I survived three weeks of hectic schedule at work and finally had a chance to return to my kitchen and play with a 70% hydration ciabatta dough. It turns out alright with the crumb I wanted. This time I used a poolish (overnight starter) to give the unique flavor a bread should have.
This recipe makes one loaf.
Poolish:
150g warm water
150g bread flour or all purpose flour with 10%-12% protein
1/8 teaspoon dried yeast
Mix all ingredients in a bowl. Cover well with plastic sheet and leave it for 12 hours. I always prepare it the night before.
Dough:
150g warm water
280g flour
1/2 + 1/8 teaspoon dried yeast
1 teaspoon salt
1/2 tablespoon olive oil
green olives (optional)
Mix all ingredients (including poolish) and work the dough for 10-15 minutes. It is a sticky dough but avoid adding more flour while working on it.
Let it rest in a covered bowl for 45 mins.
Stretch and fold the dough from 4 sides and let it rest in a covered bowl for 45 mins.
Sprinkle enough flour on a baking tray and shape the dough into a ciabatta. Cover with plastic bag and let it rest for a good 2 hours.
Add sliced olives on top. (optional)
Preheat oven to 425F and bake for 30 minutes.
This bread can stay soft on the inside for 3 days before it starts to become stale.
Danny, your loaf of fresh ciabatta bread looks perfect and delicious, love your pictures too!
adding green olives; it’s a good idea; makes the bread more tasty and delicious!
Hi Ingrid, thank you very much for your nice comment. I’m glad it turn out well.
This looks soooooo goooood! Yum!
Thank you very much! I’m happy you like it.:-)
This looks so delicious! Olive bread is my favorite! I love making bread, thanks for posting I will have to try this out!
Thank you very much. I love making bread too. It’s fun! Do let me know how this recipe works for you.
This looks GOOOD:) I bet it smells fabulous:)
Thank you very much. I’m glad it worked for you. I think my neighbors can already smell it when it is still in the oven
This looks fantastic, Danny! I’ve actually been meaning to try my hand at Ciabatta Bread!
Kenley
Hey Kenley! you are so nice. If you try do let me know how it goes
…danny
This looks so amazing and I love the texture of how it has turned out. I am definitely going to try making this bread!
Hi Jean, thank you so much. Yes the crust is thin and crisp with a fluffy interior. Let me know how it turns out for you.
…..danny
Your ciabatta bread looks fantastic and it is one of my favorite breads! I think I will be trying your recipe!
Thank you for the compliment. I am so happy you like it. If your oven is big enough, you can stretch it more for a thinner version which would mean more crust for dipping
if you try, do let me know how it goes….danny
Danny, this is a delicious looking bread! I love ciabatta so homemade ones must be awesome. I’m loving the olives on top. Gives it beautiful texture.
Hi Anne, thank you for your very nice comment. The olives did give it extra points. I’m glad to use it. And I love ciabatta too! It is an easy and nice bread to make.
Wow Danny, It’s perfect and I love olives!!!congrats
Thanks Sonia! Is this your daily bread? I am sure you have really good recipes
Wow! Danny, this looks incredible. I can only imagine the aroma! This is positively one of the best homemade loaves I have ever seen. I would love to taste a slice.., yummy! Brilliant my friend
Aw…Thank you Judy. That was a really kind compliment and you make my day
Thank you also for your support over at the linkedin site. You are always so nice. Great to know you my friend!
Sincerely,
Danny
Same to you
You have perfected the bread making. This looks so good. So awesome with that extra olive. mmm…I want to taste some.
Thank you so much Irene. I’m so happy you like it. Yeah, I should have put more olives next time. The saltiness is a nice complement to the bread. I am still having problems making really soft rolls….that will take some time. But I love crusty loafs more
yum!!
Thank you
I am glad you like it!
This looks fabulous!
Thank you so much! I am glad you like it!
Your olive ciabatta looks pretty amazing! I love the inside shots a lot: That’s so cool!
MMMMMMMMM! I have made ciabatta from scratch before but never like your tasty recipe! I must change that!
Thank you my friend. The inside shots were actually accidental which I thought they were cool too!
Most ciabatta recipes goes for 80% hydration dough which is impossible to knead and turns out gummy which is not what I preferred. This version still maintain a fluffy “bread” interior.
So true!
looks like your ciabatta turned out beautifully, and I love how the olives look on top!!
hey! thank you for the compliment. i really appreciate it.
i want a piece. so near yet so far. hahahahahah
Oh you want ah? I didn’t know….no problem. You will get to taste it when you are back from Australia.
beautiful photos of the interior texture! looks like you got that gluten working!
Hi lindsey, thank you very much for your nice comment. The over night starter was a great help.
This is the most gorgeous ciabatta bread I’ve seen. The golden crust is beautiful. I love your shots zooming in and show the details and texture of the bread inside.
Aw…Amy this is such a kind compliment. I really appreciate it. And you’ve certainly encouraged me to explore more.
Danny that bread looks completely gorgeous! I love all the texture and the Olives are a wonderful touch. I love olives so much. I really wish I had a piece to dip in my soup right now!!
Hi Brandi! So happy you like it! The olives did gave that extra fragrance and flavor. I’m glad to have used it. This loaf is less gummy as compared to the usual ciabatta. It is still fluffy inside which is what i prefer. Let’s do a barter trade here with your soup and my bread.
Fantastic photos Danny, of your beautiful ciabatta. I would love dipping a piece in olive oil…it had to be delicious.
Thank you Karen. Dipping in olive oil is my favorite way to eat this bread. With some cheese and wine.
Looks delicious!!!
Hello my friend! Thank you for taking time to stop by. It’s so nice to hear from you. How have you been doing?
Hello! Busy, busy with the new baby and a 2 year-old toddler… but happy
! I hope to be around WP more often soon. Hope all is well 
Angels makes you happy and you are blessed with two of them. Looking forward to hearing from you again.
Another amazing baked loaf that looks like it came out of a bakery in Italy!
Wow!…I am so flattered! This is such a big compliment! Thank you so much my friend. I really appreciate it. You just gave me a lot more courage to explore further.
You’re making me hungry!!!!
Rebecca! Thank you stopping by. I’ll send the next loaf over.
Alright, I’ll be expecting it in the mail!
Danny, your ciabatta looks incredible. I can imagine the aroma. I will be trying your recipe!
Aw……..Anto, That is such a nice comment. Thank you very much. It is worth the 5 hours of preparation. If you try, please let me know how it worked for you.
danny
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The olives are a genius idea in my opinion. I’m a big olives fan but never would have thought to add to the bread. I bet this is delicious!
Thank you Pam. I am so happy to hear from you. I love olives too..sure to add more next time. You have a lovely blog. Glad to have found you. I am following.
My husband keeps bringing up that we need to figure out how to make ciabatta bread at home. I’m so glad I came across your post! The interior shots are great, that’s just the texture I would love to get. I have a sourdough starter starting to ferment right now, but I hope to try this bread recipe next. Lovely blog
Hi Kelly, thank you for stopping by and liking this post. Let me know how it goes if you try. and looking forward to your sour dough bread. will you be posting it? ….danny
I’ll definitely let you know how it comes out. I’m not sure if I’ll post the sourdough. I think that will depend on how it turns out
I’m very new to making bread, so I’m sure there will be some mini and major disasters along the way!
I am not worried at all. You will master it after a few rounds of practice.
haha I think you’re right!