Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Genuine Italian Ciabatta Bread Recipe
    Lost? Site Map

    Genuine Italian Ciabatta Bread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef Anders Ostergaard's Note:

    Great food deserves to be accompained by great bread - this is the one I bake myself these days... I never really measure anything, so the ingredients are aprox., but I tried to measure up what I usually do - and below is what I came up with.. How ever feel free to experiement around with the flours - add more bolted flour for a heavier and more rustic loaf and more durum for a more filling one. However an all durum flour bread wont turn out very well so always use more regular flour than durum... It may sound like a lot of time to make, but the actual working time is very limited. Enjoy

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    loaf of ...

    Units: US | Metric

    Directions:

    1. 1
      Mix yeast and water in a large bowl. Then add the flours and knead the loaf by hand for about 10-15 minutes. Add the salt in the last 2-3 minutes.
    2. 2
      Let the bread rest in the fridge in a closed container - with room to raise, for at least 24 hours (I often keep a batch in my fridge and just take out chunks to bake, when i need some bread, leaving the rest of the dough in the fridge - it keeps for a few days (3-4).
    3. 3
      Take out the dough about 2-3 hours before baking, letting it reach room temperature. Do not knead the dough and be careful not to knock out all the air, just let it rest around the flour dusted kitchentable under a clean kitchentowel. Bake the bread in a 250 degrees celcius oven pref. on a heat resistant stone. Throw in a bit of water in the bottom of the oven to create some steam when the bread is inserted. Reduce the heat to around 220 degrees celcius after 10 minutes Let the bread bake for around 30 minutes but check it earlier.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Genuine Italian Ciabatta Bread

    Serving Size: 1 (845 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1576.5
     
    Calories from Fat 41
    63%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 3897.3 mg
    162%
    Total Carbohydrate 328.1 g
    109%
    Dietary Fiber 13.5 g
    54%
    Sugars 1.1 g
    4%
    Protein 47.7 g
    95%

    The following items or measurements are not included:

    durum flour

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites