Pane ciabatta.un’antica ricetta.Croccante,facile e si fa in giornata 
Recipe Information
Ciabatta Bread
Cultural Context
Ciabatta bread originated in Italy in the 1980s as a response to the popularity of French baguettes. Its name means 'slipper' in Italian, referring to its shape. This rustic bread is known for its crispy crust and airy, open crumb, making it perfect for sandwiches or as a side to meals. Today, ciabatta is enjoyed globally, with various adaptations appearing in bakeries around the world.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a cost-effective alternative.
salt
💰Cheaper: sea salt
Sea salt is often less expensive than specialty salts.
In una ciotola grande, mescolare le farine, il lievito di birra fresco, lo zucchero e il sale.
Aggiungere l'acqua e l'olio extravergine, mescolando fino a ottenere un impasto omogeneo.
Lasciare lievitare l'impasto fino al raddoppio.
Formare delle ciabattine e cospargerle con farina di semola.
Preriscaldare il forno a 220° e infornare per 10 minuti, poi abbassare la temperatura a 200° e cuocere per altri 20 minuti.
Una volta cotte, lasciare le ciabattine nel forno spento con lo sportello semi aperto per 5 minuti.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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