The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Should there be oil in ciabatta recipe...

macette's picture
macette

Should there be oil in ciabatta recipe...

hi bakers I found what look like a nice simple ciabatta recipe for first time bake...has a starter flour water small amount yeast, then leave overnight and add the rest more flour water yeast and salt...i then thought ciabatta is suppose to have oil....should I add it and how much ?..this is the recipe...

  • 1/2 tsp. active dry yeast
  • 3/4 cup room temperature water
  • 1 cup bread (or all-purpose) flour
Ciabatta Dough:
  • 1/2 teaspoon active dry yeast
  • 3/4 cup room temperature water
  • Yeast Start Dough (from above)
  • 2 cups bread (or all-purpose) flour
  • 1+ 1/2 teaspoons salt
  • thank you in advance...
inumeridiieri's picture
inumeridiieri

Ciabatta is an italian bread and recipe does not include oil.

Hi

Gaetano

macette's picture
macette

I did not realise how high the hydration was in this recipe, I should of used bakers percentage to check....never again this was a nightmare...I nearly threw it in the bin, can’t tell you how much stretch and folds lost count...but I cooked anyway, half in a tin and half free form. Will be making bruschetta later and the free form one for panini sandwich. Will try again with less hydration next time.

inumeridiieri's picture
inumeridiieri

You can try ciabatta Giorilli

http://blog.giallozafferano.it/fablesucre/ciabatte-di-giorilli/

I'm sorry only in italian

Recipe

Biga 20/24 hours at 18°C 

White flour 420 g W380 P/L 0.55

Water 190 g

Yeast  4 g

Final dough

Biga +

Water 125 g

Yeast 1 g

Salt 8 g

Malt 4 g ( diastatic )

Gaetano

 

macette's picture
macette

I have saved the recipe for another try ....

mutantspace's picture
mutantspace

craig pondford ciabatta recipe is great but v.high hydration - great fun to make - i use ciril hitz method to bake them - it’s a great way of doing it @ https://m.youtube.com/watch?v=LFja1ShZFsA

macette's picture
macette

serious mixer envy...he makes it look so easy...see that lovely pillow..I NEVER GOT THAT...WAAAAA. But I made my bruschetta was amazing..but will try again and hopefully it will be easier...

 

Lazy Loafer's picture
Lazy Loafer

I like Peter Reinhart's ciabatta recipe from "Artisan Bread Every Day". It is a straight dough (no pre-ferment) and is 80% hydration. You mix up everything in the mixer, then let it sit for a few minutes, then add olive oil and mix again for another few minutes. The dough is stretched and folded four times, 10 minutes apart, then put into the fridge for up to four days (I have actually baked some after about six days in the fridge and it was fine). Super easy, and very good! Probably not authentic Italian, but I like it a lot. I use this bread in my Artisan Bread Basics class and people who have never made bread before have learned to shape a very soft 80% hydration dough with no problem. :)

macette's picture
macette

that sounds right up my street, definitely looking for less hydration....if you have the recipe can you please post it..I do t have the book...