One of my all time favourite breads is a ciabatta! If it's an option I will have it almost every time! Unfortunately when I went vegan I lost the ability to be able to eat it because most ciabattas have milk in them. I made this vegan ciabatta so I could have my favourite again!
This recipe is super easy but unfortunately is time consuming. You have to start it the night before, which can be difficult.
I'm sure I'm not the only one who isn't alway motivated the next day or inspired. I was so excited to try this ciabatta that I was actually still motivated the next day.
This recipe is from veggie society.
I'm super excited to make more ciabattas and try putting things like tomatoes in them!
The night before you need to make this, the starter.
It only takes about 5 minutes to whip up and then you leave it, at room temperature, over night.
You have 24 hours to use the starter once it is made.
This is just yeast, water and flour.
The next day you need to combine this starter with olive oil, yeast, water flour and salt.
This will form your dough ready to rise.
You need to leave your dough, covered, in a warm place to rise. I leave mine by my back doors; I have big doors and windows and the whole of my wall in the living room is doors/windows. This is great for letting in the warmth on a sunny day!
Once it has risen you will need to shape it. Be careful not to touch the top of the dough as you will deflate it.
You will need to let it rise one last time.
This is what my ciabatta looks like before I put it in the oven.
Bake for 25 minutes, until you have a lovely, crispy bread that sounds hollow when you tap the bottom.
This is what my bread looked like when it came out of the oven.
I hope that you love these as much as we do!
If you have any questions send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking to you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Ciabatta - Makes 2 Loaves
Ingredients
Starter; - To be made the day before You have up to 24 hours to use the starter once it is made.
1 Cup Bread Flour You can use plain flour if you don't have bread flour
⅓ Cup Water
⅛ tsp Dried Active Yeast
2 tbsp Warm Water
Bread
2 Cup Bread Flour
½ tsp Dried Active Yeast
1.5 tsp Sea Salt
¾ Cup Water
1 tbsp Olive Oil
2 tbsp Warm Milk
Method
Starter; To be made the night before
Mix yeast with 2 tbsp warm water and let sit for a few minutes
Stir yeast mix with ⅓ cup water and flour.
Mix till combined.
Cover with a clean tea towel, at room temperature, overnight.
Bread;
In a large bowl mix the yeast and warm milk, let sit for a few minutes.
Add the starter, olive oil, flour and water.
Mix to form a dough
Lightly oil a bowl, place your dough in the bowl, cover and let rise in a warm place for up 1-2 hours or until it has doubled in size.
Lightly flour your side, gently turn the dough out onto the side.
Cut the dough into 2 equal pieces and shape into 2 logs. Don’t touch the top or it will deflate, only touch the sides.
Transfer your logs onto a prepared baking tray.
Cover with a damp tea towel and leave in a warm place for 1-2 hours or until they have doubled in size.
Preheat the oven to 210C
Remove the tea towel and place the ciabatta in the oven.
Bake for 25 minutes or until lightly browned and sounds hollow when you tap the bottom.
Let cool
Serve
Enjoy!
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