Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, ciabatta. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the shape of the loaves. Ciabatta is a soft and chewy bread made with a biga, which gives great flavor. This ciabatta, meaning "slipper," which the loaves resemble, is a classic Italian bread.
Ciabatta is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Ciabatta is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook ciabatta using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Ciabatta:
- Get 350 g strong bread flour
- Make ready 150 g semolina flour
- Make ready 475-485 g water at room temperature
- Take 15 g fresh or 2 tsp instant yeast
- Prepare 15 g salt
This is something I love about this bread. Ciabatta means 'slipper' in Italian and describes the appearance of this oval, flattish yeast bread with an open texture and a crisp, floury crust. Ciabatta is often used as the base for bruschetta. A ciabatta is an Italian yeast-leavened artisan and hearth-type bread made with a lean formula.
Instructions to make Ciabatta:
- Best to use a standing mixer for the dough, as it’s really runny. Fix the paddle attachment first and only swap for the dough hook if the dough starts ‘climbing’ up the paddle. If making it by hand, have scrapers at the ready, nags of patience and lots of flour to dust over the work surface.
- Place the flours in the mixer’s bowl, add the yeast and give it a quick mix. Stir in the salt. Add the water and mix briefly to rough dough, then let it rest for 10 minutes.
- Now beat it at high speed for at least 10 minutes (change the paddle to hook if you have the climbing problem), until it stops sticking to the sides and the bottom of the bowl, looks elastic and stringy. Cover and leave in a warm place to triple in volume, about 2 hours.
- Flour the work surface generously and turn the dough out. Using scrapers or two palette knives divide the dough into four pieces and shift them as much apart as you can so they don’t meld together again while proving. Spray the pieces with oil and dust liberally with flour. Let them prove for 40 minutes.
- Preheat the oven to maximum (250C/500F) and line two baking trays with parchment – or you can bake the bread in two batches. Scrape each piece of dough gently off the surface and stretch it with well-floured hands into a 25 – 30cm oblong loaf. Flip the loaves onto the baking tray and bake for 15-20 minutes until dark golden and crusty.
The flour's high water absorption level is the basis for ciabatta's dough stickiness and weakness, giving it. Authentic Italian ciabatta bread recipe or Slipper Bread originally from the Veneto made with an overnight starter & cooked on a pizza stone. This easy recipe for Ciabatta Bread will give you a rustic Italian bread with just the use of a stand mixer. No kneading is required for this classic ciabatta bread. Sourdough ciabatta not only has a lovely flavor, it is an excellent vehicle for some of my favorite foods.
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