Your pictures didn’t come through, though. We should have an answer for you pronto. If too much dough gets on my hand I use the scraper to get it off, and I use my hand to keep the scraper mostly clean. I’m confused as to how I’m going to acquire a seam from stretching the dough into a rectangle. The loaves will look flat and definitely unpromising, but rest assured that they will rise more in the oven. For an interesting and delicious variation, this Sourdough Ciabatta Italian Bread … We use metric as it is more precise. The taste and texture were no doubt to compromise. Meaning “carpet slipper” in Italian, our ciabatta is simple elegance. It was still good bread, but it did not have the classic ciabatta open crumb. It was definitely not edible–despite the holes! :). You could use upside-down sheet pans as well although since they’ll be preheating in such a hot oven, you’ll want to make certain they’re really sturdy sheet pans or they may permanently warp from the heat. Do let us know how the King Arthur AP works for you, please and thank you. My sons have developed a taste for ciabatta rolls for their sandwiches. Thanks! Then make ciabatta bread dough and refrigerate for another 12 hrs. We are going to reach out to our testers and see if they had a similar problem. I absolutely love the crisp crust and large holes common to this Italian “slipper” loaf, so I was most excited to get started on this recipe. Is there a place on the internet where it can be viewed in the US? Thanks, Ronnie. This biga recipe will yield approximately 590 grams and 500 grams will be used in the corresponding ciabatta recipe. That may also produce more chewiness, but that could also be the result of flour used–the protein content especially. The flavor of this bread is fairly mild because the starter (biga) is not fermented for very long. And can I use the sourdough starter for this ciabatta recipe? So, Tyler- how did the second batch turn out? You might try not flipping the loaves the next time you try it and see if that makes a difference in the loaf height. I found it difficult to shape them, will try to get them thinner and longer next time. I was worried that opening the oven in the first half might let out a lot of heat and therefore, impact some of the height (kind of how cakes implode if you open the oven too soon into the bake). That is a great-looking loaf! I will try again tomorrow using hand mix with an extended mixing and kneading. Kindly let us know how things turn out…? temperatures to make sure I didn't The bread is good but has nothing to do with your picture as the crumb is tight with very small holes. Mmmmm when mixed in the first step I thought I’d just opened a lovely beer the aroma was lovely. Let rise to peak. What does ‘rested’ biga mean? I put it in a bowl and in less than an hour it was more than doubled. We are on Weight Watchers around here, so it won’t go as fast. It will stick to your work surface. Then I turn the machine off for 12 – 72 hours. it again this It’s finishing in the oven now and I can smell the herbs and Olive Oil. Place the dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 1/4 hours. It will be sloppy! Stanley, if you toggle the US/METRIC button above the ingredients, you’ll see the weights. Our fingers are crossed as well, John. ok. Is it temperature? Leave bown inside plastic bag or cover bowl with easyseal or similar. If yes how much water should I use? BTW, I always use unbleached flour. Would a small tray of water help instead so as to not shock the loaves with a wave of cold air? After the first rise before shaping?? You get used to that if you bake a lot. Just roll the dough in dish full with flour. Letting bread rise for too long can contribute to a yeasty taste. I almost can answer my own question. So glad you enjoyed this recipe, and looking forward to hearing more about your baking adventures! I read through the comments, and I think the main issue is that this is a bread maker's recipe. Here, a few tips. Taste is great also. Donal, I think the problem is yeast. Biga looked bubbly and smelled great at 18 hours (by choice). Will be trying again in two days. I was making it to go with a pasta dinner, so I added some seasoning to the dough and to the top of it, and it was a big hit! It looks like a transcription error. I would try it again exactly as written and once perfected, then you can add in your own touches. I let 1 pan with 2 loaves rise for about 1 1/2 hours and the other for closer to 2 hours. Finish kneading on a well-floured surface until the dough is still sticky but beginning to show signs of being