Ciabatta
Week #7 of the The Bread Baker’s Apprentice Challenge
Ciabatta (pronounced cha-bat-a) literally translates to “slipper”. The name was said to be given because the shape of the bread resembles a slipper. Ciabatta is an Italian white bread with a crisp crust and a soft, porous crumb. Ciabatta was said to be first made in Liguria. There are many variations of Ciabatta and they vary from region to region. We had several different versions to choose from: Regular Ciabatta, Wild Mushrom Ciabatta, Ciabatta with Cheese or Carmelized Onion and Herb Ciabatta. Since it was my first foray into Ciabatta bread I chose the regular Ciabatta.
Onto my trials & tribulations…I started off making my poolish (starter) with milk, as it was one of the approved substitutions for water. I followed the instructions in the book and finished my loaves. They came out of the oven & looked nothing like the pictures in the book! There were very few holes in my crumb! Insert sad face. My saving grace was that the bread was indeed very tasty! So not all lost. I have great sammie bread for the week! I proceeded to make a new poolish immediately, as you must leave it out for 4 hours and then refrigerate over night. I needed to be ready to try again the next day. This time I made the poolish with water.
So the next day, I once again press forward. I am full of optimism & am determined to get this right. I continue through the steps in the book and get to the fold and stretch method (where I have a feeling that my bread went astray). I decided that the book (sorry Peter) was not really clear on the folding instructions for me. I’m a visual person and need to see things — preferably demonstrated by someone in front of me. So since Peter wasn’t at my house to help me out, I went to the next best option…the internet!
I found several step by step videos which were very helpful! So armed with my new information I continued on shaping, folding and waiting for the time to bake my creation! This time, although still not where I would have wanted it to be hole wise, it was much improved & oh so tasty!
What do you like to eat your Ciabatta with?
Dry Ingredients to make the Poolish (starter): King Arthur Bread Flour, Salt, Yeast
Milk added to Poolish ingriedients.
Poolish all ready to be made into dough! Marta here we come.
Poolish added to additional ingriedients to form dough
Dough blob ready to be pressed into a rectangle & then shaped, folded, shaped, folded (you get the picture)
Stretched out onto a flour bed & ready to be folded
Folded and Stretched and Proofed nicely
Shaped & ready for their steam sauna (aka the oven)
Now that’s what I’m talking about! Fresh out of the oven.
Insanely delicious with simple extra virgin olive oil!
Sneak Peak: Next week’s challenge: Cinnamon Buns & Sticky Buns (OH YEAH BABY!)
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Oh bread is my biggest downfall, next to chocolate! This looks wonderful.
Thank you! Well then I’m sure you’d love the nutella panino I made with the Ciabatta bread tonight
Smashing together.
Awesome. They look so very good.
I loved this bread too and will definitely make it again.
Great photos,
Susie
You did a great job, I wish I was better at bread baking. Looks really good.
I heart your site!!!!
I love bread…It is one of my favs. Ciabatta is fantastic….
I have made bread before, but it was a Reuben bread, Jalapeno chedder bread and Cinnamon Swirl….I would love to try to make Ciabatta or even attempt Challah and others.
YUM! I can’t wait to make ciabatta. Two more weeks for me.
Your loaves look fantastic.
This bread is still gorgeous. I ams ure the flavor was amazing, too! I am probably going to go the biga route, so wish me luck. I am crossing my fingers for beautiful holes!
Thanks Susie! I really appreciate the encouragement. I might be starting to feel like a baker! haha I’m REALLY looking forward to sticky buns this week. Might even give them a whirl this weekend.
Thanks Dajana! If I can bake bread, I’m sure you can too
Ah, Thanks Miranda that’s so nice of you to say! You should def try Ciabatta & Challah! They have been two of my favorites in this bread baker’s apprentice challenge so far!
Thanks so much Wendy! I’m always in awe of your baking skills! You’re very talented!
Hi Haley! Yes, the flavor was amazing. I’m just such a perfectionist. I’m sure I’ll be giving it another try soon. Maybe I’ll try the Biga next time
Can’t wait to see how yours turn out! (Fingers crossed, not that I think you’ll need it 
Your bread is beautiful! Like you, I didn’t get the nice big holes, either. I think the combination of high altitude and the deflating during the stretching and folding process kinda killed it. Like you, I’m totally visual and loved your step by step photos! I’m gonna try it one more time and just fold the dough, not stretch it. Also, I’m gonna try using active dry yeast, not instant. Wish me luck!
Thanks Frieda! It was so good but I’m a perfectionist & will probably try it again just to try to improve on the holes. I really enjoyed the videos I found online. They were quite helpful. Let me know how it turns out for you just folding. Good luck
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My first attempt at ciabatta was also somewhat disappointing, I am trying again. Mine rose too high. I had big air bubbles, but not as big as I wanted.
It sounds like yours tasted wonderful and that is the most important thing!
Oh Yum!
I love your website!