ElfyHomemade Ciabatta Bread has always been a favorite of mine, especially for bruschetta.
However, I have been experimenting with other bread variations for bruschetta and canapes lately, such as rye bread or sea water bread. Although I did not have a terracotta pan, I was able to bake the loaves using regular loaf pans and/or directly on the dripping pan of my oven.
As seen in the photos, the appearance and taste turned out great, but you’ll have to take my word for it 🙂
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 30 min | 20 min | 900 min | 950 min |
Homemade Ciabatta Bread is an Italian bread
that originates from the Veneto region. It is characterized by a crispy, golden crust on the outside and a very light and airy interior. Its flat and elongated shape resembles a slipper, which is where it gets its name.
The recipe for ciabatta bread was created in 1982 by a baker named Arnaldo Cavallari and Francesco Favaron in Adria, a town in the province of Rovigo. The two bakers experimented with the dough and the shape of the bread, which led to the creation of the ciabatta. This soft bread is now enjoyed all over the world and is commonly used as a base for sandwiches.
If you want to try making ciabatta at home, you can follow a simple recipe. Once you’ve made the bread, you can enjoy it stuffed with cold cuts or even sweet homemade jam!
Ingredients
Instructions
Add all the flour, yeast,
and approximately 560 grams (19.8 oz) of water to the standing mixer.
When the dough is halfway done, add the salt and slowly pour in the remaining water.
Knead the dough until it becomes smooth and consistent.
Allow it to rest for 15 minutes before transferring it to a extra virgin olive oil greased, airtight container in the refrigerator.
It should be stored at a temperature between 10-15°C for at least 12 hours.
After 12 hours take the dough out from the fridge and turn it gently onto the well-floured work surface, being careful not to deflate it and not to spoil the action of the yeasts.
Flour the top of the dough well too.
Proceed by dividing the dough into pieces of the desired weight and transfer them to a well-floured surface with the cut side facing upwards.
With these doses it is preferable to obtain 3 ciabattas.
With your fingers, lightly press the newly formed ciabattas and let them rise, covered with a cloth, for at least 2 hours.
When the ciabattas have doubled in volume, gently transfer them to a baking tray.
Bake for 20 minutes, (depending on the size of the ciabatta) at a temperature of 240°C (460°F) and vaporize the oven.
Enjoy, Good Appetite!
