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!
- 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.
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 MIXTURE
RAISING AND BAKING
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