The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cheese Ciabatta-My 2nd Ciabatta Since Joining This Forum

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Bixmeister's picture

Cheese Ciabatta-My 2nd Ciabatta Since Joining This Forum


Asiago Ciabatta

Cheese Ciabatta Ready to Bake


Cheese Ciabatta Baking in Oven


Cheese Ciabatta Out of Oven



Cheese Ciabatta: View of Crumb

Here is the recipe from King Arthur Flour:

  Asiago Ciabatta

The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian loaf.

Biga (Starter)
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour 
1 cup (8 ounces) water
1/8 teaspoon instant yeast


All of the starter

2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour

1/2 cup (4 ounces) water 
1 tablespoon Pizza Dough Flavoring (optional)
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

Biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly.

Dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.

Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Yield: 2 loaves.

I followed the recipe closely, but with a few of modifications:

1. Added one tablespoon homemade dough enhancer.

2. Added one tablespoon of dry malt extract.

3. Placed my bread directly onto baking stone by using teflon sheets atop a cookie sheet for final rising then pulling the sheets/ciabatta onto baking stone.  This works great.

All the modifications were meant for maximum spring in the first 8 minutes of baking and steaming.

My crumb was much better this time.  My wife said that this was my best bread ever!

summerbaker's picture

If my second ciabatta (I've made one plain one so far) turns out like yours I'll be ecstatic!