Best 2 Chef Johns Whole Wheat Ciabatta Recipes

In the realm of homemade bread-making, "Chef John's Whole Wheat Ciabatta" stands as a testament to the culinary prowess of Chef John, an esteemed figure in the world of food and cooking. This recipe, carefully crafted with whole wheat flour, offers a delightful balance between the robust flavor of whole grains and the light, airy texture that is characteristic of ciabatta bread. It's a perfect choice for those seeking a wholesome and flavorful loaf, perfect for sandwiches, bruschetta, or simply savoring on its own. Join us as we embark on a journey into the world of "Chef John's Whole Wheat Ciabatta," exploring the nuances of its ingredients, the intricacies of its preparation, and the culinary delights that await you with each bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S NO-KNEAD CIABATTA

Chef John's No-Knead Ciabatta image

This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.

Provided by Chef John

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 20h55m

Yield 8

Number Of Ingredients 7

Ingredients

3 ½ cups white bread flour
½ cup whole wheat bread flour
1 ½ teaspoons salt
¼ teaspoon active dry yeast
2 cups water
1 tablespoon olive oil
2 tablespoons cornmeal

Steps:

Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
Punch dough down with a spatula and fold it over a few times.
Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 51.2 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 439.3 mg, Sugar 0.2 g

CHEF JOHN'S WHOLE WHEAT CIABATTA

CHEF JOHN'S WHOLE WHEAT CIABATTA image

Categories Corn

Number Of Ingredients 13

Ingredients

1 cup water, warm
1/2 cup (and more, as needed) water, at room temperature
1 1/2 cups (divided) all-purpose flour
1 teaspoon (or as needed) all-purpose flour
1 1/2 cups (divided) whole wheat flour
1/4 cup rye flour
1/4 teaspoon active dry yeast
2 tablespoons sunflower seeds, shelled
1 tablespoon ground flax seeds
1 3/4 teaspoons salt
1 1/2 teaspoons honey
1 tablespoon polenta
1/2 teaspoon (or as needed) cornmeal

Steps:

To make sponge, stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl.
Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup water (at room temperature), sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes.
Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
Remove plastic wrap from risen dough and mist the top of the dough with water.
Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total.
Transfer bread to a cooling rack and let cool completely before slicing.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your bread.
Make sure your yeast is active before using it. If you're not sure, you can test it by dissolving it in warm water with a little sugar. If it bubbles up after a few minutes, it's active.
Knead the dough for at least 10 minutes. This will help to develop the gluten and give your bread a chewy texture.
Let the dough rise in a warm place until it has doubled in size. This will usually take about 1-2 hours.
Bake the bread in a preheated oven. This will help to create a crispy crust.
Let the bread cool completely before slicing and serving.

Conclusion:

Making homemade whole wheat ciabatta bread is a rewarding experience. With a little time and effort, you can enjoy delicious, fresh bread that is perfect for sandwiches, toast, or just eating plain. So next time you're in the mood for some homemade bread, give this recipe a try!

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