I don't buy bread anymore! The new perfect recipe for ciabatta bread
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.
Mix water, fresh yeast, and dry yeast in a bowl.
Add bread flour and salt, mix until there's no more dry flour.
Cover and let rest for 30 minutes.
With a wet hand, stretch the dough's 4 sides and fold to the center.
Lift the dough and slap it back, repeat for 30 minutes.
Cover and let rest for another 30 minutes.
Leave the dough at room temperature for 30 minutes, then refrigerate overnight.
Dust a wide container with flour and transfer the dough into it.
Cover and let rise for 1 hour.
Dust work surface with flour, separate the dough from the sides, and turn upside down.
Fold the dough in half and cut it into 4 equal parts.
Flour a towel and place the bread on it, creasing the towel to create a barrier.
Cover and let rest for 30 minutes.
Dust the bread with flour and transfer to the baking tray, placing it bottom up.
Bake at 450°F (230°C) for 15-17 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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