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!
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