#ciabatta — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #ciabatta, aggregated by home.social.
-
Das größte Brötchen im Fediverse nach #Ciabatta Art.
#TeamSauerteig -
[fotos con atún fresco siendo cocinado, sin nada sangriento, solo no vegano]
Sandwich en #ciabatta de atún fresco sellado, con arúgula/rúcula y mayonesa con polvo de curry... con ensalada de manzana y pepino (con semillas de comino) -
Sometimes technology is difficult. Anyway. Ciabatta.
https://www.zahr.koeln/2026/01/27/ciabatta-same-recipe-as-last.html
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
I made Ciabatta, looks great, just a bit rustic. 82% hydration, that’s the max I’ve done (on purpose) so far.
-
Ciabatta Recipe
Friends and family have come to like these from the store, I decided to try my own. Very high-hydration dough, minimal working, long ferment, and a slightly cooler-than-normal bake.
- 1000g unbleached bread ("strong") flour.
- 850g water @ ~40--50C / - 100--120F.
- 25g salt
- 200g leaven (100% hydration sourdough starter)
- ~50g each rice flour and cornmeal for dusting.
Dough prep:
Feed your starter 8--12 hours prior to dough prep, as per its moods.
Warm your proofing space if necessary.
I heat water prior to adding it to dough. It can be on the warm side as the ferment's not being added now.
- Combine flour and water, autolyse for 30+ minutes.
- Add salt and leaven, combine well. "Pinching" helps distribute leaven and salt through the dough.
- Cover with damp tea towel and place in proofing space (or countertop if your kitchen is warm enough, ~ 22C / 72F or better).
- Perform four stretch-and-folds with 20--30 minutes between each (waiting 20 minutes for the 1st). Return to proofing space after each.
- After fourth S&F, place in your bulk-proofing container if you're using one, and return to proofing space for another 2--3 hours, if possible. You can also immediately begin the retarded (cold) ferment.
- Transfer to fridge for retarded ferment 12--48 hours.
Baking
Remove dough from fridge ~ 1 hour prior to bake.
Preheat oven to 230C / 450F. Use steam-bake setting if available, otherwise put water in a ~5cm / 2in deep pan in bottom of oven.
Flour working space thoroughly. Dough is quite slack, and another 100--200 grams won't hurt it.
Laminate dough in fresh flour, usually 1 set of folds.
Divide dough into rolls. I find a dozen is about the right size. Eyeball these if you're not OCD, weigh them out if you're like me...
Cut parchment paper to fit your baking sheet, set this near your rolls.
If desired, dust bottoms of rolls with cornmeal, and tops with rice flour.
Score rolls if desired. I use kitchen shears for this.
Bake in well-steamed oven for 20--35 minutes, to desired browning. I tend to turn on convection after 15 minutes or so for even baking. Baking to the lighter rather than darker side seems best.
Remove from oven immediately, cool on wire racks.
Flavour is (as with all sourdough) consistently excellent. Consistency tends to be denser and chewier than store-bought, though I suspect they're using bleached AP flour. Rolls freeze well.
Heat at 230C/450F for 6--8 minutes when serving, add 4--6 minutes if heating from frozen and drop to 200C/400F (heats inside, doesn't overly brown crusts).
-
Just slid some ciabatta in the oven.
I think this is the first time I've made ciabatta -- which is pretty surprising to realize! Or if I made it once before, it was way back at the beginning of my bread journey.
Used the KA Rustic Ciabatta, which seemed a bit less fussy than some of the other recipes I first looked at. I'll graduate to the more complex ones.
The dough was SO SOFT, kind of amazing really. And even before baking, just while proofing, was aromatic enough to have the whole kitchen smelling doughy.
Made the mistake of not putting it on parchment to proof... so when I went to flip it over, it lost some of its shape (which wasn't half bad). But eager to see how these turn out.
https://www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
Yes, it's not exactly a #foodphotography great, but it turned out I didn't have much time to wrangle it for #photography before the scrambled eggs literally melted through the wrapping paper #ciabatta #sandwich #malaysia
-
I could probably do with being more consistent with the size and shape, but not bad for my first attempt. #ciabatta #HomeBaking #sourdough
-
Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta
-
I'm pretty happy with this #ciabatta dough. Feels quite luscious.
The gentle shaping has progressed pretty well. I'm letting them do a secondary rise in a floured couche, then they'll go into a hot oven.
-
The next step is almost done, finishing its first prove in a square pan to aid the shaping step. Oven & tiles are heating.
Gotta cut, transfer and bake next. Maybe a little secondary proofing? Not certain yet.
Sounds like minimal handling is key, and also want some oven spring.
