Ciabatta bread is a classic Italian loaf known for its crispy crust and soft, airy interior. Its name, which means "slipper" in Italian, refers to its elongated, flat shape resembling an old-fashioned slipper. Perfect for sandwiches, dipping in olive oil, or enjoying with a hearty soup, ciabatta bread is a versatile staple. Making it at home may seem daunting, but with a bit of patience and the right technique, you can create a bakery-quality loaf right in your kitchen.
The Secret Behind Ciabatta Bread’s Unique Texture
The key to ciabatta bread’s light and airy texture is its high hydration dough. This means the dough contains a larger proportion of water compared to flour, making it wetter and stickier than most bread doughs. While it may be challenging to handle at first, the results are well worth the effort. With proper folding techniques and fermentation time, you’ll achieve that signature open crumb structure.
Ingredients
To make ciabatta bread, you’ll need:
For the sponge (biga):
1 cup (120g) all-purpose flour
1/4 teaspoon instant yeast
1/2 cup (120ml) water, room temperature
For the dough:
2 cups (240g) all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon instant yeast
3/4 cup (180ml) water, room temperature
1/4 cup (60ml) milk, room temperature
Olive oil (for greasing)
INSTRUCTIONS:
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