As of: March 27, 2024, 7:11 p.m
By: Eva Lipka
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To bake an Italian ciabatta that is airy and crispy at the same time, you only need a few ingredients, patience and a special trick.
Ciabatta, an Italian white bread, symbolizes the simplicity and enjoyment of Italian cuisine.
It is Italy's answer to the French baguette and has proven to be an essential ingredient in a variety of Italian recipes.
From the classic bruschetta appetizer to hearty panini, ciabatta with its crispy crust and airy crumb offers the perfect base.
In addition, it is ideal for incorporating sauces, such as in the recipe for mussels in spicy tomato sauce, or as a simple accompaniment to a variety of dishes, such as traditional caprese salad with tomatoes and creamy mozzarella.
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Making ciabatta at home doesn't require complex techniques or a long list of ingredients.
With basic ingredients like flour, water, yeast and a pinch of salt, anyone can bake this bread with its characteristic porous structure and crispy exterior.
A particular advantage of this bread is that – like the “no-knead” bread – it does not require intensive kneading, which makes the process accessible to beginner bakers.
A ciabatta bread that is crispy on the outside and fluffy on the inside is simply the perfect base for bruschetta.
With this recipe you can bake it yourself.
(Symbolic image) © Pond 5 Images/IMAGO
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You need these ingredients for a simple no-knead ciabatta:
370 ml water, room temperature
1 tsp honey
5 g fresh yeast or 2 g dry yeast
500 g flour (e.g. type 405 or type 630)
10g salt
olive oil
250 ml water, boiling
It's so easy to bake ciabatta yourself without kneading:
Place water, honey and yeast in a large bowl and let sit for five minutes.
Then stir.
Then add flour and salt and mix with a wooden spoon until an elastic dough forms.
Place the dough in a storage container that has been coated with olive oil and let it rise for about 30 minutes.
After the resting time, wet your hands with cold water, stretch and fold the dough in the storage container.
Close the storage container and let it rise for another 30 minutes.
Repeat this process again and then store the dough in the refrigerator overnight.
The next day, pour the dough out of the storage container onto a floured surface.
Then pull it into an elongated shape.
Place the loaf of bread on a baking tray and bake for 20 minutes at 250 °C top and bottom heat.
To do this, fill a baking dish, a tray or an oven-safe pan with ice cubes or boiling water.
This ensures more juiciness.
After ten minutes, open the oven door briefly to allow the steam to escape.
Remove and enjoy warm or roasted!
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In this recipe you can easily prepare an Italian ciabatta at home with a little patience, few ingredients and no kneading.
(Symbolic image) © Pond5 Images/IMAGO
The dough's high moisture content is crucial to developing the large air pockets inside, while baking in a steaming oven produces the distinctive crust.
This method reflects the tradition and innovation of Italian baking, which is expressed in every bite of homemade ciabatta or delicious focaccia made from Sunday roll dough.
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