The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta bread

earth3rd's picture

This is my latest attempt at Ciabatta. I used this recipe:  

Jason's Quick Coccodrillo Ciabatta Bread

I have to be honest though... I liked the Ciabatta No Knead better. I liked the flavour of the No Knead bread better. I must admit that the Jason's Quick Coccodrillo Ciabatta might have had a more open crumb and is a pretty looking loaf it just lacked in taste. Here are a couple of photo's.

This is the measurments I used for 2 loaves.

233 gr. bread flour

100 gr. semolina

4.7 gr. yeast

10  gr. salt

320 gr. water




Nickisafoodie's picture

Ciabatta from 1992 NYTimes article: Sarah Black Tom Cat Bakery

September 14, 2010 - 4:48pm -- Nickisafoodie

I found an old newspaper clipping from the New York Times 2/12/92 issue on Ciabatta.  The column by then Food Editor Florence Fabricant was called De Gustibus, a weekly feature in the food section. 

This article features Sarah Black of Tom Cat Bakery in Long Island City, NY.  There are two recipes: 1) Food Processor Ciabatta and 2) "Classic Ciabatta".  Sarah became intrigued by reading about it in "The Italian Baker" by Carol Field (1985).   I recall the "no knead food processor version" to be rather unique at the time this was published.

bobkay1022's picture

Ciabatta Bread Micro/Convection Oven

September 10, 2010 - 9:49am -- bobkay1022


Finally after ignoring the company's documentation on baking bread with a micro/convection oven I think I have a good batch of bread.

This is from Jasons Quick Ciabatta Bread Recipe on this forum.

I did the normal recipe and put it in the refrigerator for about 10 hrs by 6 am it had tripled. I Fired up the convection oven to 450 that's all it will go. Heated the pizza stone and put 2 loaves on at a time. Closed the door in  1 minute intervals 3 times I sprayed with water and closed the door. Baked for For 12 - 15 minutes. Internal temp 205 degrees F

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