The best and easy recipe for ciabatta bread (2024)

FAQs

What makes ciabatta bread different? ›

Ciabatta bread is characterised by its crusty finish, and big holes inside the dough, which is often achieved by a long, slow rise, and high hydration.

Traditional ciabatta is characterized by a slipper shape as well as an extremely porous and chewy texture. Originating from the Lake Como region of northern Italy, ciabatta means “slipper” in Italian. Ciabatta dough is wet and sticky with hydration levels often 80% or higher.

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“Ciabatta bread is relatively high in carbohydrates and has nearly zero grams of fiber,” Richards cautioned. Mowrer added some other red flags, which include “higher carbs, calories and sodium per slice compared to other bread.”

Slice ciabatta at an angle and serve with olive oil, salt and freshly ground black pepper for dipping. Or make sandwiches filled with Italian meats, cheese and tomatoes. Ciabatta bread also works well in toasted or grilled sandwiches (known as 'panini' in Britain).

Sourdough bread is healthier than traditional ciabatta bread. Ciabatta bread is a popular type of Italian bread, and therefore, is less nutritious than sourdough bread due to the leavening agent used. However, if you are searching for a healthier ciabatta bread, you can choose one made with sourdough or whole grains.

Serving: Focaccia is incredibly versatile and can be served as an antipasto, appetizer, table bread or snack. In contrast, ciabatta serves as a delicious sandwich bread.

A small amount of steam during the last few minutes of baking or as soon as you take your bread out of the oven can give a nice shine to the surface of bread dough. Here is where that spray bottle of water comes in handy. Spritz the bread lightly and watch the surface develop a nice sheen.

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer. The best way to do this is to lower the temperature of your oven slightly and bake a few more minutes to achieve the same color you would have at the higher temperature.

If you have a probe thermometer, you can measure the internal temperature of the bread. When fully cooked, the internal temperature should register 210° F. You can also tap the bottom of the bread; it should sound hollow when it's done.

The whole wheat, calcium, and fiber found in ciabatta bread can aid in proper digestion, prevent type 2 diabetes, and promote bone health (although not all ciabatta is made from whole wheat).

What is the best bread for high blood pressure? ›

Whole-wheat bread.

Storing Ciabatta Bread

Leave it at room temperature, do not refrigerate as that will cause it to dry out. It will remain good at room temperature for 2-3 days.

Eats ciabatta is an all-arounder. You can pair it with your tomato soup to start, have it as a carrier for cured meats and cheeses, or even use it to savor the last drippings of your favorite entree.

I've long loved ciabatta bread for its chewy exterior and soft crumb speckled with air holes. It's the perfect bread for dunking into soup, slicing horizontally and making a sandwich, converting to garlic bread, or for simply slathering with butter and eating until your heart's content.

It is comprised of just flour, yeast, and water. This fermented sponge is what gives the ciabatta its amazing, slightly tangy flavor.

When made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta al latte. A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini).

By letting the ciabatta dough rest between these sets of coil folds, air bubbles and gas (produced by the yeast) are trapped inside the dough's gluten network, which gives the ciabatta its open, soft, and airy crumb.

Ciabatta loaves are more moist and spongy than most artisan breads. This is largely due to the addition of olive oil in the dough. Ciabatta is generally milder than sourdough but still has a slightly tangy, rustic sort of flavor.