This famous Italian Ciabatta bread comes from the Veneto region, where it was invented in 1982. The bread that could compete with baguettes This is due to its distinctive long, flat-ish shape that is thought to vaguely resemble this type of footwear, so much so that it’s often called Italian Slipper Bread in English-speaking countries. Translated into English, “ciabatta” literally means “slipper”. It’s a feminine noun and the plural form is Ciabatte (Chah-bah-tteh). In Italian, the word Ciabatta is pronounced Chah-bah-ttah. And for the ultimate breakfast treat, try it sliced, buttered, and spread with jam. It’s also perfect for doing the scarpetta in hearty dishes like peperonata, caponata or these polpette with tomato sauce. You can cut it in half to make a sandwich or eat it sliced and drizzled with oil and balsamic vinegar. Therefore, you’ll see lots of bubblyholes running through it, which is its main characteristic.Ĭiabatta bread can be used in many different ways. This type of bread is light and easy to digest because it’s made with a higher percentage of water and a long leavening time. It’s got a thin, crisp crust and an incredibly soft interior, perfect for dipping in sauces and making panini. What is Ciabatta Bread?Ĭiabatta bread is a rustic-looking, white loaf that’s a staple of Italian bakery. It’s wonderfully chewy on the inside, crusty and golden brown on the outside with irresistible big holes. I wrote the recipe to be more concise so you don’t have to read through a huge chunk of words every time you want to bake bread.This homemade ciabatta bread is a perfect rustic bread to deep in soups, make sandwiches with and much more. My suggestion is to cook from the tutorial a few times until you get the hang of it, and then transition to cooking from the recipe. I decided to give you a really in-depth, step-by-step photo tutorial because explaining something new can get kind of wordy. All you need is some parchment paper, a kitchen scale, a tea towel, a bowl, a serrated knife, and a Dutch oven or heavy baking sheet. But then I realized: no! I want to show you guys that you can make some amazing artisan sourdough bread at home without any fancy equipment. I was going to buy special bread-making equipment for this post so I could look all fancy and professional. I’ve added my own spin to it and adjusted it slightly to fit my needs. The recipe I originally used was from Homemade Food Junkie. If you follow my instructions carefully, I’m confident that you too can enjoy this amazing loaf. Today I’m going to be sharing the method I use to create drool-worthy sourdough bread. Recipe adapted from Homemade Food Junkie. Allow to cool for 1–2 hours before slicing and enjoying. Step 12 Remove the loaf to a cooling rack.It should register at least 200✯ on an instant read thermometer inserted in the middle. Remove the lid and bake for another 10–15 minutes, or until the loaf is deep brown and sounds hollow when rapped on the bottom. Cover and bake in preheated oven for 30 minutes. Be careful as the Dutch oven will be very hot. Step 11 Take the Dutch oven out of the oven and transfer the dough, parchment paper and all, into the Dutch oven. Score the surface of the dough with a serrated knife. Dust the top with flour and gently rub it over the surface of the dough with your hands. Step 10 When the dough is done rising, invert one of the loaves onto a sheet of parchment paper.Place a Dutch oven with its lid on in the oven to preheat as well. Place in refrigerator to rise for 3–4 hours.Ībout 45 minutes before you're ready to bake the bread, preheat oven to 500✯. Fold the corners of the tea towel over to cover the dough. Invert dough ball into the bowl, bottom side up. Step 7 Dust a tea towel generously with flour.Step 6 After the rest, shape the dough into 2 round, taught balls by gently cupping your hands around the dough and rolling it on the counter to create surface tension.Form into 2 balls and let rest for 20–30 minutes. Pull the dough out of the fridge and scrape it onto a clean counter that's lightly dusted with flour. Step 3 Let the dough rest at room temperature for 1 hour after the final fold.Ĭover the bowl with a lid or plastic wrap and place in the refrigerator for 12–22 hours.Repeat the folding and resting 4-5 more times for a total of 5-6 turns/folds. Stretch and fold over the 4 corners of the dough. Let sit for 1 hour.Īfter 1 hour, sprinkle salt on top of the dough and mix it in with wet hands. Add flour and mix with a spatula until there are no dry clumps. In a large bowl, mix water and starter with a whisk.
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