Ciabatta, The Very Lightest
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon nonfat dry milk
- Sponge:
- Dough:
- sponge -- (from above)
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 cup water
- 2 tablespoons olive oil
- 1/4 cup water -- (1/4 to 1/2)
- 1/4 teaspoon instant yeast
- Bread
- Ciabatta
- 1 teaspoon instant yeast
Possible health benefits
General information, not medical advice.
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Bread
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
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf's shelf life.
- Carol Field, in her wonderful book The Italian Baker, claims that this dough is one that simply can't be kneaded by hand; it's just too sticky. Keep this in mind when you're preparing the dough. During the winter you'll need to use the greater amount of water in the range indicated below. In the dog days of August, when your flour's been in a humid kitchen all summer, you'll use the lesser amount. Your goal is a dough that is very sticky, but holds its shape; when you scoop it out onto your work surface, it will settle into a flattened mound that is best approached with oiled hands and a bench knife or bowl scraper.
- Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for up to 15 hours. Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
- Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat. Adjust the dough's consistency with additional flour or water, as necessary. Allow the machine to complete its cycle. Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
- Dust the dough very lightly with flour. Bake it in a preheated 425F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.
- Nutrition information per serving (1 slice, 1/4 of loaf, 98g): 187 cal, 3.5g fat, 5g protein, 33g complex carbohydrates, 1 g sugar, 1 dietary fiber, 406mg sodium, 78mg potassium, 5RE vitamin A, 2mg iron, 91mg calcium, 53mg phosphorus.
- Happy baking from The Tarheel Baker From (Phyllis and Bob)
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Electric mixer
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Chef's knife
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Cutting board