Ingredients
3 portion(s)
Easy Ciabatta Bread
- 500 g bakers flour
- 470 g warm water
- 2 tsp Yeast dried or (1 Sachet)
- 2 tsp salt
-
6
4h 0min
Preparation 3h 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
- Add all ingredients in the bowl, mix on sp 6 for 8 seconds. Let mixture rest in bowl for 10 minutes.
- Turn up to Sp 9 for 3 mins (yes 3 mins!) on
. Stay next to your Thermie to make sure it doesn't jump off the bench!- Dough will be very sticky - pour into a large well-oiled bowl and let sit for 2.5 hours until tripled in size.
- Empty and scrape out the dough onto a well floured thermomat or bench top.
- Divide into 3 pieces, dust with a good amount of flour, then using spatula shape roughly into flat balls.
- Leave to prove on the mat for 45 mins. While waiting, turn the oven to 250c to heat up while proving and line 2 or 3 trays with baking paper.
- Now, with well floured hands, pick up each dough gently and quickly flip it , stretching into a ciabatta loaf shape (oblong). The flipping helps spread the air bubbles - even if it looks a bit dodgy, trust me it will rise beautifully in the oven!
- Bake at 250 for 10 mins, then turn the oven down to 200 for another 15-20 until bread is starting to brown and sounds hollow when tapped.
Easy Ciabatta Bread
. Stay next to your Thermie to make sure it doesn't jump off the bench!Accessories you need
-
Spatula TM5/TM6
buy now
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentKarlie: After 'some' research i found In Australia...
Karlie: After 'some' research i found In Australia the Wallaby and Lighthouse brands of dried yeast do not have Sugar listed as an ingredient. Yeast is listed as Saccharomyces cerevisiae. There's Ascorbic Acid in both, the small amount of 'sugar' in the Emulsifier can't really be counted toward sugar *unless you have a sugar allergy* . I've had consistency in my results with those 2 brands and they're quite forgiving. So i hope this has answered your question.
In the past I've used Mauripan, Saf, Lowan, Tandaco & Bakels.
I have not tried liquid yeast or compressed yeast. There's also a frozen yeast!
Another note is that when you use Dried Yeast you use 3-4 times less than Compressed Yeast. IDY instant dried yeast has roughly 30-40 times greater fermentation power than Active Dry Yeast, it also allows you to make bread in 1 rise. ADY takes about 20 minutes longer to rise.
Amanda
I'm assuming that with dried yeast I would have to...
I'm assuming that with dried yeast I would have to add sugar, as there would normally be sugar in a sachet? Wouldn't I need sugar to feed the yeast?
AMAZING!!!!! No need to ever buy soup bread again...
AMAZING!!!!! No need to ever buy soup bread again 😁 and super amazing toasted with butter and Vegemite 😁
Fantastic recipe ...
Fantastic recipe
made 2 loafs
followed recipe exactly
light and fluffy and very tasty💕
Thank you
This is a weekly fav in our household, I usually...
This is a weekly fav in our household, I usually make 2 loaves
This is the best ciabatta bread we have ever had....
This is the best ciabatta bread we have ever had. It is a long process, but as long as you start early, you only have to do a few processes and enjoy watching some Netflix whilst it 'grows'. It comes out so airy and the perfect accompanient to soup, or just to lash with butter and eat.
Michelle
Superb Recipe thank you. Love the ease of it and...
Superb Recipe thank you. Love the ease of it and the consistent results.
Wondered if I could substitute or add sourdough starter/discard to recipe or would it rise too quick? Love anyone's thoughts on this
This recipe is awesome. First time making ciabatta...
This recipe is awesome. First time making ciabatta bread and it turned out perfectly. This will definitely be a staple in our house.
Easy to follow recipe. Cooked the bread in a...
Easy to follow recipe. Cooked the bread in a hooded bbq on a ceramic pizza tray. The bread was light and delicious. Will be cooking this again.
Tabicat21
this recipe is fabulous , i had been looking for...
Amanda
Loooove this recipe!...
Loooove this recipe!
Have made it many times and never failed.
Love making the leftovers into garlic bread (slice, butter, wrap in foil and bake until crispy and butter melted).
Always trying different toppings like sesame seeds, rosemary & sea salt, etc.
I find on a warm day it doesn't need the full proving time to triple in size so that's a bonus. Recipe is also very forgiving if you muck anything up.
I have been very successful following this recipe....
