Trailer CIABATTA BREAD

Ciabatta bread is an Italian bread famous for its crispy crust and alveolar crumb.
Thanks to its flat, long shape, it is perfect for sandwiches or as an accompaniment to a meal. ù
This bread is made from a very hydrated dough. It requires a long rising time to develop its characteristic taste and texture. The word “ciabatta” means “slipper” in Italian, referring to the bread’s flat shape.
I have been experimenting with this classic ciabatta bread recipe for a week to simplify the recipe and I must say I have succeeded well!

You’ll find the full recipe on the channel on Thursday, so subscribe to make sure you don’t miss any updates!

Making ciabatta bread is the thing easiest I almost regret to give you the recipe. Basically I got 300 grams of flour, normal flour, zero flour, one from supermarket, very normal, the weakest. Two hundred and twenty of water, three grams of salt and a teaspoon of yeast, but little, it would have been

Three or four grams. All together in a bowl and I gave it a mix just like that, no fuss. One mix and then it was a little hard, I kneaded it by hand for one minute. And then I left it there for half an hour, covered, while Beatrice finished tidying up

The kitchen a little bit, and we were adjusting things to do a little bit, it was about an hour or so and I gave it four folds. Four, you know, one, two, three, four, that’s it. I covered it and put it in the refrigerator.

Look at that crust, it’s soft however at the same time it has a crust. it is awesome! This morning, without doing anything, I simply folded it, took it out of the refrigerator, turned it over on flour, folded it in half

And put it in the oven after half an hour, just long enough for the oven to heat up. For real, I just took it out of the fridge, turned it over on the flour, folded it in half, after half an hour in the oven, in the lower part of the oven,

Two hundred degrees for thirty minutes. The result, this one now is cooled, now I eat it. a Bread Very fragrant, you know. soft inside and crispy outside, like me. It’s Very rustic bread. Write in the comments if you want me to make a video dedicated to this easy recipe.

No need, but if you want, I will make it for you ’cause it’s very simple anyway. you knead it in the evening, bake it in the morning. End of the work, without making any folds, nothing, I mean, not a single fold I made.

It’s called ciabatta bread because underneath it rises and becomes with the characteristic ciabatta shape. And there is space to put the foot in it! A little exaggerated, I mean. I didn’t use the baking stone, I didn’t use anything. in the regular oven, just too much grace, It’s Over the top! Bye