Hello everyone!
Today I’m sharing my Nonna’s (Grandma’s) ciabatta recipe , it’s absolutely amazing, honestly the best I’ve ever had (though I might be a little biased because she’s my grandma)
Ingredients:
100g of active starter
450g of very strong flour (she uses an Italian white flour with 14g of protein)
400g of lukewarm water
1 tablespoon-ish of olive oil (it’s hard to get an exact measurement since Nonna just eyeballs everything)
7g of salt
Instructions:
– Mix everything together in a square container (this will make your life easier later on) and let it rest for 45 minutes.
– After the rest, do some slap and folds (not stretch and folds) for about five minutes to develop the gluten, then let it rest for another 30 minutes.
– Do one set of stretch and folds. By now, the dough should have strong gluten development and be able to hold its shape.
-Let it bulk ferment for about two hours, then place the dough in the fridge overnight.
-The next morning, preheat your oven to 250°C (480°F). Generously flour your work surface, take the dough out of the fridge, and dump it onto the counter. If you used a square container, the dough should hold a square shape, so no shaping needed!
-Sprinkle flour over the top of the dough and divide it into 8 pieces.
-Bake for about 25 minutes, or until the ciabattas are a deep golden brown.
-Let them cool and enjoy!
Hope you love Nonna’s recipe as much as I do. I’m so happy to share this little family heirloom with you all! 💛
by starry_peach
15 Comments
Thank you! Going to try this sometime.
Saved! These seem smart as fuck to bake! Thanks heaps
Looks good ! Thank you so much for sharing !
I’ve been dreaming of really good sourdough ciabatta so I’m going to try this!
ETA- where is she getting her flour?
This is the next thing I am baking. Thank you for trying to capture your Nonna’s art!!
This looks great, thank you!! Can you please ask Nonna why she does slap and folds and not stretch and folds? I do stretch and folds when I do sourdough, but I always mess them up so I considered switching to some other way.
I make that same type of sammmy… using hot honey or date jam, add a very thinly sliced apple. Looks delightful
looks so tasty!
I made ciabatta for the first time yesterday and the crust ended up tough. Not sure what I did wrong.
WOW, this is so beautiful and lovely. Thank you for sharing it and the recipe 🫶🏻🥹 sandwich looks amazing with prosciutto
Wow! That’s for real!
Was the tray you put the dough on cold or hot when it went into the oven? I typically bake on a preheated steel, so wondering if I would need to use a tray instead, since the steel would not heat quickly enough from cold.
Interesting factoid: ciabatta was invented in 1982 by Arnaldo Cavallari to compete with French baguettes which were becoming popular in Italy. So, in the entire 10,000+ year history of bread, it is a very, very, very recent invention.
Thank you so much for sharing! Looking forward to making these next!
Looks delicious!!! Nonnas bread is best. Any chance you have the name of the flour?