PANINI CIABATTA BREAD RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

More about "panini ciabatta bread recipes"

HOMEMADE CIABATTA BREAD {STEP BY ... - ITALIAN RECIPE BOOK



Homemade Ciabatta Bread {Step by ... - Italian Recipe Book image

Light, porous and airy on the inside, crusty and golden brown on the outside ciabatta bread is all about flavor and texture.

Provided by Italian Recipe Book

Categories     Bread

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 3

Number Of Ingredients 7

1 cup water ((lukewarm))
2 cups (260g) bread flour ((measured after sifting))
1 tsp dry yeast
2 cups water (lukewarm)
5-6 cups (650-750g) bread flour ((measured after sifting))
1 ½ tsp salt
1 tbsp extra virgin olive oil

Steps:

  • In a medium size bowl add water and dry yeast. Wait 10 minutes until the yeast is fully dissolved and has a “creamy’ texture.
  • Mix in the flour. You should get a very loose and sticky dough. It should have consistency thick enough not to come off from the spoon as, say, sour cream or greek yogurt, but wet enough so that it’s impossible to knead it by hand.
  • Cover the bowl with a plastic wrap and let the dough rest at a room temperature for 3-4 hrs or overnight. I just don’t recommend leaving biga for more than 24 hrs as the yeast will start to over-mature and loose its power.
  • Once biga is rested it will become bubbly and might become even looser when you left it. Now pour lukewarm water in the bowl, going around the edges of the bowl and pouring small portions at a time. This is how we hydrate and aerate biga even more at the same time liberating it from the bowl.
  • Pour biga and wate mix into a bowl of a standing mixer, oil the dough hook.Turn on your mixer on low speed, knead for a 1-2 minutes and start adding flour.
  • In the last portion of flour (approx 1cup) add salt and mix it into the flour. Add to the dough.Knead on medium speed for 10 minutes. You’ll notice the dough starting changing its texture. Becoming more smooth and starting to climb up the hook. Increase mixer speed to high and knead for another 10 minutes. If you mixer bowl is large enough you’ll see the dough coming off the bowl sides. That’s a perfect sign the dough is ready and has developed strong gluten.You would be able to tell just from the look that it’s very silky and shiny.
  • Transfer the dough to a big oiled bowl, so that there is enough space for the bread to double or triple.Cover with plastic wrap and let it rise at a room temperature for about 40-50 minutes.
  • After the first 40-50 minutes the dough will double in size. Deep a silicon spatula in a water and start folding the dough onto itself, from the outside to the center of the bowl. You should be able to make 6-10 folds.
  • Do it gently, so that the dough becomes well aerated and not deflated.Now using both hands, rise the dough from the bowl letting it fold, turn the bowl 90 degrees and fold in the same manner again. Cover with plastic wrap and let rise for another 40-50 minutes.
  • Repeat this last folding process once again and let the dough rest for the last 40-50 minutes.
  • Once it’s perfectly bubbly and screams to get out of the bowl, GENEROUSLY sprinkle the working surface with the flour. You’ll regret if you wouldn’t. The dough is veery sticky, but that’s the secret for gorgeous light and airy ciabatta bread.
  • Flip the bowl upside down and let the dough “slide” off of the bowl by itself.
  • Sprinkle your scrapers and top of the dough with flour again. Constantly assisting with the scrapers give it a rectangular shape. Cut into elongated loaves or individual rolls. You can make the rolls either square or triangle and they are HEAVEN for panini.
  • Generously sprinkle linen cloth with flour and using large dough scrapers transfer the bread loaves onto it. Separate each loaf with a towel fold (see the pictures) or use individual towel for each of the loaves.
  • Turn on the oven to 450F while ciabatta bread rests on the towel.
  • After 10-15 minutes flip ciabatta loaves over on parchment paper sprinkled with semolina or corn flour (to prevent bread from sticking).
  • Just before you put the bread into the oven, spray the oven generously with cold water to create as much steam as you can. Steam really helps ciabatta bread to cook perfectly both on the inside and outside.
  • Bake ciabatta for 20-25 minutes without EVER opening the oven. After 10 minutes in the oven reduce the heat to 400F. When it’s golden brown, or may seem even slightly burned that is it. Your ciabatta bread has just reached its perfection and all you have left is let it cool for 15-20 on the wire rack.

10 BEST PANINI RECIPES | YUMMLY
2021-12-21 · tomatoes, pesto sauce, capicola, butter, Ciabatta rolls, low fat mayo and 2 more Salami & Provolone Panini bestfoods arugula leaves, white bread, Hellmann's or Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil and 2 more
From yummly.com
See details


20 BEST PANINI RECIPES - INSANELY GOOD
2021-05-26 · The word panini comes from the Italian for small bread, and this tasty list of 20 panini recipes pairs that small bread with big flavors. Paninis were first mentioned in a 16th century Italian cookbook but really became a culinary trend in the 1970s and 80s. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! Since then, creative cooks have been ...
From insanelygoodrecipes.com
See details


PANINI RECIPES | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
See details


A LIST OF GREAT PANINI RECIPES - THE SPRUCE EATS
2019-07-01 · Panini Recipes . Grilled Meatloaf Sandwich Ciabatta bread, also called 'slipper' bread because it looks like a slipper, is the base for this updated meatloaf sandwich. Brie Apple and Bacon Grilled Cheese Sandwiches This incredible sandwich is easy to make and has the perfect combination of flavors. Chicken Panini Sandwich Refrigerated pizza dough, havarti cheese, frozen spinach, and chicken ...
From thespruceeats.com
See details


50 PANINI : RECIPES AND COOKING : FOOD NETWORK | RECIPES ...
7. Chicken Saltimbocca Brush the inside of a split ciabatta roll with pesto. Fill with sliced grilled chicken, fontina and prosciutto, and chopped fresh sage. Press and cook until golden. 8. Apple ...
From foodnetwork.com
See details


HOMEMADE PANINI BREAD - THE SPRUCE EATS
2021-03-11 · Ciabatta is a type of bread, whereas panini just refers to any kind of sandwich, regardless of the bread used, (sliced or a roll)—although it can be and often is ciabatta, along with Italian bread, focaccia, or even in some cases, a baguette will work. As a bread type, ciabatta is made with a stronger flour and uses a much wetter dough than traditional long Italian or French bread loaves.
From thespruceeats.com
See details


PANINI (SANDWICH) - WIKIPEDIA
A panini (Italian pronunciation: , meaning "small bread, bread rolls") or panino (meaning "bread roll") is a sandwich made with Italian bread (such as ciabatta, rosetta, and michetta), usually served warmed by grilling or toasting.. In many English-speaking countries, the name panini is given to a grilled sandwich made from any type of bread. Examples of bread types used for modern panini are ...
From en.m.wikipedia.org
See details


SOURDOUGH CIABATTA BREAD RECIPE | THE PERFECT LOAF
2018-08-21 · Sourdough Ciabatta Bread Recipe Vitals. The following sourdough ciabatta bread recipe results in four large ciabatta. I baked these in two batches of two in my home oven. When baking the first two, I placed the remaining two in the fridge on a proofing board, still held at the sides by a couche (to retain shape).
From theperfectloaf.com
See details


CIABATTA - WIKIPEDIA
Ciabatta (/ t? ? b ?? t ?,- b æ t-/, Italian: [t?abatta]; literally "slipper") is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique ...
From en.m.wikipedia.org
See details