velvety, supple, moist, and springy. Love it!!! (Works with most things in life, I find!). John, if you click the biga link in the ingredients, you’ll find the entire recipe, tips, tricks, and reviews. Tiles are also available at the above sources as well as at many tile stores listed in the Yellow Pages. I didn’t try and flip the loaf onto the pizza stone but just put it on with the parchment paper. The flavor from a slowly developed biga, the chewy texture, the open crumb. When I defrost the other loaves I’ll let you know. Bake ciabatta loaves 20 minutes, or until pale golden. The answer is that water weighs more per volume than flour. This is a wonderful recipe, and I’m sure we can make some wonderful sandwiches out of these. In this recipe, it’s closer to 4.7 ounces per cup. Hi I wanted to know if I can use water instead of milk? I am new at baking and I want to know how to measure the biga. It is dead simple - great I have a tip about handling the dough. Anyway I had the air bubbles and nice crust the crumb just was soft. This bread was so simple to make (besides having the wits about me to plan one day ahead). Thrilled to hear that you had such a lovely experience! Worked like a charm, and when I formed the cylinders I wasn’t afraid to use flour. I just wanted to understand what spraying achieves. Please keep me posted. Cut how you like it and put in preheated oven at max temp for 20 min. The damp kitchen towels used to cover the loaves during the second rise STUCK costing me lift and gas as I tried as gently as I could to free them. Making The dough was fairly manageable, so I didn’t knead it much. I followed the ingredients exactly and used a scale. I added a little extra salt (about 5g more for a total of 20g). Well, I have a normal/small sized mixer and ran into a problem. The taste is great. Mary, there are a few different reasons that bread can taste yeasty. Decent pizza dough. Don’t stretch too much. And your tricks and tactics for next time sound perfect. I made the biga yesterday night and the dough this morning before going to work. Could be my new favourite. Each time the bread is delicious regardless of number of holes. To the reader, I’d say go ahead and bake the dough. Hi Diane, I really don’t recommend halving this recipe. Love that ingenuity, Brenda! (We know, we know, why switch it up when what you have works? Any ideas what went wrong? We’re so glad this turned out spectacularly for you. the remark about the bench scraper was right on the money- i literally poured it onto my counter [covered in flour] and scraped it around – i almost went nuts due to the liquid nature of this dough wound up forming it into logs by dividing into 4 and slapping each one around w/ hand/scraper on a floured surface – then put each log onto a peel to rise, then rolled them onto stone to bake came out decently next time i will handle it better and i think it will be perfect. I found the instructions very simple to follow. Any suggestion about what I have done wrong or some tips for having the big holes? I’ve got the 4 loaves rising by the fire, oven is preheating as I type…I’m so hoping that I get nice big holes! No matter what, it really is never the same thing twice. Carrie, I would make sure that the stone is very hot. At this point I have a choice to use the bread machine to finish the bread, or make dough and bake the bread in the oven using your instructions. I covered everything with a ridiculous amount of flour, but still my hands ended up a sticky mess PLUS the dough was really too slack to be able to “knead” by hand anyway (it ended up being repeated “folding”). Just the right amount of holes. Hi! I find that my breads’ crusts soften a bit when they cool completely. Try letting them rise for 1 1/2 hours, especially if you are in a hot area/kitchen. This was fun to make, and turned out very nice. Would appreciate your help on this. And please let us know. Stay tuned…. All I can think of is that the towel was too wet. I didn’t incorporate more than a couple of T of the flour that was directly under the dough. Even on the lowest speed, water was flying out of the bowl due to the biga sloshing it around. The bread of course was wonderful, but the pizza crust was light and airy and perfectly crispy on the bottom with some air bubbles and great flavor – a simple raw tomato sauce, a little garlic, some fresh basil and oregano and some fresh mozzarella! I have a question about the yeast. Will do and let you know. I scraped as much dough as possible off the loaves, covered them with plastic wrap sprayed with a coating, and let them continue to rise. Its plain rustic elegance is its charm. If you’d like to use kosher salt, then I’d suggest weighing it as you may need more than the 1 tablespoon to get 15 grams. I like King Arthur @ 11.7% for this recipe. 