Baking Classics: Ciabatta

Baking Essentials. Bench Scraper. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques How To Make Pan Rolls By RebeccaGordon ButtermilkLIpstick Pastry Chef TV Cooking PersonalityBaking Classics

The Technique

Ciabatta

Ciabatta is easily recognizable by it’s flat, rectangular shape that may be scaled into various sizes from rolls to loaves. The Italian term translates quite literally to mean “slipper”.  It was created in 1982 with the purpose of crafting something comparable to the French baguette. One point to note is that the dough needs time to develop. The procedure begins with an overnight starter then two rising periods before it’s shaped & left to rise once again before baking. It’s not a difficult bread to make & your reward is two beautiful loaves that may be used for a variety of needs in the kitchen. Learn how to make Ciabatta bread in your very own kitchen.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickRustic Ciabatta
makes 2 loaves

3 3/4 cups bread flour, divided
1 1/2 cups water
1 1/4 tsp yeast, divided
2 tsp kosher salt
3 Tbsp olive oil

Stir together 2 cups bread flour, 1/4 tsp yeast & the water in a large bowl. Cover with plastic wrap & set aside on the counter top for 12 to 18 hours.

Stir the remaining 1 3/4 cups bread flour & the remaining 1 teaspoon yeast into the starter mixture. Push it to the bowl sides using a rubber spatula & ring it around several times to begin incorporating the mixture. Transfer the dough to the bowl of a stand mixer, then add the salt & the oil. Blend on Low speed with the dough hook 30 seconds. Increase to Medium speed & blend 1 minute or until the dough comes together in a mass & cleans the bowls sides. The dough will accumulate around the hook. Transfer the dough to a lightly greased bowl, cover with plastic wrap & allow to rise 1 to 1 1/2 hours or until doubled in bulk.

Press the dough down in the bowl to release the air. Cover with plastic wrap & allow to rise 1 to 1 1/2 hours or until doubled in bulk. Transfer the dough to a heavily floured surface. Push the dough down to release the air bubbles & divide into two pieces that weigh approximately 1 pound each. Working with one piece of dough a time, shape into a 4 x 10-inch rectangle. Transfer to a parchment paper-lined half sheet pan reshaping the dough as necessary. Repeat the process with the remaining piece of dough & place 4-inches apart on the pan. Cover loosely with plastic wrap & allow to rise 2 hours or until doubled in bulk.

After 1 1/2 hours, position one rack on the lowest position in the oven. Place a 13 x 9-inch baking pan filled 2/3 full with water on the rack. Position a second rack directly above it. Place two inverted cast iron skillets directly on the rack. Preheat the oven to 450 degrees. Set the timer for 30 minutes. 

Remove the plastic wrap & place the half sheet pan in the oven directly over the inverted cast iron skillets. Add 1/2 cup ice to the pan of water. Quickly close the oven door. Bake 15 minutes. Rotate the half sheet pan & add 1/2 cup ice cubes to the pan of water. Quickly close the oven door. Bake an additional 7 to 10 minutes or until the bread sounds hollow when tapped. Remove the bread from the oven. Cool completely before slicing.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Rustic Ciabatta Loaves

Ciabatta pairs beautifully with a variety of soups such as Pasta e FagioliFarro Minestrone for quality, family meals but you should also look to this bread to fill in for a host of upcoming entertaining needs as it may be served with antipasto platters & with good, quality olive oil or ground in the food processor to make fresh breadcrumbs for main dish recipes. Toast the crumbs & you have a homemade coating ideal for a crisp exterior on a variety of chicken classics.

Southern-Baking-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-Southern-Entertaining-Dough-Hook Party Menus By Rebecca Gordon. Cooking & Baking Turorials By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick. Stand Mixer Dough Hook Attachment How To Make Pizza Dough Southern Party Menus Entertaining Ideas TV Cooking Personality How To Bake Southern Pizza Rolls Bread Dough

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

The Ingredients 

The Flour, The Salt, The Yeast & The Water

Bread flour offers this particular formula good structure & crumb. Salt offers flavor to bread doughs. However, salt can kill yeast so as long as it is dispersed into the flour before the water is added as in this application, it will be fine. Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. This application calls for only a 1/2 teaspoon of yeast so be mindful that it’s not an entire envelope. When preparing the starter, the water need not be warm contrary to a procedure that should be followed when preparing more traditional bread doughs. 

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham AlabamaNo. 2

The Starter

Stir together 2 cups bread flour, 1/4 tsp yeast & the water in a large bowl. Cover with plastic wrap & set aside on the counter top for 12 to 18 hours.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama2a

Stir the remaining 1 3/4 cups bread flour & the remaining 1 teaspoon yeast into the starter mixture.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama2b

Push it to the bowl sides using a rubber spatula & ring it around several times to begin incorporating the mixture. Transfer the dough to the bowl of a stand mixer, then add the salt & the oil. Blend on Low speed with the dough hook 30 seconds. Increase to Medium speed & blend 1 minute or until the dough comes together in a mass & cleans the bowls sides. The dough will accumulate around the hook.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama
No. 3

The First Rise

Transfer the dough to a lightly greased bowl, cover with plastic wrap.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama3a

Allow to rise 1 to 1 1/2 hours or until doubled in bulk.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama3b

Press the dough down in the bowl to release the air.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham AlabamaNo. 4

The Second Rise

Cover with plastic wrap & allow to rise 1 to 1 1/2 hours or until doubled in bulk.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham AlabamaNo. 5

The Shaping

Transfer the dough to a heavily floured surface. Push the dough down to release the air bubbles & divide into two pieces that weigh approximately 1 pound each.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama5a

Working with one piece of dough a time, shape into a 4 x 10-inch rectangle.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama5b

Transfer to a parchment paper-lined half sheet pan reshaping the dough as necessary. Repeat the process with the remaining piece of dough & place 4-inches apart on the pan. Cover loosely with plastic wrap & allow to rise 2 hours or until doubled in bulk.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham AlabamaNo. 6

The Baking

Surfaces that retain heat well create signature crisp exteriors of bread when coupled with steam. To replicate this process at home, two inverted cast iron skillets that the pan of dough will rest on during baking plus a deep pan of water that are given ample time to preheat in a hot oven work beautifully. Once both elements are preheated & the dough is added, a little ice is tossed into the water & the oven door is closed quickly which creates the steam needed to help form the crusty exterior of the bread. This technique is used twice during the baking process.

After 1 1/2 hours, position one rack on the lowest position in the oven. Place a 13 x 9-inch baking pan filled 2/3 full with water on the rack. Position a second rack directly above it. Place two inverted cast iron skillets directly on the rack. Preheat the oven to 450 degrees. Set the timer for 30 minutes. 

Remove the plastic wrap & place the half sheet pan in the oven directly over the inverted cast iron skillets. Add 1/2 cup ice to the pan of water. Quickly close the oven door. Bake 15 minutes. Rotate the half sheet pan & add 1/2 cup ice cubes to the pan of water. Quickly close the oven door. Bake an additional 7 to 10 minutes or until the bread sounds hollow when tapped.

Baking Classics How To Make Ciabatta By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Birmingham AlabamaNo. 7

 The Rustic Ciabatta Loaves

Remove the bread from oven. Cool completely before slicing. Serve the bread with soup, pasta or accompany slices with appetizers.

The Tune
“Little Bitty Pretty One” Frankie Lymon

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

,

No comments yet.

Leave a Reply