Ciabatta is the family’s favorite bread and is an easy bread except for the fact that the dough is usually very sticky to work with. If you are not used to handling such wet dough, you might get frustrated at first. But, hang in there since the taste of the bread is worth the effort. I had posted a ciabatta bread earlier and this one is different and uses a “poolish” that is a type of sponge.
I followed the recipe from the link, but did not do the folding of dough as mentioned. I ran the mixer for a good 10-15 min and that was enough. If you do not have a mixer or if the mixer is not powerful, then please do the folding technique mentioned in the original recipe. The bread came out very well and the family enjoyed it. Recipe adapted from here.
Ciabatta Bread using the poolish method.
- For Poolish
- bread flour - 2 1/4 cups
- water - 1 1/2 cups
- yeast - 1/4 tsp
- For Bread
- bread flour - 3 cups
- salt - 1 3/4 tsp
- yeast - 1 1/2 tsp
- water - 6 tbsp - 3/4 cup
Mix ingredients for poolish until smooth. Cover and place at room temperature for 3 - 4 hours until bubbly. You can refrigerate the poolish if needed and use it within 3 days. Remove from fridge an hour before making the dough.
Mix ingredients for bread along with poolish and knead well until a you get a smooth dough. The dough will be very sticky. Allow dough to rise until doubled.
Sprinkle work area generously with flour. Pour dough onto the work area. Sprinkle with flour and pat into a square. Divide into 9 pieces and allow each piece to rise again.
Bake in a 475F preheated oven for about 20 - 30 minutes until the top is nicely browned. (Bread internal temperature should be around 205F)
Allow to cool and slice.
I did not use the folding method, but just ran my Ankarsrum mixer for a good 10 - 15 minutes.
1 year ago: Whole Masoor Dal
2 years ago: Hash Browns
3 years ago: Orange Rasam
4 years ago: "Light" Apple Pie
1. Mix the ingredients for poolish until smooth like pancake batter. Cover with cling wrap and allow to sit at room temperature for 3 - 4 hours until it is bubbly.2. Sponge ready. If not using immediately, you can store in refrigerator for up to 3 days. Remove poolish from fridge an hour before making the dough.3. Mix ingredients for bread along with the poolish and form a smooth dough adding extra flour as needed to firm up the dough if too watery. Do not add too much flour as this is a very sticky dough.4. Allow dough to rise until doubled.5. Dough doubled.6. Sprinkle work area generously with flour and pour out the dough. Sprinkle dough with flour and pat into a square.7. Divide into 9 pieces.8. Allow each piece to rise again.9. The bead is ready for baking. Bake in a preheated 475 oven for about 20 - 30 minutes until the top is nicely browned.10. Out of the oven.
Tasty bread ready.