The Culinary Institute of America: Ciabatta Bread Recipe

Yields: 4 lbs/1.81 kg (4 loaves)
Conversion Chart: Here >>


Pre-Ferment Ingredients:
11½ oz        (326 g)      bread flour
8 oz             (227 g)      water, warm
⅛ tsp           (0.50 g)     instant dry yeast

Dough Ingredients:
1 lb 8 oz       (680 g)     bread flour
2 tsp             (8 g)         instant dry yeast
1 lb 4 oz       (567 g)     water, warm
1 lb 1½ oz    (496 g)     pre-ferment
2 tbsp           (20 g)       salt


Procedure:
1. To prepare the pre-ferment, combine the flour, water, and yeast in the bowl of an electric mixer fitted with the dough hook. Mix on low speed for 3 minutes, or until thoroughly combined. Transfer to a container, cover, and ferment at 75°F/24°C for 18 to 24 hours, until the pre-ferment has risen and begun to recede; it should still be bubbly and airy.

2. To prepare the final dough, combine the flour and yeast in the bowl of an electric mixer fitted with the dough hook. Add the water, pre-ferment, and salt.

3. Mix on low speed for 4 minutes and on medium speed for 1 minute. The dough should be blended but not too elastic (ciabatta dough is a wet, slack dough).

4. Bulk ferment the dough in a tub or bowl until nearly doubled, about 30 minutes. Fold gently in half four times (the dough should feel like jelly). Ferment for another 30 minutes. Fold in half again, gently, two times. Allow the dough to ferment for another 15 minutes before dividing.

5. Place the dough on the table and dust the top of it with flour. Keep the work surface well floured when working with ciabatta dough. Using the palms of your hands, gently stretch the dough into a rectangle 32 in/81 cm long and 1½ in/4 cm thick. Be careful to avoid tearing or puncturing the dough with your fingertips. Using a floured bench scraper, divide the dough into four rectangles.

6. Flip the dough over onto floured sheet pans. Gently stretch each piece into a rough rectangle. Stretch the dough slightly to place it onto the pan.

7. Proof, covered, until the dough springs back slowly to the touch but does not collapse, 30 to 45 minutes.

8. Lightly flour the top of the dough.

9. Bake in a 460°F/238°C deck oven, with steam if possible, until the crust is golden brown and the ciabatta sounds hollow when thumped on the bottom, 25 to 30 minutes. Vent during the final 10 minutes if using steam. Cool completely on wire racks.




Recipe Type: Authentic
Book: The Professional Chef, 9th Edition
Book Author: The Culinary Institute of America
Publisher: Wiley Global
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://www.inkling.com/read/professional-chef-cia-9th/chapter-32/ciabatta

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