Ciabatta Recipe

Ciabatta Bread is a flattish, open-textured Italian bread with a flavoury crust made with olive oil. Ciabatta is introduced in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy. It made in the response of the French Baguette. In Italy, the two bread is very much popular ciabatta and focaccia. Focaccia is flat oven-baked bread it is much similar to pizza bread and the ciabatta is seasoned with olive oil, salt and sometimes with herbs. It is a type of bread the main ingredients in ciabatta is wheat flour or whole wheat flour, water, salt and yeast.

Nutritional Value:-

85 grams of ciabatta contains 195 calories. 0.6 grams of fats, 39.9 grams of carbs, 0.9 grams fibre and 7.2 grams of proteins.

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Ingredients:-

1. Refined Flour, 1 kg 
2. Yeast, 40 grams
3. Salt, 20 grams
4. Bread Improver, 10 grams
5. Water, 1 litre

Method Of Cooking:-

1. Mix all the ingredients which are listed above together and properly mix it.
2. The dough should be batter-like inconsistency.
3. Using scrapper put the dough over a floured tray and allowed it to rest.
4. Spread the dough on the tray and let it proof. Now sprinkle flour and fold over the dough and proof again. Repeat this process at least 4 times very carefully and allow it to proof.
5. After sometimes, cut the bread into pieces and put it another tray.
6. Rest it for about 15 minutes. Sprinkle the flour.
7. Bake at 250°C for 40 minutes initially with steam.

Remarks:-

• This bread is very easy you can also make this bread at home.
• Use warm water to activate the yeast and stir it and rest them for 5 to 7 minutes.
• Proof the dough for 2 to 3 hours and cover it with a wet muslin cloth.
• To give more structure to bread dough, we need to knead the dough. But as this is a high hydration dough it's difficult to knead the dough by hands.
• But during this proofing time, we are going to do magic. Which will transform our dough into a well-structured dough?
• So we are going to stretch and fold the dough in 3 rounds in every half an hour.

30 minutes, 1st double folding.

60 minutes 2nd folding.

90 minutes 3rd folding.

• Dust the work surface with flour and also spread flour on the top of the dough.
• Shape your dough in the loaf.
• Do the final proofing of 1-hour cover it with a muslin cloth.
• Do steam baking and preheat your oven at 220°C for 40 minutes.
• Now it's ready to serve.

This is my previous posts please go and see this recipe also.

1. Brioche Recipe

2. Sandwich Loaf Recipe

3. Baguette Recipe

4. Bagels Recipe

5. Danish Recipe

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