Ciabatta bread
Ciabatta, an Italian bread known for its crisp crust and airy, tender crumb, has become a favorite among bread enthusiasts worldwide. The name “ciabatta” means “slipper” in Italian, reflecting the bread’s broad, flat shape.
This rustic loaf, with its characteristic irregular holes, is perfect for sandwiches, dipping into olive oil, or simply enjoying on its own. The magic of ciabatta lies in its simplicity and the meticulous process of making it, which involves creating a highly hydrated dough that results in its unique texture.
Originating from the Lombardy region of Italy in the early 1980s, ciabatta was developed as a response to the popularity of French baguettes. Italian bakers aimed to create a bread that could rival the baguette while showcasing the richness of Italian baking traditions.
The result was a bread that quickly gained international acclaim and became a staple in bakeries and home kitchens alike.
One of the hallmarks of ciabatta is its high hydration dough. This means that the dough contains a significant amount of water, which contributes to the bread’s open crumb and chewy texture.
500 grams (4 cups) all-purpose flour
10 grams (2 teaspoons) salt
5 grams (1 teaspoon) active dry yeast
400 milliliters (1 2/3 cups) water, at room temperature
10 grams (2 teaspoons) olive oil
Additional flour for dusting
Instructions
Indulge in Majesty: Slow Cooker Cubed Steak Recipe Fit for Royalty
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
How to make crispy cheese pickle chips
Air Fryer Apple Chips with Cinnamon Sugar
No-Bake Peanut Butter Oat Bars
Why You’ve Been Folding Your Beach Towels Wrong This Whole Time
“What is this? Found this odd “table” at a friend’s family house. The original owner passed away and never told them the intended use.”
It is the old method of our grandmothers, which still works well today: make an “onion poultice” and once and for all the illness is over!
Bacon-Wrapped Mozzarella Sticks