Ciabatta Ciabatta Chléb

Ciabatta Bread

Ciabatta was invented by Arnaldo Cavallari, an Italian baker from the town of Adria, located in the Veneto region of Italy. The story goes that in 1982, Cavallari was dissatisfied with the classic Italian bread options available at the time, particularly when it came to making sandwiches. He sought to create a bread that had a light, airy texture with a crusty exterior, perfect for holding various fillings.

Prep Time15 minsCook Time25 minsTotal Time40 mins
AuthorPeterYields2 ServingsCategory

Ingredients

Poolish
 20 g bread flour
 20 g all-purpose flour
 40 g water
 1 pinch active dry yeast
Dough
 352 g bread flour
 258 water
 1 poolish
 8 g salt
 1.20 g active dry yeast
Ciabatta Ciabatta Chléb

Inspired by traditional bread-making techniques, Cavallari experimented with different recipes, incorporating high hydration levels and a preferment method. The preferment allows the dough to develop complex flavors and a light texture. He named the bread "ciabatta," which means "slipper" in Italian, as its shape was said to resemble the sole of a slipper.

Directions

Poolish
1

  • Combine all poolish ingredients together in the small bowl.
  • Cover and place into the 25C environment.
  • Rest undisturbed over course of 12 to 14 hours.

Dough
2

  • Combine water and flour in the stand mixer bowl.
  • Mix roughly to create dough, rest dough (autolyse) for 15 minutes.
  • Add the poolish along with the salt and yeast and mix on low for 5 minutes.
  • Increase the mixer speed to medium and mix for about 8 minutes.

Ferment
3

  • Cover the bowl and rise for one hour.
  • After elapsed make several folds.
  • Rest dough for another hour.

Divide
4

  • Preheat oven to 230C with baking stone in middle and deeper tray on bottom.
  • Remove dough from bowl and transfer to working surface.
  • Divide dough per servings and place onto the baking paper.
  • Shape in to the rectangle dust the top with flour.
  • Cover and rest for last 30 minutes.

Bake
5

  • With peel carefully place ciabatta on the baking stone.
  • Place several ice cubes into the empty tray to create steam.
  • Bake for 25 to 35 minutes until gold and brown exterior.
  • Afterwards cool completely on the wire rack.

Ingredients

Poolish
 20 g bread flour
 20 g all-purpose flour
 40 g water
 1 pinch active dry yeast
Dough
 352 g bread flour
 258 water
 1 poolish
 8 g salt
 1.20 g active dry yeast

Directions

Poolish
1

  • Combine all poolish ingredients together in the small bowl.
  • Cover and place into the 25C environment.
  • Rest undisturbed over course of 12 to 14 hours.

Dough
2

  • Combine water and flour in the stand mixer bowl.
  • Mix roughly to create dough, rest dough (autolyse) for 15 minutes.
  • Add the poolish along with the salt and yeast and mix on low for 5 minutes.
  • Increase the mixer speed to medium and mix for about 8 minutes.

Ferment
3

  • Cover the bowl and rise for one hour.
  • After elapsed make several folds.
  • Rest dough for another hour.

Divide
4

  • Preheat oven to 230C with baking stone in middle and deeper tray on bottom.
  • Remove dough from bowl and transfer to working surface.
  • Divide dough per servings and place onto the baking paper.
  • Shape in to the rectangle dust the top with flour.
  • Cover and rest for last 30 minutes.

Bake
5

  • With peel carefully place ciabatta on the baking stone.
  • Place several ice cubes into the empty tray to create steam.
  • Bake for 25 to 35 minutes until gold and brown exterior.
  • Afterwards cool completely on the wire rack.

Ciabatta Bread

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