Ciabatta Bread | Richard Bertinet | Gozney
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.
Make a ferment called biga by mixing 5 grams of fresh yeast with water and strong bread flour in a bowl.
Use a scraper to mix the ingredients together until a rough dough forms.
Let the biga rest at room temperature (18-25°C) for about 24 hours to develop flavor.
After 24 hours, check the biga for texture and smell, it should be firm and have a lactic acid aroma.
To make the ciabatta dough, pour water into a bowl and add the biga on top.
Add strong bread flour on top of the biga without breaking it down.
Mix the ingredients on slow speed until well combined, allowing the water to absorb into the flour.
After 5 minutes, add olive oil and mix until absorbed, then increase the speed to medium.
After 1-2 minutes, add fine sea salt and mix until the dough is ready, checking for strength.
Transfer the dough to a lightly oiled container and let it rest for 45 minutes to 1 hour, performing a stretch and fold technique halfway through.
After resting, perform another stretch and fold after another 45 minutes.
Prepare a floured surface and gently tip the dough out, adding more flour on top.
Divide the dough into pieces for shaping, making sure to handle it gently to maintain air pockets.
Shape the pieces into ciabatta loaves and place them on a floured board, covering them for 5-10 minutes before baking.
Preheat the oven to 260°C with a baking stone inside.
Gently flip the loaves onto a baking peel, stretching them slightly as needed.
Add steam to the oven by pouring water into a pan to create steam for the first 5 minutes of baking.
Bake the ciabatta in the oven for an appropriate amount of time, checking for doneness.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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