March 5th, 2013


Ciabatta (3)

The Baguette with the long, cold fermentation was so delicious, that I started to though about using the same methode to bake Ciabattas. And because I did not bake Ciabattas for a quite long time, I did not only think about it but mixed directly a dough.

The dough needs a long time in the fridge, about 24 hours or longer, but the hand-on time is very short. At the beginning you have to fold the dough three times during the first hour, and then the dough slumbers in the fridge. At the baking day, you have only to preheat the baking stone and form the ciabatta. That makes the whole process really relaxing.

The dough is very soft, but gains a good gluten network during folding. With a well floured countertop and a dough scrapper it is easy to form the ciabatta. During the fermentation big air bubbles are already formed in dough.

The bread has a very open crumb with big holes and a crunchy crust. The long fermenation adds a lot of complex aroma with a fruity hint due to the olive oil. A very good bread!


    yields 4 Ciabatta

    • 500g flour Type 550
    • 375g Water
    • 25g Olive oil
    • 3g fresh yeast
    • 10g Salt
    • 10g inactive Malt (optional)

    Dissolve the yeast into the water and add the mixture to the other ingredients in a bowl. Mix all ingredients for the dough. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough and repeat the resting and folding steps one time more.

    Ferment the dough for 24 – 48 hours in the fridge. After 12 and 24 hours fold the dough again.

    Heat baking stone in the oven to 250°C.

    Flour the countertop and carefully turn the dough on it. Divide the dough with a dough scrapper into four pieces. Gently stretch the dough pieces to the typical ciabatta shape.

    Lay on a couche (floured) and cover with a second cloth and proof for 50 min.

    Bake on the preheated stone for 35 min with steam.

    I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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    11 thoughts on Ciabatta

      1. Stefanie March 5th, 2013

        @Helena: Danke schön 🙂 Das inaktive Malz (nicht Meersalz) gibt dem Brot ein etwas runderes Aroma, ein Teil dient der Hefe als Nahrung, und beim Backen sorgt es dafür, das die Kruste schön braun wird. Gerade bei einer so langen Führung kann es passieren, dass der meiste Zucker im Mehl von der Hefe “aufgefressen” wird und das Brot bleibt beim Backen blass.

    1. Helena March 6th, 2013

      Ach` Malz, wie dämlich, da hätte ich lange nach inaktivem Salz suchen können 😀
      Da hab` ich mich wohl verlesen. Inaktives Malz habe ich hier. Danke 🙂

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    6. Noch eine Stefanie February 5th, 2015

      Hmmmm, mit Dinkelmehl, 36 Stunden im Kühlschrank und dann im heißen Gusstopf gebacken – sehr gefährlich, weil man es sofort aufessen muss, sooooo lecker! Vielen Dank auch für dieses Rezept.

    7. Simone June 4th, 2015

      Kann ich den Ciabattateig auch länger als 48 Stunden gehen lassen?
      Ich habe den Teig heute (Donnerstagabend) angesetzt, da ich morgen Abend keine Zeit habe und das Ciabatta am Sonntagabend benötige.


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