In Italy, ciabatta is the customary table bread, most often eaten with a splash of grassy olive oil. No balsamic, mind you. Just the oil. It also happens to remedy many saucy situations, like bowl mopping. Day old ciabatta can also be repurposed for panzanella salad, to thicken soups or to make crunchy pangrattato crumbs to jazz up a simple pasta.
The recipe for this Overnight Ciabatta is from my Cookbook, Bibby’s Kitchen – The Essence of Good Food. Like all the recipes in the Breaded Table chapter, no sourdough starter or poolish is needed. It’s straight forward mix, proof, shape and bake – 101 bread making, if you will. Traditionally, ciabatta, so called because of its slipper-shape, is a free-form. No two breads look identical. Here, I’ve included two options, a pot bread-style and the classic Italian, slipper bread. For the the potted bread, I’m using the Le Creuset Signature Round Casserole.
To make things even simpler, at 10am this morning, I’ll be taking over Le Creuset’s Instagram stories with a step-by-step of how to make ciabatta. Join me in the studio and let’s bake together.
If you missed these Parmesan Meatballs with Sundried tomato sauce, here’s the link to the recipe. They’re not half shabby, either. I think you’re going to love them!
Makes 2 loaves
- 250g white bread flour
- 250g cake wheat flour
- 10g instant dry yeast
- 1½ teaspoons fine salt
- 500ml (2 cups) water, room temperature
- 30ml (2 tbls) olive oil, plus extra for oiling the bowl
- Place all the ingredients in the bowl of an electric mixer. With the K-beater attachment, beat on a high speed for 5-7 minutes until the dough pulls away from the sides and comes together in a ball.
- Transfer the dough to a large, oiled bowl. Cover tightly with cling film and chill overnight.
- Bring the dough up to room temperature before continuing with the next step. The dough is ready when bubbles are visible on the surface.
- Preheat the oven to 230° C. Place a baking sheet in the oven while the oven is heating. If you’re making the potted version, slide the Le Creuset Casserole in next to the baking sheet.
- Scrape the dough out onto a well-floured board and divide in half. Remove the heated baking sheet and casserole from the oven and dust liberally with flour. Lift the first piece of dough onto the baking sheet, stretching it into a slipper shape as you lay it down. Shape the remaining piece into a round and place in the Le Creuset Signature Round Casserole. Cover with the lid.
- Bake for 30 – 35 minutes until crisp and well browned on top. Remove the baking sheet and transfer the ciabatta to a wire rack to cool.
- Remove the lid from the pot and bake for an additional 30 minutes. Cool for at least 10 respectable minutes before slicing.
The recipe for Overnight ciabatta is featured in my new Cookbook, Bibby’s Kitchen. For a peek inside, HERE’S what you can expect.
In paid partnership with Le Creuset. As always, opinions and comments remain authentically honest and in keeping with the Bibby’s Kitchen cook from scratch philosophy.