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Richard Bertinet’s Ciabatta

with 14 comments

…from his second book I should add, since the first one has a recipe for this bread too. Very good and easy to do. Yes, the dough is wet at a hydration of 75% including oil, but a batter like dough is mandatory for most Ciabatta recipes. Ciabatta is a dramatic bread with its random big holes and using different ingredients changes the bread a lot too. I like to use this bread to try different flours. You can substitute strong white flour for the ’00’ flour.

Ciabatta (2 small ones)


  • 60g strong white flour
  • 60g Italian ’00’ flour (Here: Molino Alimonti ’00’ Verde)
  • 70g water
  • 1g fresh yeast

Mix together and let stand for 14-18 hours at room temperature, covered.


  • Biga
  • 100g strong white flour
  • 100g Italian ’00’ flour
  • 165g water, 28°C
  • 15 olive oil
  • 3g fresh yeast
  • 6g sea salt

Mix dough by your preferred method, adding salt last. Let stand 1.5 hours. The original recipe didn’t state this, but I’d recommend giving the dough one or two ‘turns’ or ‘folds’ during this bulk fermentation of 1.5 hours. Use a thin coating of olive oil in the bowl to prevent the dough from tearing too much (a little is okay).

Put / pour the dough onto the floured workbench and divide into two pieces. Let rest covered on a flowered towel. After 45 minutes stretch the pieces a little and turn them over to put them on parchment paper. Now I always give the shaped Ciabatta another rest for about 30-45 minutes. Bake at 230°C for 20 minutes.

Source: A variation on Richard Bertinet’s Ciabatta recipe in ‘Brot und Gebäck für Genießer’. (Original title: ‘Crust’)

Written by theinversecook

6 May 2009 at 18:05

14 Responses

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  1. Wow it looks perfect. Big yeasty holes and a wonderfully golden crust


    7 May 2009 at 12:47

    • Thanks, Katie. I’ve had mixed results with yeasted starters, so I was anxious. It was rather good. Fresh for one day. The stale Ciabatta was excellent in a bread salad. That’s a rather yummy bread.



      7 May 2009 at 17:44

  2. Das sieht super aus!

    Bei Ciabatta hadere ich immer, weil ich weiß, dass ich versuchen muss, einen fast flüssigen Teig in Brotform zu bekommen.

    Was meinst Du mit “2. Buch”? Meinst Du “50 neue Rezepte”?


    8 May 2009 at 09:11

    • Ja, genau.

      Bei Ciabatta ist das Falten recht wichtig, denk ich mal, dadurch trainiert man dem schlaffen Teig Muskeln an, er bekommt Stand. Am besten eigentlich vor dem Einteilen noch einmal falten. Nach dem Falten oder dem Auseinanderziehen immer entspannen lassen, besonders vor dem Backen, sonst hebt die Decke des Teiges ab (war bei mir jedenfalls oft so) – Brotfehler à la ‘flying top’ entstehen so. Aber schmeckt auch, wenn nicht alles klappt, eigentlich die Regel bei mir, da ungeduldig.


      8 May 2009 at 23:53

  3. Ah looks great. Going to make it tomorrow. It is sometimes difficult to find strong flour here as they most of the time don’t put anything on the package. Would it be ok to use durum 00 as well? (not original i guess……)


    9 May 2009 at 18:04

    • Durum 00 should work fine. I believe it’s a fine grind of hard wheat, so would make excellent tasting bread. Using strong white instead of what is commonly referred to ’00’ was my guess at making this bread taste good without any risk of spoiling it. I believe Italian ’00’ flour is not exactly strong, but I am confused by Italian flour types and grinds.


      9 May 2009 at 22:30

  4. This looks like a wonderful recipe and relatively simple, for that matter. Have you ever tried ciabattas with a mixture of white and whole wheat flours?


    10 May 2009 at 19:15

    • Thanks. I’ve used whole-wheat flour in a small dose in a Fougasse. I think the recipe was one of Jeffrey Hamelman’s. Some more rustic Italian country breads, also with a very wet dough, use whole-wheat flour. I’ve never seen it used in higher percentages in Ciabatta though except in “Whole-wheat Ciabatta”, but that’s a different animal altogether, I think.


      12 May 2009 at 18:22

  5. Oh my, I’ve never got such big holes! I’ve got to keep on trying :-)


    11 May 2009 at 00:18

    • Please do. Stretching and handling the dough like a raw egg seems to work fine, try it. And a liberal amount of flour on the counter for shaping. :-)


      12 May 2009 at 18:23

  6. Beautiful, Niels! I’d like to try it with farro (I finally found in New York some spelt which is actually farro or “petit-épeautre” and I can’t wait to give it a whirl…


    13 May 2009 at 04:28

    • That does sound great, MC. I’ve seen a lot of spelt breads with very open crumb in blogland and will try it too. White spelt flour is very good in place of strong white flour.


      13 May 2009 at 22:03

  7. So, finally: Habe das Brot 3x gebacken und einmal verbloggt:

    Ich habe immer ein wenig Teig aufbewahrt und mit zum Vorteig gegeben. Das war ein wahrer Aroma-Booster!


    14 May 2009 at 09:17

    • Das mach ich immer, wenn ich Pizzateig übrig habe :-)

      Dein Brot sieht spitze aus.


      15 May 2009 at 20:54

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