oven, with the broiler pan on the bottom rack. Heat to 450°F. Dough should spring back slightly, if too quick, allow to continue to rise longer. Lightly sprinkle tops with cornmeal mixture. Invert onto a transfer peel and slide onto baking stone. Repeat with other loaves.

Pour 1/3 cup water into broiler pan, mist tops of loaves and bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped on bottom. Cool on wire rack.

Ciabatta 2

1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast
DIRECTIONS:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

Summer Ciabatta

INGREDIENTS
Biga (starter)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/8 teaspoon instant yeast
biga (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon Baker’s Special Dry Milk or nonfat dry milk
1/4 cup water
2 tablespoons olive oil
INSTRUCTIONS
Mix the biga ingredients in a small bowl until well combined. Let the biga rest overnight, covered, or for up to 15 hours.

Place all of the dough ingredients, including the biga, into the bowl of your mixer, and beat it at medium speed (speed 4 on a KitchenAid), using the flat beater, for 3 minutes; the dough should have started to clear the sides of the bowl. If it hasn’t, increase the speed of the mixer, and mix for an additional 2 minutes

Switch to the dough hook, and knead for an additional 3 to 4 minutes; the dough will be extremely soft. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for 1 1/2 to 2 hours, deflating it once midway through the rising time, if you happen to be around and it fits into your schedule. Note: you may also prepare this dough in a bread machine programmed for the dough cycle.

Transfer the dough to a well-oiled work surface. Lightly grease a half sheet baking pan (18 x 13 inches) or similar large pan, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10 inches long, and place it crosswise on one half of the baking sheet. Flatten the log with your fingers till it's about 3 to 4 inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap or a proof cover, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.

Spritz the risen loaves with lukewarm water, and dust it very lightly with flour. Bake the loaves in a preheated 425°F oven for 25 to 30 minutes, or until they’re golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
Yield: 2 loaves.

Pan Bagna
The name of this delicious stuffed sandwich translates to “bathed bread.” This reference comes from the olive oil drizzled heavily over the inside crust.

Split a ciabatta in half lengthwise, and brush or drizzle each half with olive oil. Fill the ciabatta with Italian cold cuts, provolone cheese, chopped olives, softened sun-dried tomatoes, sliced red onions, lettuce, basil leaves, sliced peppers or pimientos, or any combination of any similar sandwich-type fillings. Wrap the sandwich tightly in plastic wrap or aluminum foil, and top with a weighted baking sheet (a baking sheet with a couple of bricks or heavy cans on top). Let the pan bagna rest under the weights for a couple of hours, then slice and serve.
Yield: 8 to 12 servings.

Garlic Bread
I'm sure we're all familiar with the typical white/squishy, butter-soaked type of garlic bread so prevalent in the '60s and '70s. In fact, I myself find it still a very tasty treat. But as the recipe's so simple, I decided to do here a “new-age” garlic bread—still simple, but hopefully even more enjoyable. The bread is crustier, the garlic fresher, and olive oil as well as butter plays a major role. Serve this with your favorite tomato-sauce-based pasta dish, and you'll understand again why garlic and tomatoes are just so right together. Ciabatta is the perfect loaf to transform into garlic bread.Topping
1 medium head garlic, cloves separated and peeled (about 2 ounces, about 15-20 cloves), finely minced*
1/2 cup (1 stick) butter, melted
1/3 cup (2 3/8 ounces) olive oil
pinch of salt
4 ounces parmesan cheese, cut in chunks and grated (1 cup grated)
parsley (if you like)