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Bread, Homemade Panera Ciabatta

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 18 ingredients

  1. 1/4 cup cornmeal
  2. 2 cups unbleached all-purpose flour
  3. 1 tablespoon olive oil
  4. Cut
  5. 2 cups unbleached all-purpose flour -- +
  6. For the overnight sponge:
  7. 1 1/4 cups cool water
  8. 1 cup unbleached all-purpose flour -- more for additions
  9. 1 cup sourdough starter -- see Note
  10. For the dough:
  11. 1 teaspoon active dry yeast
  12. Honey
  13. 1 tablespoon sugar
  14. Bread
  15. 1/2 cup whole milk -- heated to 105-115F
  16. 2/3 cup all-purpose flour -- for the work surface, or more
  17. Ciabatta
  18. 1 tablespoon sea salt
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bread High in thiamine · High in riboflavin · High in niacin · +8

    High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    High in riboflavin · 0.4 mg per 100 g, 31% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in niacin · 4.8 mg per 100 g, 30% of the reference intake per 100 g

    • Niacin contributes to normal energy-yielding metabolism.
    • Niacin contributes to normal functioning of the nervous system.
    • Niacin contributes to normal psychological function.
    3 more authorised claims
    • Niacin contributes to the maintenance of normal mucous membranes.
    • Niacin contributes to the maintenance of normal skin.
    • Niacin contributes to the reduction of tiredness and fatigue.

    Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

    High in folate · 105 µg per 100 g, 53% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in selenium · 30 µg per 100 g, 55% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of iron · 3.0 mg per 100 g, 22% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 16% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.5 mg per 100 g, 25% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of protein · 9.5 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Contains choline · 84 mg per 100 g, at least 82.5 mg per 100 g

    • Choline contributes to normal homocysteine metabolism.
    • Choline contributes to normal lipid metabolism.
    • Choline contributes to the maintenance of normal liver function.

    Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet

    Nutrients per 100 g of “Bread, egg”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This Homemade Panera Ciabatta Bread is the ultimate homemade bread recipe. This bread recipe will guide you through each step of the bread-making process. Create your own sourdough starter and as a result the perfect ciabatta loaf. Showcase the flavor of your bread by dipping bites in olive oil. You can also make your own sandwiches that are truly homemade from start to finish. This Panera copycat recipe will hook you into the baking and bread-making world.
  2. For the overnight sponge: In a large bowl, dissolve the yeast into the warm milk and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the water, and sourdough starter of your choosing, and bread flour, mixing until everything is homogenous.
  3. Cover the bowl with plastic wrap and let stand overnight at room temperature.
  4. For the dough: Preheat to 450F.
  5. Remove the plastic wrap from your sponge and transfer to the bowl of a stand mixer fitted with the dough hook attachment (or, alternatively, do this by hand if you have a specific way you normally make bread).
  6. Add the flour, salt, and oil; knead on low speed until soft and springy, about 7 minutes. See my note below on adding additional flour, and remember to scrape the bowl down periodically with a plastic scraper.
  7. Remove the bowl from the stand mixer and give it one more scrape-down to catch the sides.
  8. Use your hands to incorporate any side leftovers, and cover the bowl with plastic wrap.
  9. Place in a warm spot in your kitchen and let rise for about 3 hours; it should double in bulk.
  10. Alternatively, you can place the bowl in the fridge overnight. The chill on it makes it easier to work when you shape the loaves, so you pick.
  11. When your dough is ready, sprinkle two half-sheet pans generously with cornmeal.
  12. Cover your work surface with the heap of flour (2/3 cup) and use your pastry scraper to turn the dough out of the bowl onto the prepared surface. Cut the dough into two equal pieces with a large, sharp knife.
  13. Sprinkle a little more flour over top your two dough halves while you gently shape each piece outward into long, flat rectangles, about 6" by 16-18" in total size.
  14. Carefully pick up each loaf by weaving it over your hands and transfer it to the center of the prepared pan.
  15. Cover the loaves loosely with two clean kitchen towels (1 each) and leave them to rise in a warm place in your kitchen until soft and puffy, 1 1/2 to 2 hours.
  16. When ready to bake, place your oven racks in the middle and lower third of your oven.
  17. Place your bread into the oven gently, and bake until they are lightly browned and sound hollow when tapped, about 18 to 20 minutes. Transfer to wire racks to cool completely before serving.
  18. Makes two really big loaves; ones which you could use for slicing and serving as an appetizer with flavored olive oil, toasting for crostini or bruschetta, or making breakfast sandwiches.
  19. Note: 2 cups warm water 1 tablespoon sugar or honey 1 tablespoon active dry yeast 2 cups unbleached all-purpose flour
  20. Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve.
  21. Stir in the yeast.
  22. Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area.
  23. Let it develop 2-5 days, stirring once a day due to the separation that will occur. When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.
  24. "file:///C:/Users/reggie/Downloads/How%20to%20Make%20Homemade%20Bread12%20Quick%20Bread%20Recipes.pdf" "2 loaves"

Plating

Cookware for this recipe

  • Baking tray
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Shannon. S(Internet address):. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/digests/v119n015.txt), file Recipes/www.bread-bakers.com/archives/digests/v119n015.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.