Post by Calaf on Apr 17, 2012 8:12:15 GMT
Ciabatta
or “Slipper” in Italian
Ciabatta is not a traditional Italian bread but has become popular since its creation in the 1970’s. There are a number of different recipes and techniques around for making Ciabatta but this is the one I’ve settled on. With Ciabatta it’s all about gluten and air so make sure you use a good strong North American flour for this bread.
Ciabatta usually has a chewy crust and a slightly rubbery crumb with an open texture (large mouse holes). You’ll also notice a transparent membrane separating some of the bubbles. I’m not sure if these characteristics are original or they have been exaggerated by American tastes and cultural feedback. In Italy I have seen Ciabatta with a more closed and softer texture as well as the more familiar Swiss cheese style. I have also seen it rectangular and flat or pointy shaped like the Pope’s Prada shoes. Though if you ask for it in a traditional Panetteria you may just get a funny look.
Anyhow, to get the Aero bubble crumb and chewy crust I use the “machine on full” method as follows.
Ingredients
- 200g Very Strong Flour
- 50g Semolina
- 5g Salt
- 225ml warm water
- 1x 7g Packet of instant yeast
- No oil
Method
- Place the dry ingredients in the bowl and stir up
- Insert your Kenwood K-beater, Kitchen-Aid paddle or equivalent
- Pour in the water in one go
Switch your Kenny or KA onto “hell-for-leather”
The mix will start out like a thick batter and within 5 minutes the dough will have conglomerated. Don’t stop, let it mix for 10-15 minutes total. Increase this time by 5 minute if you doubled quantities.
Remove the beater from the now glutinous sticky dough, cover with a towel and leave for 3 hours at room temp. A warm kitchen may only need 2 hours.
The feisty dough will have risen considerably. Scrape it out onto a floured worktop, divide into two and shape into slippers by gently pulling and plumping. You will find the rested dough easy to work but do not knead, or knock back.
Leave to prove for another hour while you heat up your oven to 230-240’C. The dough is damp so can tolerate not being covered as long as it is not in a drafty spot or arid air. I use an oil mister and an upturned baking tray to prevent drying.
Bake for 20 minutes, turning half-way, or until you get the colour of crust you like (dark cocoa for me).
Once out of the oven you can slice it hot or leave to settle. A flat rectangular slipper makes an ideal home for sausages, cheese or anything that takes your fancy to make a “Panino”. But I rather like simple butter melting over it while still warm and fresh from the oven.
A 'traditional' rectangular one for my neighbour:
Two well-done round ones for us:
Musical accompaniment: nothing, unless you have some cheesy Italian pop. Leave Caruso for making Focaccia.
or “Slipper” in Italian
Ciabatta is not a traditional Italian bread but has become popular since its creation in the 1970’s. There are a number of different recipes and techniques around for making Ciabatta but this is the one I’ve settled on. With Ciabatta it’s all about gluten and air so make sure you use a good strong North American flour for this bread.
Ciabatta usually has a chewy crust and a slightly rubbery crumb with an open texture (large mouse holes). You’ll also notice a transparent membrane separating some of the bubbles. I’m not sure if these characteristics are original or they have been exaggerated by American tastes and cultural feedback. In Italy I have seen Ciabatta with a more closed and softer texture as well as the more familiar Swiss cheese style. I have also seen it rectangular and flat or pointy shaped like the Pope’s Prada shoes. Though if you ask for it in a traditional Panetteria you may just get a funny look.
Anyhow, to get the Aero bubble crumb and chewy crust I use the “machine on full” method as follows.
Ingredients
- 200g Very Strong Flour
- 50g Semolina
- 5g Salt
- 225ml warm water
- 1x 7g Packet of instant yeast
- No oil
Method
- Place the dry ingredients in the bowl and stir up
- Insert your Kenwood K-beater, Kitchen-Aid paddle or equivalent
- Pour in the water in one go
Switch your Kenny or KA onto “hell-for-leather”
The mix will start out like a thick batter and within 5 minutes the dough will have conglomerated. Don’t stop, let it mix for 10-15 minutes total. Increase this time by 5 minute if you doubled quantities.
Remove the beater from the now glutinous sticky dough, cover with a towel and leave for 3 hours at room temp. A warm kitchen may only need 2 hours.
The feisty dough will have risen considerably. Scrape it out onto a floured worktop, divide into two and shape into slippers by gently pulling and plumping. You will find the rested dough easy to work but do not knead, or knock back.
Leave to prove for another hour while you heat up your oven to 230-240’C. The dough is damp so can tolerate not being covered as long as it is not in a drafty spot or arid air. I use an oil mister and an upturned baking tray to prevent drying.
Bake for 20 minutes, turning half-way, or until you get the colour of crust you like (dark cocoa for me).
Once out of the oven you can slice it hot or leave to settle. A flat rectangular slipper makes an ideal home for sausages, cheese or anything that takes your fancy to make a “Panino”. But I rather like simple butter melting over it while still warm and fresh from the oven.
A 'traditional' rectangular one for my neighbour:
Two well-done round ones for us:
Musical accompaniment: nothing, unless you have some cheesy Italian pop. Leave Caruso for making Focaccia.
