Today, we gathered for one of the Italian beauties; ciabatta bread. I think it can be translated as olive oil bread. Ciabatta bread has no ancient history. It was “invented” in 1982 by an Italian baker against the growing demand for French baguette bread. It became very popular in a short time. Today, it is one of the indispensable types of breads in the bakeries.
It is possible to make it with sourdough starter or instant yeast. I wanted to share the one with sourdough starter with you today. If you don’t have sourdough starter, I recommend you to check out the sourdough starter recipe first.
If you found ciabatta bread to be a bit pretentious to start to sourdough recipes, you can take a look at the sourdough bazlama recipe that I think is the most suitable recipe to start making sourdough bread.
Since sourdough breads need a lot of time to make, people think it is very difficult, but it is not when it is evaluated on labor base. When the timeline is well adjusted according to the daily plans, it can be easily done without entering the kitchen and spending hours just for it. It is much easier to make, especially since it proofs in a much shorter period of time in summer. In the summer, if you wish, you can remove the cold proofing process in the fridge from all sourdough recipes. In this way, you can make your bread in a much shorter time and in a much easier way.
Enjoy the recipe…
- 200 g active sourdough,
- 600 g all purpose flour,
- 400 g cold water,
- 1 teaspoon salt,
- 10 tablespoons of olive oil.
- Mix yeast, water and flour homogeneously in a deep bowl,
- Cover it with a plastic wrap and let it rest for 30 minutes,
- Add salt and olive oil and knead until homogeneous,
- Take the dough on the floured counter and fold for 3-4 minutes., adding flour when necessary,
- Put the dough back in the bowl, cover with plastic wrap and let it rest for 1 hour,
- Open it up and fold 10-15 times taking from the bottom and putting on top,
- Do the same folding twice with one hour intervals, cover it again and set aside in the fridge for 12 hours,
- Remove from the fridge and knead again, cover and let rest for 30 minutes. at room temperature,
- Knead again and divide it into 10 pieces,
- Take one of the pieces and roll into a rectangular shape with your hand,
- Fold the short edges and put together in the middle,
- Turn it upside down and push the short edges to the bottom to give it a rectangular shape and place it on a floured kitchen cloth,
- Prepare other pieces in the same way and place them on the kitchen that you curl so that they do not stick to each other,
- Cover them with a thin cloth and rest for 2-3 hours,
- Fill a heat proof bowl with water, place the bowl in the bottom of the oven and heat the oven to 190 C degrees,
- Place the dough pieces on a baking tray covered with greaseproof paper,
- Bake them until golden brown,
- Remove from the oven and let them cool on a rack.