What are the benefits of ciabatta bread

Bake ciabatta - it's that easy

When it comes to bread, there is nothing like a good ciabatta, good quality olive oil, and salt and pepper for seasoning and dipping. It has to be coarse-pored and with a light crust so that you can wipe the plate with it ... wonderful! When I tried baking a ciabatta about 10 years ago, it went really bad. My parents had invited guests and I wanted to really dine. In the end, a dry brick came out of the oven and I was utterly disappointed.

Now that I have found out that it is not difficult to make crispy baguettes myself, the ambition grabbed me again. And if I had to compile a ranking now, I would even say that ciabatta is even easier to make than baguette. Who would have thought? I'll show you how you can learn from my mistakes and bake a delicious ciabatta yourself.

Table of Contents

Ciabatta - what is it actually?

Ciabatta is, so to speak, the late Italian answer to the baguette. The Istituto Nazionale di Sociologia Rurale dates this first recipe on 1982. The baker Arnaldo Cavallari created it based on a model from the province of Como. It is served with almost every hearty meal in Italy. You can also make burger buns, crostini or panini out of it, fill it, use it for bruschetta or ciabatta bake ... the possibilities are almost endless.

It's in the ciabatta dough

You don't need a lot for a delicious ciabatta: flour, water, a little yeast, olive oil and salt.

  • You should use fine flour. Everything between Type 00, 405 and 550 will work fine.
  • Between dry and fresh yeast there is no noticeable difference - but out of habit I prefer fresh ones. If you want to use dry yeast, you should use half the amount.
  • Belongs olive oil into the ciabatta? I simply forgot it once and actually not much of a difference can make out. Since then, I've only used the olive oil to grease the bowl the dough is in, so it doesn't stick. By the way, there are also some Italian recipes that leave out the olive oil. In the dough, it only ensures that the bread juicy and fresh for longer remains. So if you don't have any olive oil and know that the bread will be eaten quickly anyway, you can leave it out.

Baking ciabatta: the right technique

To get a really fluffy ciabatta, you need one thing: a lot of time. The dough is best left overnight. If you then take it out, you will see that the dough is already forming bubbles. Another characteristic is that of the dough very wet is. So that large pores can develop in the dough, it will also not kneadedbut just laid on top of each other and folded. This prevents the air from escaping.

After the dough has rested for a long time, the dough throws beautiful bubbles that make your ciabatta so airy.

This is how you shape your ciabatta

Another advantage of Italian baked goods: Forming ciabatta dough pieces is pretty easy. You simply press the dough into a flat rectangle, fold one long side 2/3 over the dough and place the other side over it. For one rustic look if you bake the bread with the dough seam facing up, the top will rise more and the bread will tear a little apart. If you have a perfect ciabatta want to have, you turn the dough piece on the dough seam. This keeps the surface evenly smooth.

The "fast" ciabatta myth

Even if it sounds tempting, you can bake good ciabatta on the fly impossible. If you google for a quick ciabatta, you will find that the preparation time is still 3 hours or the ciabatta is so fine-pored that it simply does not deserve the name. It is more worthwhile to reserve a quiet Sunday for baking and freeze it in case you spontaneously need a ciabatta.

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Help, my dough is too moist

Depending on how well your dough has risen, the dough can be so moist that you want to give it two more packs of flour. But stop! What your dough is missing is not flour, but glue. It is made from the gluten and water contained in the flour (and is really called that). It ensures that the air bubbles that arise in your dough stay in the dough. You can give it a hand with a few simple steps so that your dough is elastic rather than sticky.

To do this, lay your dough on a clean work surface, pull one part out and lay it over the rest of the dough. The best way to do this is to moisten your hands with a little water or olive oil, this will prevent the dough from sticking to your fingers. You repeat this process a few times now, you will see that after a few passes at once very elastic becomes. After folding about 6 times, you should let the dough rest for 15 minutes and then process it further. The process helps proteins to form in the dough.

The dough is very sticky at first, but when it is folded it becomes nice and elastic.

This is how you can store your ciabatta

Ciabatta remains only fresh for about 2 days. Special bread pots and bread boxes are ventilated and better keep your bread fresh. If your ciabatta is already a bit dry, you can simply moisten it with a little water and briefly bake it. Alternatively, you can freeze and bake your ciabatta again. Ciabatta is frozen Keeps for at least 3 months. To warm up your ciabatta, about 10 minutes at 150 ° C are sufficient.