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 and beat dough at medium speed 3 minutes. Maybe 4 to 5 ounces for this recipe, at least the first time you try it. It’s always hard to tell when not there. Hi Sukanya, so glad you found a bread for your paninis. Thank you ❤️. I had the tiniest bit of biga left over, so for kicks I added 1/2 C flour and 1/2 C water and that gorgeous little thing hasn’t missed a beat! Like I said, I think this loaf is fantastic served with olives, or cheese, of nuts and fruit, or just about anything. Did anyone feel this way? I have just put my 2 loaves (I’ve made a full biga and half the ciabatta recipe, I’m aiming to keep the biga going to make loaves each week) on baking paper. Daniela. It did taste really good, just NOT what I wanted. 4:45pm yesterday mixed up the following: 60g of my base starter from its container in the fridge 230g room temperature water 300g AP flour covered it and set it on top of the fridge. Based on the weight listed here, I’d use table salt. Now I’m wondering how to keep all this delicious bread fresh…I never know how to properly store it. I’m going to open this question up to our recipe testers and our readers, as I know several folks who’ve made this loaf many times and can probably speak to the differences various brands or types of flour impart. Shouldn’t the milk be scalded before use, to nullify this? But I feel as if I’m still doing something wrong. I found as well that not inverting the loaf produced a higher rise. worth paying for the site just for this recipe but the mag is worth $24 every year!! Not bad, but like the you indicated, a tighter crumb. It was worth the time, and I won’t say effort because there was no effort. English Translation of “ciabatta” | The official Collins Italian-English Dictionary online. Yummy homemade flavor and the smell is delightful !!! If you do choose to double the recipe, make sure to use weights and not cup measures. The salt alone won’t much change the nature of the starter except to slow yeast activity and tighten the gluten. How come? And yet sometimes a little change is good…). (The natural inclination while kneading it is to add lots of flour to the very sticky dough, and pretty soon you won’t have ciabatta.) at room temperature and then bake. I am hoping to hear back as I would really love to make this!! Hmmm…wonder what I am baking on Sunday??? Hi Wayne, our testers made the recipe with active dry yeast. I mentioned that last one because a lot of the time bakers will measure out flour by volume, thinking that they are using the amount of flour specified in the recipe – when in fact they are using significantly more, since the flour they are using is more dense than the measurements are intended for. I did fumble a bit when I was flipping one of the loaves onto the pizza stones…perhaps is was the first one we ate :). If I use bread flour will it squat less? After rising the dough was puffy, pillowy and lots of bubbles. I wish I had some flour I could send you but I’m all out, too! 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. This recipe is quite a challenge, I’ll admit. If you want to bake some of the loaves one day and the others the next, you can pop the remaining ones, shaped and ready to go into the fridge overnight and bake them the next day. I kept my hands damp. If no stand mixer or food processor can you put the ingredients in a bread machine in the same way as the stand mixer and use the “dough” setting? Will try this soon. I generally buy 0%-2% milk fat milks. We’re going to look at the recipe to see if we can make that clearer so as to prevent confusion in the future, so thank you for letting us know that wasn’t clear. never with a 'sponge' so I'm not By 9am the next morning it was ready to go. May try sprayed plastic wrap? Comes out too dense, not full of the random sized bubbles I'd expect in ciabatta. Pauline, so glad you liked it. I have this recipe in the bowl for the initial rise after the first “knead”. Simone Rolls – Great for school lunches or served as a dinner roll Baguette – A traditional Parisian Baguette Ficelle – A thinner, smaller version of a Baguette Ciabatta (meaning slipper) – A traditional Italian bread roll Cheese & Garlic Cob (Saturday & Sunday only) Traditional Vienna – A beautiful crispy crust and soft center Batard – Just like a Baguette only much larger But this is a solid recipe. Planning to make again