Ciabatta recipe like in Italy

Dough, flour and hydration

The special thing about ciabatta is its high hydration, which means that a high proportion of water is used in relation to the flour. This results in a particularly moist dough, which produces an open, coarse crumb and a very crispy crust when the bread is baked.

Tipo 00 flour, a finely ground Italian wheat flour, is particularly suitable for making ciabatta for several reasons. The fine grain size of the flour makes it possible to create a smooth, almost silky dough that is easy to work with despite its high water absorption. This consistency is crucial for achieving the typical airy and porous crumb of ciabatta bread.

The protein content of Tipo 00 flour forms a strong gluten network. This is essential for the elastic structure of the bread, as the gluten helps to trap gases during the fermentation process. This property contributes significantly to the typical texture of ciabatta.

Tipo 00 flour is also characterized by its good ability to absorb water. This property helps to produce the moist dough that is necessary for the characteristic texture of ciabatta.

5 tips for baking ciabatta

There are some important points that go beyond simply following a recipe. Here’s a bit of baking know-how you should follow if you want your ciabatta to turn out really well.

1. Be gentle: Due to the high hydration, it is important to handle the dough gently. Too much kneading or hard handling of the dough can destroy the gas bubbles that are responsible for the airy texture of the bread.
2. Long fermentation and folding: The bread benefits from a long fermentation period, often with several folds (instead of intensive kneading) during the first fermentation phase. This helps to develop the structure of the dough without destroying the gas bubbles.
3. Make steam: When baking, it is helpful to generate steam in the oven, for example by throwing a few ice cubes on the bottom of the oven or placing a steam-generating container in the oven. Steam helps the crust to develop without drying out too quickly.
4. High baking temperature: Bread is usually baked at a high temperature to create a crispy crust. A preheated oven is therefore essential. If you have one, use a pizza stone.
5. Patience when cooling: After baking, it should be allowed to cool completely before slicing. The bread will continue to cook as it cools, and cutting it too early can result in the crumb still being sticky or not fully developed.

How to enjoy ciabatta like in Italy

Ciabatta is often used as a base for sandwiches and crostini or as an accompaniment to various dishes, especially soups and salads. It is also ideal as an antipasto. Simply serve with a drizzle of olive oil or balsamic vinegar. Add a little fior di sale. Done.