Ciabatta Bread tastes fantastic and boasts a characteristically open texture, but it can be a challenge for the home baker. If you are confident in your bread-baking skills, I wrote this post, “How to Make Ciabatta with a Bread Machine” just for you.
Are you an experienced breadmaker looking for a challenge?
Try making Ciabatta bread in your bread machine. But beware! It will be hard to stop until you produce a perfectly “
What does my obsession with the British Baking Show have to do with Ciabatta?
Have you seen the British Baking Show on PBS or Netflix? After a friend at church told me about it, I was binge-watching within 24 hours.
In one of the first episodes, Paul Hollywood picked Ciabatta as the “Baker’s Challenge”. When questioned about his choice, he told Mary Berry, “because it is so hard.”
Those are fightin’ words…
I took the challenge personally and henceforth, pulled out my bread machine along with several recipe books. After I perfected the recipe, I had to figure out a way to shape the loaves without losing my mind over all the messy dough stuck to my fingers.
This is precisely why making Ciabatta in a bread machine is a good idea…
The dough doesn’t “stick and pull away from the side of the pan” like the average bread dough. On the other hand, it should not level out like cake batter, either. The dough should stick to the sides but still maintain some shape as it kneads.
A companion show to the British Baking competition is the Masterclass where the two judges show exactly how to make the recipes they assign as challenges. Paul makes the ciabatta in Masterclass 2 of Season 1. I watched it more times than I can count.
The Secret to Success in Shaping Ciabatta:
Wait until you hear this…
In my opinion, Paul Hollywood’s method of shaping the dough is genius. For example, a well-greased square or rectangle-shaped plastic container is used to contain the dough while it proofs.
When ready to shape, slowly and patiently dump the dough onto a well-floured surface. Because it is already in a rough square/rectangle shape, it only has to be cut in half with each long half-rolled about a quarter of a turn away from the other loaf.
Finally, with well-floured hands, pick up each half of the dough and gingerly but quickly transfer it to a prepared cookie sheet.
The secret to success with this process is “well-floured” and “well-greased.”
Is this bread really worth the trouble?
I think so. The yeasty flavors are well-developed and flavorsome not to mention the chewy texture and tender but crispy crust.
How to make Ciabatta with a Bread Machine:
Parting thoughts regarding Ciabatta:
#1
Never try to rush the proofing or rising time.
Paul Hollywood from the British Baking Show mentioned this more than once. You should only add cold water and cold milk to this recipe.
#2
Let the dough rise at room temperature.
Don’t use that warm and humid spot where you usually proof your bread dough. The longer it takes to rise, the better the flavor.
#3
Ciabatta must be started the day before you want to serve it.
This recipe involves a biga–a water and flour mixture with a small amount of yeast that needs to incubate from 12-24 hours. With that in mind, you must start the day before you want to eat your Ciabatta.
If plans change, you can always refrigerate the biga after the first 12-24 hours, then use it sometime in the next 3-4 days.
Pin the picture below to save for later.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
Bread Machine Ciabatta
Because ciabatta starts life as a very slack and sticky dough, the bread machine is a useful tool to mix and knead the dough. Make the biga by adding the first three ingredients listed below to your bread machine at least 12 hours ahead of time. This is a sort of "starter" that will contribute flavor and a hole-y texture to your bread.
Ingredients
BIGA
- 1/8 teaspoon instant yeast
- 1/2 cup water
- 1 cup unbleached, all-purpose flour (120 grams)
Ciabatta Dough
- 1/2 cup + 2 tablespoons cool water (Save back 2 tablespoons to add as needed to correct dough consistency)
- 1/4 cup milk
- 2 cups unbleached all-purpose flour (240 grams)
- 1-1/2 teaspoon salt
- 1/2 teaspoon bread machine yeast
- flour or semolina for flouring the board and your hands
Instructions
Mixing the Biga
- Combine yeast, water, and flour in bread machine (or another container if you don't want to tie up your bread machine that long.) You may need to use a small spatula to scrape excess flour from the corners into the wet flour mixture. Select the dough cycle and turn on for about 5 minutes to mix the ingredients. Turn off machine (or unplug) and let sit for 12-24 hours.
- (Note: If not using the biga within 24 hours, place the foamy mixture into the refrigerator where it will keep for 3-4 days and only get better. Allow the biga to come to room temperature before proceeding to the next step.)
Mixing the Ciabatta Dough
- When ready to mix Ciabatta dough, add all ingredients to your bread machine in order listed, starting with the biga. Select dough cycle and push start. After 10 minutes, check dough. It should be sticky. It will hold some shape but will also stick to the side. See video. Add water 1 tablespoon at a time if dough is too dry. If dough is too wet and looks more like thick pancake batter, add additional flour 1 tablespoon at a time.
- When kneading stops, remove the pan from the machine. (Do not let dough finish the dough cycle as you normally would.) Dough should stick to the sides but still hold a loose shape.