I have been very successful following this recipe. It's great! I just want to know if you can use the dough function in step 3 instead? Anyone tried it?
First attempt at ciabatta and really successful -...
First attempt at ciabatta and really successful - thanks for the recipe!
Can you freeze dough if not wanting to bake all 3?
Can you freeze dough if not wanting to bake all 3?
I wasn't sure if it was going to work because my...
I wasn't sure if it was going to work because my mix was so runny and I only used 450g water but the bread turned out perfect! I put a bowl of water at bottom of oven and my bread was nice and crunchy on top.
This ciabatta is delicious. Really good results...
This ciabatta is delicious. Really good results and the recipe is easy to follow. Thanks for sharing
Super easy and seriously delicious!
Super easy and seriously delicious!
I’ve been making this for a few years now, but...
I’ve been making this for a few years now, but when it comes out of the oven it’s lovely & crunchy but once cooled it’s l st the crunch. Still tastes great but would love some crunchy crust. Any ideas?
I’ve been making this for a few years now, but...
I’ve been making this for a few years now, but when it comes out of the oven it’s lovely & crunchy but once cooled it’s l st the crunch. Still tastes great but would love some crunchy crust. Any ideas?
I'm looking forward to making this! Looks lovely....
I'm looking forward to making this! Looks lovely. Could someone advise on storage / how to reheat it as I'd thought to make it a couple of days ahead. Thank you!
I'm looking forward to making this! Looks lovely....
I'm looking forward to making this! Looks lovely. Could someone advise on storage / how to reheat it as I'd thought to make it a couple of days ahead. Thank you!
Terrific recipe, thank you! We had this with soup...
Terrific recipe, thank you! We had this with soup for lunch today and everyone enjoyed it. I'll definitely be making this again.
ca22a:you may have killed the yeast if bowl was...
ca22a:you may have killed the yeast if bowl was too hot. Also, check the expiry date on the yeast. Good luck.
Easy instructions. I made 2 loaves and added some...
Easy instructions. I made 2 loaves and added some boiling water in a pan in the bottom of the oven for 20 mins for steam to ensure a crunchy crust. Turned out perfectly and were a hit at the bbq. Thanks for the recipe!
ca22a:...
ca22a:
hi I have made this a few times in the past 12mths. I made it today & it’s been a success again. Have u checked ur scales lately ?
HELP!...
HELP!
Been making this recipe since 2014 and love everything about it!
However, for some reason when I made it today after 2.5hrs the dough was super runny which has never happened before. I'm not sure if the bowl was too oilly or I used the wrong flour but something went wrong, I followed the recipe exactly but once i scraped it out of the bowl it spread out everywhere. I tried making it again and I had the same issues. Wasn't sure who to ask but the people that have created this delicious bread. I would love to hear any suggestions!
P.S is it normal that the thermo bowl run a litte hot?
I wasn’t sure if I was on the right track whilst...
I wasn’t sure if I was on the right track whilst making this, but I continued on and am so glad I did!
it was absolutely perfect - my family demolished one loaf in seconds!!
Yum! Made this for a BBQ last night and it went in...
Yum! Made this for a BBQ last night and it went in a flash. So easy to make and cooked perfectly. Thanks for a great recipe
Didn't seem to rise as much as I expected, but the...
Didn't seem to rise as much as I expected, but the cold weather here in Melbourne might have had something to do with it?! Will have another go at this with the salt/rosemary variation suggested by others
I quickened up the rising time by proving the...
I quickened up the rising time by proving the dough in a prewarmed oven (had used it previously to steralise jam jars) and didnt heat the oven to 250C as I have the most temperamental oven. The bread still turned out really well.
This is a lovely bread. Added 20gm of olive oil to...
This is a lovely bread. Added 20gm of olive oil to the mix. thanks
How can I make this gluten free ? I haven't seen...
How can I make this gluten free ? I haven't seen any bread flour that is gluten free, only the ones in supermarkets or health stores, and they only say plain gluten free flour.
Delicious! I’m not very good at waiting and as...
Delicious! I’m not very good at waiting and as my dough was flowing over the large bowl I moved onto the next step and skipped a step by accident, so my 3 loaves came out smaller than I suspect they should be. However I’ll definitely be making again and leaving as long as the recipe. Thanks!
Great recipe. So easy and worked beautifully. Will...
Great recipe. So easy and worked beautifully. Will definitely be adding this one to the Favourites list
Great recipe very crusty with a soft air bubbly...
