Parmesan Ciabatta

February 7, 2009 at 10:16 am 1 comment

I have mentioned previously that I love making fresh bread. This is just another recipe that I tried recently. This bread was wonderful. It is great served with pasta, soup, and salad. The only think I would do differently next time is add more cheese. That was the best part of the bread — biting into a gooey piece of cheese.


Now, this bread does take some time to make and needs to be planned for. The biga needs to sit for 12-20 hours so if you do want to try this bread plan accordingly.


Parmesan Ciabatta Bread
For the Biga (starter):
1 1/2 Cups unbleached all-purpose flour
1/4 cup pumpernickle, rye, or whole wheat flour
1 Cup water
1/8 tsp instant yeast

For the dough:
all of the starter
2 1/2 Cups unbleached all-purpose flour
1/2 Cup water
1 1/2 tsp salt
1/2 tsp instant yeast
1-5 ounces parmesan or asiago cheese cut into 1/4 pieces. Plus extra for grating.

To make the biga, mix all of the ingredients in a medium-sized bowl until well combined. Cover and leave it at cool room temperature (68-70 degrees F) for 12-20 hours until the biga is very bubbly

To make the dough, mix the biga and the remaining dough ingredients, except the cheese using a stand mixer fitted with the paddle attachment, about 4 minutes. The dough should be soft and slightly sticky; add additional water or flour if necessary. Mis in the cheese; don’t worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1-2 hours, until very puffy.

Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with well-greased plastic wrap, and allow them to rise an additional 45 minutes, or until they’re verry puffy. Sprinkle them with additional grated cheese.

Bake the loaves in a preheated 450 degree F oven for 22-26 mnutes , until the bread is golden brown. Remove it from the oven and cool on a rack.

Yield: 2 loaves
Source: Amber’s Delectable Delights


Entry filed under: bread.

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1 Comment Add your own

  • 1. Amber  |  February 8, 2009 at 6:27 pm

    Your bread looks delicious. I am glad you gave it a try. Extra cheese sounds like an awesome idea!

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