-
…While I like occasional holey sourdough loaves, I try to keep the crumb fairly tight, as much of my bread is used for toast or sandwiches, which is very messy if the crumb is too open. It leaks peanut butter or mayo/mustard all around.
The realization with a ciabatta though is that you can have the open crumb, but since the outer surface is continuous the leakage prob goes away.
So I'm going to make some ciabatta at some point soon.
Any seasoned #ciabatta makers with shaping tips?
-
Okay I make lots of bread, and different kinds and shapes. From sourdough boules and batards, to brioche, focaccia and burger buns, and from exotic fermented teff-flour injera to experimental tubular sausage buns.
I've never made ciabatta. It seemed pretty pointless, just a square shaped bun, but getting these store-bought ones for camping on Thursday, I had an epiphany…
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
-
#Ciabatta #Recipe (a fusion of a number of techniques from youtubers):
We are using 500g of flour (about 2.5 cups) and 500ml of water. 2tsp of yeast, 2tsp of salt. This will make two ciabatta. Double the proportions if you desire (you can keep the Biga at 1cup if you double)
Biga pre-ferment: Mix 1 cup of flour, 1/2tsp of yeast and 1/2cup of water in a mixing jug or small bowl. Stir until it forms a ball. Maybe pick up the ball and work it until doughy. Cover jug/bowl with cling film and leave it for 12-24 hours at room temperature.
Next day:
Put the Biga and remaining flour (around 1.5 cups) in the mixer. Add remaining (1.5tsp) yeast and a cup of water. Using a dough hook attachment, start the mixer on lowest speed. Once it comes together add 2tsp salt and remaining water (about 1/2 cup). Weigh the ingredients unless you’re confident you know how much a cup of your flour weighs. Scrape the mixer bowl until everything comes together.
This dough, at 100% hydration (1:1 proportion of flour:water) is going to be a gooey mess!
Once the ingredients come together run your mixer at 2nd lowest speed for 10 minutes.
Turn the dough-goo out into a bowl, cover bowl with cling film and leave it to rest for 45min.
Put your oven on max heat (250c) and put a cast iron skillet on the bottom shelf, and pizza stone or two on the top shelf. (A baking steel, or heavy pan, if you don't have a stone).
Flour up your work surface, and flour up the top of the dough. Turn it out of the bowl, it'll still be pretty sticky.
Cut two pieces of baking paper. Form the dough into a square and cut it in half. Place your fingers under each blob and slide it over onto the paper like Ambo's moving a patient.
Leave the loaves to prove on the benchtop for at least 30 mins. The well floured loaves shouldn't need covering.
After the 30min proving, and when the oven is hot, boil the kettle. While the kettle boils, slide a pizza lifter or bread paddle under the paper, and transfer each loaf, paper and all to the baking stone.
Carefully pour one cup of boiling water into the hot skillet on the shelf below the loaves (this will make steam, which aids the crust formation). Turn the oven down to 230C.
Bake for 15mins. Knock the loaves to see how they sound. If the bottom is still soft, flip them over (remove the paper, try not to set it on fire like I did) and bake five more minutes. Depending on shape, total baking time may be 15-30mins. Look for that hollow sound when you knock the loaf.
Remove and nom. Works best if you cut a square and then cut the square in half through the center, giving you two pieces you can toast or slather in decadent topping of your choice.
Key inspiration: https://www.youtube.com/watch?v=yGDujTiqd7Q
Confidence from ChainBaker: https://www.youtube.com/watch?v=2xk0sMXc7NQ
Excellent Background: https://www.youtube.com/watch?v=v9tPXTlbYxM
No knead cold ferment alternative: https://www.youtube.com/watch?v=DClZNBkbbQs&t=213s -
-
Scharf gebratene #austernpilze, mit Salz und Pfeffer gewürzt, auf einem #Ciabatta-Brot: mega lecker!
Beim Braten darauf achten, dass die Austernpilze nicht übereinander liegen und nur kurz, bei viel Hitze, quasi frittiert werden - dann werden sie auch nicht so zäh und auch ein wenig #knusprig / #crispy. #GoVegan
-
A git #shabbos (^_^)
Today I'll try to build a rich #shabbosdik #chicken #sandwich, with oregano-walnut #ciabatta, grilled garlic-oregano chicken and some other delicious ingredients. Details later.
-
Well, they weren’t all meant to stick together like that, but that’s enough #ciabatta buns for a good few packed lunches #sourdough
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
My wife wanted whole wheat #ciabatta. So, I checked my favorite bread #baking site and tried https://www.ploetzblog.de/2017/04/29/alm-rezepte-sauerteig-ciabatta. It didn’t get quite the big pores but it was still pretty tasty. I think it didn’t proof it long enough. #sourdough