tomorrow, but this time plan to use a loaf pan. The bread itself is said to have been developed in the 1980s as an Italian version of the French baguette. Ciabatta can be tricky so I’m glad you follow your instincts and just be relaxed with it. Ted, that’s excellent news! It will stick to your hands. I travelled to Italy last October and have been making Tuscan Flatbread ever since. And then, with those wet hands, pull it into the rectangular shape. It also makes it require less kneading. Let us know what you think. That causes a decrease in the hydration level, hence smaller holes as there is less steam to cause those lovely bubbles. Would it safe to assume that to try to get bigger holes I should keep trying to add a little more water next time, I think I remember watching something from Alton Brown who I also love and he said that higher moisture content helps make bigger holes? Less handling is the key, although 2-3 stretch and folds is pivotal to gluten strength holding bubbles. Please write back and let me know. My Biga is looking like bread dough using your ratio. Thanks muchly. Thanks so much for the response…love this recipe..experimenting with different flours and yeasts in search of the magic Holey bread :). Greatly appreciate your patience and perseverence and so happy you’ve been happy with what’s coming out of the oven! Great suggestion on using the dough as a pizza crust! Will this work okay in the recipe as well? If that still doesn’t work for you, rather than inverting it, slide the dough on its parchment onto your baking stone and bake it that way. Hi Tam, to be perfectly honest, we didn’t test it using a bread machine. Don’t be discouraged. The first time I made this the bread The “crumb” well I’m happy with it. This is big inspiration. Many thanks for letting us know! We’re also feeling rather impressed and amused by you having such una buona forchetta, that is, a good appetite, for those loaves. I know the dough needs to be sticky, but what I had was barely workable. So pleased to hear this is your go-to recipe. it was that nice and rustic looking as well as tasting good. Did I overproof it? Out of curiosity, how did your ciabatta turn out? My dough still had a bit of stickiness so I held out hope. It also needs a slow-rise and long-fermentation process to create the big holes in… But I am so glad to hear you persisted and didn’t add a ton of flour, which would have totally ruined your resulting bread. I made 100% sure that I added zero flour while working the dough. I thought the dough would be dry enough to release from the parchment. Just want to point out that Italians do not pronounce this “chuh bah tuh” – that’s Americanized Italian, which is fine, but it’s not how Italians say it! This artisan bread has an open crumb and chewy crust. Incredibly wet. I also use more yeast to help the heavier whole wheat dough proof better, and I add more salt to help bring out the richer nutty flavor of the whole wheat flours. I really want this to work, but now I believe older mixers had smaller bowls. When I get stressed out, I make bread. If you are inexperienced in working with dough, perhaps the texture of the dough could feel "wrong" and you may instinctively add flour and ruin its texture. We’re curious. You are quite, quite welcome. The bread is not where I would consider perfect, but it still turns out really good and I can eat a whole loaf in no time all by myself. Who knew half and half kills yeast? 95. If this still doesn’t work, peek at your dough as it rises. Loved the results and taste. Daniel, thanks for taking the time to comment! i will try for sure! Now the two cups of biga is a combination of a lot of water, flour, and air from the fermentation. Hi there!! You can add flour when sticky. I think you’ll be happier with the results. I also used fast rising yeast which later I read is more suitable for bread machines. The final product has a dusty, crisp crust and a soft, delicious crumb. cups) is made. In the meantime, I imagine a huge over stuffed sandwich in the hollowed out bread. We’ve added quite a lot of notes from our testing experience to this recipe—namely that you really shouldn’t be adding extra flour to the dough at all. I have never heard of biga, what is it please? May not be perfect, but I am happy with how it feels and tastes! I’m sorry for your disappointing results but I do think the flour is the culprit. It is not a typical bread dough. I already have a 100% hydration sourdough starter, is it the same as biga? Thanks, Tracey. Then tell us. You can check this yourself by weighing one cup of water 8.321 ounces (235.9 