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Best Ciabatta recipes (larger pored?)

StephP Dec 26, 2006 12:32 AM

Hi all,

Looking for a recipe to make large-pored ciabatta.

Please share your best ciabatta recipes. I'm a beginning bread maker, so the more detailed your instructions the better.

Thanks in advance and merry xmas,

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  1. yayadave RE: StephP Dec 26, 2006 03:46 AM

    Recipes from King Arthur are reliable. I made one of their ciabatta recipes and it worked. I don't remember which one I used, but here is one of theirs.


    4 Replies
    1. re: yayadave
      soypower RE: yayadave Dec 27, 2006 01:02 PM

      sounds like a great recipe...is it absolutely necessary to use the pain de campagne starter? if so, is this something i could get at the supermarket or would i have to go to a specialty store/order online?

      1. re: soypower
        yayadave RE: soypower Dec 28, 2006 02:29 AM

        In answer to your specific question, I'm sure King Arthur Flour sells it. That frequently is the case with some of the more unusual trace ingredients they have in their recipes.

        I looked back at their site and found out that you have a different recipe than the particular one I was looking at. Don't know how I managed that!

        If you go to kingarthurflour.com and type "ciabatta" in their search window, you should find a list of about 8 recipes for ciabatta.

        Sorry for the confusion I created.

        1. re: soypower
          Kelli2006 RE: soypower Dec 28, 2006 03:21 AM

          It isn't necessary to use the pain de champagne starter. I have successfully used a sourdough and a regular yeast with equally good results.

          I agree with the K-A recipes, but most of their recipes work better with their flour.

          1. re: Kelli2006
            yayadave RE: Kelli2006 Dec 28, 2006 03:06 PM

            Yes, their recipes are good and so's their flour. I just get a chuckle out of things like "1/8 teaspoon pain de campagne starter" which you know they sell. Maybe this is a foolish question, but have you ever seen "pain de campagne starter" in another recipe?

      2. yayadave RE: StephP Dec 26, 2006 03:52 AM

        By the way, have you noticed all the threads about Bittman/Lahey/New York Times/No-Knead Bread? I think if you make this bread in an oval pot that is large enough to let it bake flat, you have a very ciabatta-like bread.

        1. r
          rexmo RE: StephP Dec 26, 2006 01:02 PM

          One recipe I read called for rising until tripled in volume, rather than doubled. I've had pretty good luck inverting the bowl I let it rise in and letting it ooze down onto the pizza stone I bake it on.

          1. e
            EclecticEater RE: StephP Dec 27, 2006 12:43 AM

            See both Silverton and Hazan's biooks for specific recipes. Ciabatta supposedly means slipper and is stretched and made with a fair amount of water, as opposed to being shaped into a loaf, as I recall. Fresh tastes great; especially after using a baking stone.

            1. jen kalb RE: StephP Dec 27, 2006 01:12 PM

              The recipe in Carol Field's Italian Baker book works beautifully. You dont need to buy any special products for her recipe. Most of her recipes do involve creation of a biga (starter) for an additional fermentation step but its easy.

              the book is highly recommended.

              1 Reply
              1. re: jen kalb
                Nettie RE: jen kalb Dec 28, 2006 04:24 PM

                I'll second this recommendation--if you want to make Italian breads this is the book to get.

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