Forming the Ciabatta Dough
- Pour about a tablespoon of olive oil into your hands. Use your greasy hands to lightly grease every square inch of the inside of your 2-quart square or rectangular container and the inside of the lid.
- While your hands are still greasy, grab the sticky dough inside the bread machine pan and transfer it into the prepared plastic container. Flip the dough over so that all surfaces of dough are greased. Pour another teaspoon or two of olive oil around the edges of the dough so it will not stick to the sides as it proofs.
- Cover and allow dough to rise at room temperature. Don't try to rush it. Let rise until almost tripled in size. If you are using a 2-quart container, it will be full.This could easily take 2 hours or more depending on the ambient temperature.
- When fully proofed, empty dough by slowly tipping the container upside down onto a very liberally-floured surface (I use a silicone baking sheet since it's easy to throw into the dishwasher). The dough should be in the same general square or rectangular shape of the container it proofed in. DO NOT PAT THE DOUGH DOWN like you would normal bread dough.
- Sprinkle dough liberally with flour and/or semolina. Cut dough in half with a greased and floured bench knife and roll each loaf away from the other a quarter turn so that cut edge is facing up and each loaf has two lines down the middle.
- With liberally-floured hands, carefully transfer cylinder of dough to a cookie sheet covered with parchment paper which has been sprinkled with flour and/or semolina (or cornmeal). Carefully straighten and clean up shape with your hands and a bench knife.
- Let loaves rest for about 30-45 minutes. Preheat oven to 425 degrees F.
- Spray loaves lightly with water using a spray bottle. Bake at 425 degrees F for 25-30 minutes. Spray loaves 2 more times during the first 5 minutes of baking.
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Nutrition Information:
Yield: 16 slices Serving Size: 1Amount Per Serving: Calories: 167 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 213mg Carbohydrates: 34g Fiber: 1g Sugar: 0g Protein: 6g
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Michelle D.
Hi. I’ve made your recipe before and it is delicious!!!! And so easy! It’s been a while so I got the recipe out and can’t remember if I used all purpose flour or bread flour. The ingredients say all purpose and the recommended products show bread flour what would be the difference? Thanks!!!
Debi
That definitely helps, thanks so much for taking the time to reply Paula!
Debi
I’m unclear about step 2 in making the biga. You say to combine the ingredients in the bread machine. Do you just dump them together without mixing or should the bread machine be used to mix the biga for some time? If so, how long? You say to turn the machine off so I’m guessing I was using it to mix but I don’t know if it’s just barely or should it look like the you-tube video? Thank you!
Paula
Hi Debi,
Thanks for writing. Turn the machine on just long enough to mix the flour, water and yeast. Then turn the the machine off. And yes, you can dump the flour, water, and yeast in there together. Mix 3-5 minutes. It doesn’t have to be perfectly smooth. The dough you see in the video comes later after you have added all the ingredients and the kneading cycle is in process. Hope this helps.
Laureen
Will it make any difference if I use multigrain flour?
Paula
Yes, it will make a difference. Multigrain flour is going to be somewhat heavier. I have not tried it myself so can’t give you any specific guidance. In general, bread made with multi-grain flour rises slower and not as high. If you try it, let me know how it goes. Ciabatta is a tricky bread anyway. I think you are brave.
Paul
I will be using a Zojirushi Home Bakery Mini bread maker (a 1 lb. loaf machine) to mix the dough. What do you recommend for amounts of all the ingredients?
Paula
Paul,
I did a little research since I don’t own that particular machine. It appears my recipe for Ciabatta would work just fine as is in that machine. The website states it can make bread with up to 3 cups of flour so we’re good.
Christopher Zaleski
In regards to the Biga, you say “Turn off machine (or unplug) and let sit for 12-24 hours.” Then you go on with: ”
(Note: If not using the biga within 24 hours, place the foamy mixture into the refrigerator where it will keep for 3-4 days and only get better. Allow the biga to come to room temperature before proceeding to the next step.)”
Question: Do I put in in the refrigerator after it sits out for 12-24 hours or as soon as it is mixed?
Thank you.
Paula
Hi Christopher,
It goes in the fridge after it gets foamy. I would probably refrigerate at 12 hours but whatever is convenient will work.
Christopher Zaleski
Thank you! I appreciate it. -Christopher Zaleski
Paula
You’re welcome, Christopher.
Loren
Hi P. I love this bread but I have made it twice one and it doesn’t rise enough. What could be the problem?
Paula
Hi Loren,
So sorry to hear your bread is not rising enough. Since I haven’t watched you make it, I can only guess. But I can think of two possibilities although there may be more. My first thought is that your kitchen is cool–at least much cooler than mine. The best solution would be to give it longer to rise. Another possibility could be your yeast. Did you use bread machine or instant yeast? Regular yeast can be used but it needs to be handled differently. I love this bread too, so I hope this will help.
Julie
Beautiful bread! Impressive, and very artisan looking. In the recipe, I assume the second amount of yeast is 1/2 teaspoon?
Paula
Yes, Julie. You are right. Thank you for prompting me to take another look at the recipe.