Great recipe very crusty with a soft air bubbly crumb. Many thanks for sharing
Trudes: Try just using my method and you using...
Trudes: Try just using my method and you using your own recipe. Different strokes for different folks!
We live to eat, and eat to live, but with Thermomix we just LIVE!
OMG! 10/10 So yummy and super easy. So easy, I was...
OMG! 10/10 So yummy and super easy. So easy, I was sure they wouldnt turn out!! Boy was I wrong, 1st time making, last time buying from supermarket! Thank you
Love this recipe. Have made it 4 times now. Can't...
Love this recipe. Have made it 4 times now. Can't go wrong. Especially good with rosemary and salt. Yum
This is my favourite recipe of all time! I live in...
This is my favourite recipe of all time! I live in Singapore so bread is very sweet and good stuff is expensive. I now make this regularly and have not bought a loaf for around 3 months! I've mucked up this recipe so many times and it still always works (like leaving it to proove the 2nd time for 12 hours lol)
I've tried with wholemeal flour and rosemay OMG sooooo delish
Thanks again this recipe has literally changed my life! haha
Love this recipe, so easy to make and the whole...
Love this recipe, so easy to make and the whole family loves it
This is a winner in my house! 👍
This is a winner in my house! 👍
WOW Love this recipe so easy will be a regular in...
WOW!!! Love this recipe, so easy, will be a regular in our house, and so much nicer than the bought stuff.
great tasting and easy to do
great tasting and easy to do
Yes all of 5 stars and more...
Yes all of 5 stars and more!!!
I read all the comments and decided to sprinkle salt/rosemary on top and my gosh/wow factor!!
I also found mine cooked quicker than anticipated, so keep checking your oven.
Thanks for an amzing recipe!!!
A very easy recipe I forgot to turn it on reverse...
A very easy recipe. I forgot to turn it on reverse but it didn't seem to make any difference. I have a Miele oven and proved it for one hour at 30 C and it tripled in size easily. After shaping I proved it for another 30 minutes before baking it with a shot of steam. It was perfect, hard crust and soft inside with plenty of holes . The crust did however soften as the bread cooled. I will make this all the time. Thank you.
Hi ...... I have made this a few times and find it fantastic. Just wondering, when I have it on reverse in my TM 5 it makes such a " struggling noise " that I wonder if it's OK for the TM. Please let me know what you think.
A very easy recipe I forgot to turn it on reverse...
A very easy recipe. I forgot to turn it on reverse but it didn't seem to make any difference. I have a Miele oven and proved it for one hour at 30 C and it tripled in size easily. After shaping I proved it for another 30 minutes before baking it with a shot of steam. It was perfect, hard crust and soft inside with plenty of holes . The crust did however soften as the bread cooled. I will make this all the time. Thank you.
A very easy recipe I forgot to turn it on reverse...
A very easy recipe. I forgot to turn it on reverse but it didn't seem to make any difference. I have a Miele oven and proved it for one hour at 30 C and it tripled in size easily. After shaping I proved it for another 30 minutes before baking it with a shot of steam. It was perfect, hard crust and soft inside with plenty of holes . The crust did however soften as the bread cooled. I will make this all the time. Thank you.
This was very easy I forgot to put it on reverse...
This was very easy. I forgot to put it on reverse but it didn't seem to make any difference. I proved it in my Miele oven at 30C for one hour and it was indeed triple in size. Then divided in two and proved for another 30 minutes. I used the moisture plus with one burst of steam at the beginning. Because it was quite hard I took it out after 20 mins total. Next time I will do it at 240 C for 10 mins and 200 C for 15-20 mins. It is delicious with plenty of holes but the crust did soften as it cooled. I will definitely make this again. Thank you.
This was very easy I forgot to put it on reverse...
This was very easy. I forgot to put it on reverse but it didn't seem to make any difference. I proved it in my Miele oven at 30C for one hour and it was indeed triple in size. Then divided in two and proved for another 30 minutes. I used the moisture plus with one burst of steam at the beginning. Because it was quite hard I took it out after 20 mins total. Next time I will do it at 240 C for 10 mins and 200 C for 15-20 mins. It is delicious with plenty of holes but the crust did soften as it cooled. I will definitely make this again. Thank you.
For step 2. Where it says counter clockwise. ..is...
For step 2. Where it says counter clockwise. ..is this just on normal chopping setting or dough setting? My phone doesn't show me a cooking symbol where that pic is