Ciabatta is one of the most typical Italian bread, easy to make, and the protagonist of several delicious recipes. Despite its relatively recent creation, Ciabatta is probably the most popular European bread, along with French Baguette. Here the history and the recipe of Ciabatta!
INGREDIENTS:
- 5 cups bread flour (625 g)
- 1 tsp honey
- 2 cups + 5 tbsp room temperature water (550 g)
- 1 bag dry yeast (7 g)
- 1 tsp table salt (optional)
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CIABATTA BREAD ORIGIN
Ciabatta is a traditional Italian bread incredibly worldwide popular despite its recent creation. Indeed, the first version of Ciabatta was invented in 1982 by the baker and former racing car driver Arnaldo Cavallari.
Cavallari intended to reach the same hydration of the French bread, at that time considered impossible by Italian bread.
Ciabatta has been born in the Venetian city of Adria, then perfected thanks to another bread, the "Brutto ma Buono" (ugly but good), created in Milan by the chefs of a Tuscan restaurant.
Nowadays, along with the Baguette, Ciabatta is likely the most famous European bread.
CIABATTA BREAD: TRADITIONAL AND NO-KNEAD
The first Ciabatta recipe made by Arnaldo Cavallari with a new blend of flours has been 70% of hydration and called Ciabatta Polesana.
To compete an conquer the International market, a few years later, Cavallari invented a new recipe with 75% of hydration and called Ciabatta Italiana.
Both of these recipes require a long rising time (about 18-20 hours) and two different kneading sessions.
Besides these two delicious and traditional bread, we have the No-Knead Ciabatta. This recipe is very fast to prepare: about 3 hours, including rising time and baking.
The mixture of no-knead Ciabatta is incredibly hydrated (about 85%), and the result will be denser and moister than the Ciabatta Polesana and Ciabatta Italiana.
TYPICAL USE OF NO-KNEAD CIABATTA
Even if its journey starts in Veneto, the No-Knead Ciabatta pairs perfectly with Tuscan ingredients and recipes.
The simplest use of this Ciabatta is sliced and seasoned with extra-virgin olive oil, salt, and pepper.
I love to use No-Knead Ciabatta for Traditional recipes like Pappa al Pomodoro and Panzanella.
Furthermore, Ciabatta is my first choice to prepare a classic Italian Panino stuffed with cheese, vegetables, and cured meats!
NO-KNEAD CIABATTA RECIPE
CIABATTA BREAD RECIPE: easy and ready in less than 3 hours!
Ciabatta is one of the most typical Italian bread, easy to make, and the protagonist of several delicious recipes. Despite its relatively recent creation, Ciabatta is probably the most popular European bread, along with French Baguette. Here the history and the recipe of Ciabatta!
Ingredients
- 5 cups bread flour (625 g)
- 1 tsp honey
- 2 cups + 5 tbsp room temperature water (550 g)
- 1 bag dry yeast (7 g)
- 1 tsp table salt (optional)
Instructions
CIABATTA BREAD MIXTURE
- First, sift the flour and pour it in a bowl.
- Then, pour the water into another bowl, adding the dry yeast and the honey.
- Stir the water melting the yeast and the honey.
- At this time, add half of the flour into the water, and stir until consistent.
- If you prefer your Ciabatta salted, this is the time to add 1 tsp of table salt.
- Now, add the rest of the flour and stir until obtaining a uniform mixture.\
- Finally, wrap the bowl with plastic and store in a dark, dry place for a couple of hours, until the mixture doubles its size.
RAISING AND BAKING
- About 40 minutes before baking, pre-heat the oven to 430° F (220° C).
- Now, line a baking tray with parchment paper.
- Once properly raised, pour the Ciabatta mixture on the tray, and shape the bread a little with your hands, previously greased with olive or vegetable oil.
- Finally, dust the top of the bread loaf with a little of sifted flour.
- Bake 10 minutes on 430° F (220° C), then lower the temperature to 395° F (200° C) and bake 30 minutes more.
- Once ready, place the Ciabatta on a cooling rack until it reaches room temperature and serve.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 627Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgCarbohydrates 126gFiber 4gSugar 2gProtein 21g
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TUSCAN TOMATO SOUP - pappa al pomodoro
Very nice and easy clever idea, i like it good on you.
Thank you Michael:-)
Happy cooking!
F.
This is our favorite bread.
Great recipe. It was so easy and my loaf had a crunchy crust and was soft and chewy inside and made quite a large loaf. The only thing I will do differently next time is divide the dough into two loaves and freeze one for another day.
Thank you DeeDee!
Often, I slice a cooked loaf and store it in the freezer. Then, I re-heat the slices in the oven until lightly crunchy and season them with olive oil and a pinch of salt to have a tasty snack!
Happy cooking 🙂
F.