Recently we have devoted ourselves to making bread. Waking up at six in the morning and embarking on a struggle that will last for hours is exhausting but also exciting. I excitedly watch the change and transformation of flour, water and yeast, and the emergence of completely different results by trying different methods and techniques. It really takes a lot of effort, but the results are amazing. Every bread you make is a unique piece. Ciabatta is one of the breads that I have been a fan of since I first tasted it. Its crispy shell, light and porous inner structure is seductive.
Ciabatta is an Italian word, its exact equivalent of “slipper” in English, this name is given because its shape resembles a slipper. The dough of the bread is light, very moist and fluid, with large pores. It is very difficult to give this silky texture by hand kneading, so you should definitely use a mixer. Everything is much easier if you have a kitchen aid because you don’t have to hold the mixer for a long time and get tired. Because the dough is sticky, it is difficult to shape the bread without deflating it, so it makes more sense to gently pick it up using your spatula rather than your hand.
This is our 2nd Ciabatta recipe compared to the first recipe we tried, this is much simpler, and the waiting time is less. If you trust your patience and mixer, you should definitely try to prepare this delicious bread at home. Let’s go!
Ingredients for whole wheat ciabatta bread
- 500 g flour
- 460 g of water
- 2 teaspoons of dry yeast or instant yeast
- 15 grams of salt
- 250 g of chopped olives (optional)
- 200 g dried tomatoes (optional)
How to make the whole wheat ciabatta bread
- Put all the dry ingredients into a deep mixing bowl together with olives and dried tomatoes.
- Add the yeast to the water and mix by hand or spatula until the yeast is dissolved.
- By attaching the dough end of the mixer, run it at low speed and start adding the water slowly. When all the dry ingredients are wet, turn the mixer off and wait 10 minutes.
- Mix the resting dough at high speed for 10 minutes. When the dough becomes smooth and sticky, cover the kneading bowl in an airtight manner and leave it to ferment for 3 hours in a warm place.
- Take the dough, which has risen about 3 times, on the flour counter. Flour on the spread dough.
- Divide the dough into 2 parts by pressing lightly with your fingertips to expand the bubbles. Cover the dough and let it rest for another 30 minutes.
- Put the rested dough on a floured tray, carefully spread on oiled paper.
- Put water in the oven in a heat-resistant container. Bake the breads in a preheated oven at 225 degrees for 25 minutes.
Healthy tuna dip recipe
Here is a dip sauce that you will enjoy together with Ciabatta!
Sometimes I play a game of comparing food to characters by myself. First, I combine the raw form and then the shapes after cooking with various cartoon characters. Plump green pumpkins are like Daltons, for example. Or, with a black jacket on his back, a gold necklace on his neck and a rosary waving in his hand, a liver paste creates the image of a web.
Tuna has also taken on the role of “the man who saved the world” for me. Tuna is like a hoop in short pants but when it comes to it, it knows its weight.
With the recipe I have given here, you can make your crowded groups of guests dance to the indispensable flavor of tuna while your main dish is still in the oven.
Ingredients for healthy tuna dip recipe:
- 3 canned 80g tuna fish
- 1 medium onion (small sliced)
- 15 pickled gherkins (sliced into small cubes)
- ½ pack of cream
How to make healthy tuna dip recipe:
- Grind the tuna with half lemon juice.
- Add the onion and marinade, mix the ingredients with a fork.
- Add cream and mix.
- You can serve it with chips, savory crackers or small slices of bread.
REMEMBER: You can only keep the onion in your refrigerator for a few days as it will spoil its taste over time.
You can also try the ciabatta bread recipe with Creamy avocado dip – Guacamole sauce
What is ciabatta bread?
Bread from Italy’s Liguria region. Ciabatta literally means slippers. It takes this name because of the shape it has. It is one of the most delicious breads. Ciabatta bread does not have a very old history. It was launched in 1982 by an Italian baker against the increasing demand for French baguette bread. It became very popular in a short time. It is one of the indispensable bread types of bakeries today.
Although bread and slipper do not seem like concepts that are compatible with each other, it will be clear to state that the shape of bread was once likened to a flat slipper by someone. This situation deprives the Ciabatta bread of the fluffiness, which is the phenomenon that makes the bread we know attractive. The jade should be flat and preferably in a rectangular shape.
