Ciabatta bread and how we prepare it ourselves
We all know the delicious bread Ciabatta from the Italian delicatessen. Whether white or grainy, with olives or dried tomatoes, ciabatta tastes fantastic as a breakfast bread for coffee or as a light dinner to the wine.
Of course it is not possible to get the bread fresh after work and you certainly do not like baking deep-frozen bread.
Ciabatta must be freshly baked! - No problem! The solution is simple and only takes a little time. In today's article, you will receive detailed instructions on how to prepare ciabatta bread as delicious and crispy as the Italian.
Bake fresh ciabatta daily and eat - that's called happiness!
Saturation and enjoyment in the morning for breakfast and in the evening for a glass of wine
Your guests can also enjoy freshly made ciabatta breads
A freshly baked bread not only tastes good. Your whole house will smell afterwards
400g white flour, 1 tbsp fine sea salt, 1/4 tsp dry baking yeast, lots of flour for processing
To get a good result, let the dough go for 20 hours
In a large bowl, mix the flour, salt and yeast. While stirring, gradually add 350ml of lukewarm water. It should be a soft and sticky dough. Then cover the bowl as airtight as possible and leave the dough at room temperature for 12 to 18 hours. The long walking time allows the yeast to develop, which makes the finished bread airy.
After baking, wait until the bread has cooled off a bit. So the interior will stay juicy
After walking, lay the dough on the work surface and turn it over a few times. The dough is simply turned over and not kneaded. Cover with a dishcloth and let the dough rest for another 2 hours.
Meanwhile, preheat the oven to 200 ° along with the baking tray. Spread the dough on the hot sheet, put it in the oven and bake until a crunchy crust is formed.
The dough should be soft and sticky
After walking, the dough is turned a few times and not kneaded further
Baked until the bread gets an appetizing and crunchy crust
Wait until the bread has cooled down a bit and then cut it. So the bread stays nice juicy. Other flours may be used and the classic recipe may be supplemented with olives, dried tomatoes or herbs.
The famous Italian bread officially exists since 1982. Its creator is Arnaldo Cavallari - a baker who, together with his colleagues, sought an Italian alternative to baguette. Today Ciabatta bread is a popular bread variety.
Then you can cut the bread into slices or into large pieces
Fresh sandwiches are then made very quickly
Parma ham ragola or mozzarella tomato?
Grilled vegetables with balsamic vinegar make for a filling but light lunch