g) versus 1 cup of flour. I tried this recipe three times, and it failed all the time. Ciabatta Recipe © 2011 Carol Field. I posted a picture a few weeks ago on baking it in a loaf pan. I’ve added this information to the recipe to prevent others from having the same moment of concern and “Oh man, how warm is warm? Ciabatta definition is - a flat oblong bread having a moist interior and a crispy crust. Recipes on the net seem to vary from almost none to 20 minutes. Hi Jason, the baking trays are upside down. it was new and had a good date, I’m guessing it’s a carryover from cutting the dough? It just does not agree with me. All went quite as described but though the dough was very sticky as I took it out of my food processor, it was no more after the kneading (I didn’t add any flour, just powdered my table). Hi Vice-Versa, I spoke with Cindi, one of our professional bakers. Hi! Thanks! It ends up as a flat 6″ (15cm) wide loaf which scarcely rises either when left for the ~2hours or when baked. More air bubbles than I thought I’d get. As I am new to bread making and am really only interested in ciabatta, this recipe gives the best-tasting bread of the recipes I have tried. Choose a good quality flavorful olive and you won’t need to load the dough down. It turned out fantastic, delicious flavour and perfect snap to the crust, the way a good bread should be (though I don’t know how you can fully cool these without slicing in for a sample). Thanks the dough is rising beautifully but too much for two of us! First batch I am doing today as original recipe calls. And I use the organic unbleached all purpose four. It’s also important not to overdo the amount. I prefer using live yeast blocks. I always use this as my go-to recipe for bread. wow. I bake bread twice per week, and was stunned at such poor results. Despite Carol’s recommendation I was using bread flour (protein content 11.7%) Changing to much cheaper all purpose with a protein content of 9.7% seems to have solved the wetness issue. Kindly let us know how it goes…! In the case of ciabatta I recommend the second method only. It will be great if there is an alternative to this. The author gives some tips on using and storing the biga. 2. Our Ciabatta: meaning Slipper in Italian, we don't suggest you wear the rolls on your feet, they're not waterproof or particularly comfy. Roll each portion into a cylinder, then stretch each cylinder into a rectangle about 10 by 4 inches, pulling with your fingers to get each portion of dough long and wide enough. Just remember that’s the way it’s supposed to be. I have to say, every time I’ve tried to make ciabatta, the big holes have all been at the top, so I find the idea of flipping them right before baking really attractive! Also, the weights come directly from the author and have been checked by our testers. The milk fat can coat the yeast cells slowing down or inhibiting their bloom. I make this all the time. My students, most beginners, have a tendency to think more is better when adding extras to baked goods. Please keep us posted on all your trials. I’m going to try mixing more flour in and having another rise, which i hope won’t negatively affect the taste or structure. Every oven is different.”. Your oven may not be calibrated properly. I’ve heard of “starters” lasting for years but if you take two cups out to bake loafs today and then again a few days later how does the Biga replenish itself? Hi Tyler, that is a possibility as the dough is very wet and sometimes too much flour is added in the attempt to make it easier to work with. The dough wasn’t super wet when I turned it out on a floured surface. With the ease of use of this recipe and no doubt incredible flavour I will definitely be using again. They still won ’ t begun mixing my hand since using my mixer... Freshness of the biga recipe mixed with water in the case of ciabatta you might think that might... Minutes of baking bec ’ s ready before the addition have used this recipe heat. A good quality flavorful olive and you ’ ve done it all what substitutions do replenish. To know how it turns out that accompanies the ciabatta recipe sit on the site you try ``! 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You like this recipe be made with either kind of adjustments would you have a biga the! Up the oven pre-heat a good suggestion, will try out this again. Onto that turns out a bench scraper and damp fingers from everyone ’ s one our! You should not need to get wet on wet…like closing a book when the results are than... Point/How long should the milk with ciabatta, first of all, good for you please!