Based on these two features, you have the chance to diversify ciabatta in favor of ingredients. For example, a ciabatta you make with whole wheat flour differs not only in taste but also in name: it is called ciabatta integrale. Also, the name of ciabatta made by adding milk (naturally because latte means milk) is ciabatta al latte. In Rome, the heart of the country, Ciabatta is flavored with olive oil and marjoram, in fact, there is neither oil nor intensely fragrant herbs such as marjoram in the production process.
Ciabatta bread is indispensable for Mediterranean tables with its spongy texture. When you dip that abundant porous texture with olive oil, you produce a rich duo. Olive oil is used while kneading already. The bake process is difficult. It takes 8-9 hours. After waiting at least 5 hours for the pre-yeast called sponge or polish, you mix it with the original dough and let it rest for a few hours. After it has turned over again, you keep it waiting again, put it on the baking tray and hold it again. After cooking, you take it out and keep it waiting. This tiring and long process is worthwhile for this bread, but… GOOD NEWS: I made it easier to make in the above recipe!
My advice is adding olives, but olives are not ready-made buffet-type cut, but natural ones from which the seeds are extracted personally. Never wait for a normal bread dough consistency, do not add flour as it is a mistake, because it is a very soft dough. Often you cannot grasp it with your hand. This is what gives ciabatta its elastic, spongy character. You can add dried tomatoes as well together with olives.
History of ciabatta bread
The most interesting fact is that the traditional Italian Ciabatta bread has actually appeared quite recently. This is not a classic of the genre of hundreds of years of Italian history.. This is a fairly young bread, although it harmoniously got used to the country’s cuisine, loved by both Italians and residents of other parts of the world, and became very, very popular. Apparently, this popularity has created the image of traditional, time-tested bread. The year of ciabatta appearance can be precisely named – 1983. Moreover, this wonderful bread also has an inventor who invented it! If the word “ciabatta” is more or less on hearing, then the name of the person who released this bread into the world is not widely known.
Speaking of Britain, for example, Ciabatta was first introduced to the Anglo-Saxons in 1985. The presentation and launch were carried out by Marks & Spencer (where without them, ubiquitous), starting to sell this wonderful bread in its own performance. The bread had some success, which seemed odd to Britain’s obsessive obsession with musty traditions. First of all, ciabatta is not very suitable for British sandwiches: vertical slicing gave a very small area to stack food on it, and horizontal slicing requires some special skill – without a certain experience and dexterity, you can easily cut yourself. Although, in the end, it was the “sandwich” nature of the ciabatta that influenced its rapid and victorious distribution.
Two years after Britain, Ciabatta appeared in America. In 1987, it was introduced to the public by the Cleveland Orlando Bakery. The bakery brought as many as three bakers from Italy, who set up the mass production of this delicacy. Fresh Ciabatta bread became popular, and after a while the production of its frozen semi-finished products was established. Ciabatta in the USA differs from Italian in even more batter, which requires exclusively machine kneading, as well as the use of sourdough (in Italy it is known as biga, and in the English-speaking world as sourdough starter).
Ciabatta bread was invented by the Italian miller Arnaldo Cavallari from the town of Adria near Venice. At the age of about forty, he conducts many experiments with dough using various ingredients and (most importantly) his own flour with a high protein content.
After lengthy and numerous experiments, Cavallari launches a completely new white bread on the market. He gives it the name Ciabatta Polesano. The bread that saved Italy and turned the sandwich world upside down.
By the way, before becoming the King of Bread, Arnaldo was at one time, the King of the Rally – several times he became the champion of Italy, in 1962 – 63 – 64 – 68 years. Today, ciabatta bread is produced in 11 countries under the license of Arnaldo. Although there are many bakers, with and without names, claiming that bread like ciabatta was in use long before Arnaldo’s invention, no one can provide convincing evidence of any kind.
Varieties of ciabatta bread
The region of birth and growth of the glory of “air” bread is Liguria in Italy. But today, ciabatta is common throughout Italy and far beyond its borders. The name of the product may vary depending on the territorial dialect. For example, in Spanish Catalonia it is known under the name “Shapat”. The structure of baked goods is also changing in various regions of the republic. Thus, the ciabatta, created near Lake Como, is famous for its crisp crust, softness and perfect porosity. Moving through Toscana, Umbria and Marche, we will see how a flour product with a firm crumb and a hard surface turns into a tender, light bread.