Ever wanted to make how to make ciabatta bread from scratch? Now’s your chance! In this episode of “Piatto,” we demonstrate how to use a KitchenAid Mixer (The KitchenAid Professional 600) to make classic Italian ciabatta. Of course, you can use this bread recipe with any brand of stand mixer.
Of all the KitchenAid Mixer bread recipes you can make, Italian ciabatta is easy but does take about 6 hours from start to finish.
This ciabatta bread recipe uses a ‘poolish’ starter sponge (which requires a 3 hour rise) to achieve the soft and chewy interior for which the Italian ciabatta is famous.
We’ll be using both the Kitchenaid paddle attachment and the dough hook for this dough recipe.
TIP: During the ‘knead’ with the dough hook, use setting ‘4’ of your Kitchen Aid Mixer.
TIP: In the US? Red Star instant yeast
Check out our playlist for more Red Star Yeast recipes!
TIP: Not all flours are equal. We recommend bread flour and semolina flour for this recipe — great brands include Bob’s Red Mill and King Arthur Flour
INGREDIENTS for Italian Ciabatta Bread Recipe
bread flour – 2 cups / 1/2 lb (450 grams) (here, King Arthur flour)
semolina flour – as needed (here, Bob’s Red Mill)
instant yeast – 3 grams (here, Red Star ‘quick rise’)
honey – 5 grams (or maple syrup or malt)
water – 350 ml (lukewarm)
fine salt – 10 grams
Buon Appetito!
For more Kitchenaid mixer recipes, check out our playlist:
The recipe in Italian:
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We are licensed by Apple, Inc. to use audio tracks “Chelsea Loft Short, “Chelsea Loft Medium” and “ Chelsea Loft Long” which is provided in the iMovie App from Apple, Inc.