Ciabatta recipe?

[clairecousteau]

Hello out there. This is my first post and first forum I have ever joined!! I am a bread-a-holic and am attempting to end my relationship with my breadmaker now that I have a TM (2 days old!). Just wondering if anyone knows of a recipe for ciabatta? I have never tried to make it before and would love to give it a go. Also, is it possible to buy wholemeal breadmakers' flour? I live in Perth and would appreciate any suggestions anyone may have! Thanks and looking forward to lots of inspiration through this forum. It looks fantastic!

[Meagan]

Hi Claire and welcome  I would love a ciabata recipe too!

As for flour yes you can buy wholemeal bakers flour. All about bread sell it through their shop and through other retailers. Where do you live? I buy their organic wholemeal in 5 kg bags

[cookie1]

Welcome to the forum Claire. If you enjoy making bread you will love Isi's and Farfallina's recipes. Let us know how your bread making goes.

[Lovemythermo]

Tenina has a Fig and Olive Ciabatta recipe on her website which is superb. Looks like a lot of work but its not and I'm sure you can make it without the figs and olives.

[judydawn]

Here's Tenina's recipe Claire http://tenina.com/2010/05/using-my-loaf/

[clairecousteau]

Thanks everyone. I'll try the recipe and see how it goes! So much fun to be had!! I need more than 24 hours in a day 

[Cuilidh]

Hi Claire and welcome.  Like you, this is my first forum and it is a wonderful place to visit and learn from, it really expands your range of recipes and encourages you to make things you have never made before - I am living my life as one big "experiment" at the moment - my poor husband never quite knows what he's going to get dished up in front of him next and my neighbours usually get in on the act as well! 

Anyway, back to ciabatta - if anyone knows a good plain ciabatta recipe I would also love to try it.

[milnead]

From the Italian forum (recipe posted by moscazeze, comes from book "Dal forno alla tavola")

Rather slow recipe but not too difficult (use honey if you cannot find malt):

300 g water (room temperature)
1 tsp sugar
1 tsp barley malt
25 g fresh yeast
500 g strong baker's flour (Manitoba type)
10 g salt

Put into   the water, sugar, yeast and malt, blend 20 sec. speed 2.

Add flour and salt, blend 3 min. on speed  . Put in ceramic bowl, cover with plastic film and let it rise 1 hour (longer if using less yeast, which gives better texture). Put on table, divide in 3 equal parts. Make cylinder 20 cm long, 4 cm wide; sprinkle with flour and place on baking sheet covered with baking paper. Cover with a floured cloth and then plastic film on top of that. Let it rest for about 30 minutes. After this rising grab both ends of each ciabatta and pull lengthwise, in order to make them about 5-8 cm longer. Turn breads upside down, sprinkle with flour and cover with slightly damp cloth. Let rise another 30 minutes. Bake at 220ºC for 15 minutes, then at 180ºC for 10-15 more minutes (check oven temperature). Remove from pan and let cool before serving.

[Cuilidh]

Thanks, milnead, I'll print this off and give it a try.

[fundj&e]

milnead ,does the yeast go in with the water, sugar and malt or the the flour and salt 

[milnead]

Sorry, I forgot. It goes in with the water, sugar and malt.

[fundj&e]

thank you milnead 

[JuliaBalbilla]

Anyway, back to ciabatta - if anyone knows a good plain ciabatta recipe I would also love to try it.

Nearly 18 months since you posted this and I am sure you have found a ciabatta recipe by now, but just to let you know that today I am attempting to adapt a Richard Bertinet ciabatta recipe for TM.  Starter (biga) was made yesterday morning and am just waiting for the 24 hours to be up before I carry on.  The main dough is very wet though and previously I have had to mix it with a dough hook, but will see how Thermie copes with it as I want it to be nice and holey.  You can see a pic of it here which I made in the Kenwood, so hopefully today's effort will turn out just as good.

JB

[cecilia]

Also, there is one in Devil of a Cookbook.