Best 2 Chef Johns Whole Wheat Ciabatta Recipes
**Chef John's Whole Wheat Ciabatta: A Symphony of Flavor and Texture**
Indulge in the delightful world of Chef John's Whole Wheat Ciabatta, a culinary masterpiece that tantalizes the taste buds with its symphony of flavors and textures. This artisan bread, crafted with the finest whole wheat flour, boasts a crisp, golden-brown crust that yields to a soft, airy interior, dotted with tantalizing holes. Each bite offers a delightful balance of nutty sweetness and a hint of tanginess, making it the perfect accompaniment to a variety of dishes. Whether you enjoy it fresh from the oven, toasted with your favorite toppings, or as a sandwich carrier, Chef John's Whole Wheat Ciabatta promises an unforgettable хлебопечка bread-making experience. Dive into the world of artisanal baking and discover the joy of creating this exceptional bread in your own kitchen. Unleash your inner baker and embark on a culinary adventure with Chef John's Whole Wheat Ciabatta.
CHEF JOHN'S NO-KNEAD CIABATTA
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
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 HOMEMADE RICOTTA CHEESE
If I came over to your place and you served me homemade ricotta cheese, I'd think you were pretty cool. And while that's a good reason to do this, there are even better reasons--like, it's super fun to do, ridiculously easy, and you'll end up with something far superior to what you buy in the store. Serve on toast with honey, cayenne, and sea salt or with tomatoes, basil, freshly ground black pepper, olive oil, and sea salt--or however you like.
Provided by Chef John
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
- Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
- Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
- Let the mixture sit, untouched, for 6 minutes.
- Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
- Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
- Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 7.9 g, Cholesterol 43.4 mg, Fat 12.6 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 472.6 mg, Sugar 7.4 g
Tips:
- For a crispier crust, bake the bread uncovered for the final 10 minutes of baking.
- If you don't have a Dutch oven, you can bake the bread in a regular baking dish. Just be sure to cover the dish tightly with foil for the first 30 minutes of baking.
- To make sure the bread is done, insert a toothpick into the center. If it comes out clean, the bread is done.
- Let the bread cool for at least 15 minutes before slicing and serving.
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can also freeze the bread for up to 2 months. To freeze, wrap the bread tightly in plastic wrap and then place it in a freezer bag.
- To thaw the bread, let it sit at room temperature for several hours, or overnight.
Conclusion:
Chef John's Whole Wheat Ciabatta is a delicious and easy-to-make bread that is perfect for any occasion. With its crispy crust and soft, chewy interior, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and healthy bread recipe, give Chef John's Whole Wheat Ciabatta a try!
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