Italian Ciabatta Bread (No Knead)

Name: Italian Ciabatta Bread (No Knead)
Total time: 18000 s
Yield: 4 people
Cuisine: Indian
Ingredients: 320 ml Water; 1/2 tsp Instant Yeast; 30 ml Olive Oil; 1/2 tbsp Salt; 1.5 tbsps Sugar; 3 Cups Bread flour

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Ciabatta is a well known Italian White Bread mainly made out of very few basic ingredients: AP Flour/Wheat Flour, Water, Olive Oil, Salt & Yeast

It’s been created in 1982, by a baker in the Adria-province of Rovigo-Veneto region in Italy in response to the then, most popular French Baguettes
To me, both are my choicest- As the taster & as the baker myself by passion.
Even the Italian Focaccia Breads are equally loved and dearer to me & I do try to bring a few different variations to the same too.

#BreadDay

Ciabatta is a well known Italian White Bread mainly made out of very few basic ingredients: AP Flour/Wheat Flour, Water, Olive Oil, Salt & Yeast

#BreadDay

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Ciabatta is a well known Italian White Bread mainly made out of very few basic ingredients: AP Flour/Wheat Flour, Water, Olive Oil, Salt & Yeast

#BreadDay

Ciabatta is a well known Italian White Bread mainly made out of very few basic ingredients: AP Flour/Wheat Flour, Water, Olive Oil, Salt & Yeast

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Ingredients

4.5-5 hrs (prep

4 people

320 mlWater
1/2 tspInstant Yeast
30 mlOlive Oil
1/2 tbspSalt
1.5 tbspsSugar
3 CupsBread flour
Garnish: Your Way

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Steps

4.5-5 hrs (prep

1

In a big mixing bowl: Mix all the aforementioned ingredients- One by one.
2

Firstly, the water & yeast- mix it well...then add in the olive oil & salt & give all a nice mix, altogether.
3

Now, add in the Flour & mix it well with the gentle folding methods- (Don’t over-mix) & cover the bowl & keep it for its 1st proofing for 40 mins by the timer.
4

After the first 40 mins open the lid- Gently again fold gently, the four sides, allowing air to percolate into the same (dip your fingers in water in a separate bowl) to avoid it sticking too much in the fingers while folding.
5

Again, close the lid- set it aside for its 2nd proofing for the next 40 mins time.
6

Again, the same procedures repeated (aforementioned): Set it aside for its 3rd proofing with its cover on.
7

Time for the 4th proofing- Following the same methods- mentioned above. Set aside for the 40 mins time again.
8

Now, open the lid- Sprinkle/Dust some flour all over it (dough) gently & on the workstation too- so as to avoid sticking to the same & place it on the workstation now.
9

Now, with a cake/dough divider- gently lift it up a bit, from all its 4 sides & then cut it into 4 equal halves with the same.
10

In a baking tray: Line up with a parchment paper that’s slightly bigger than the size of the baking tray.
11

Now, gently & carefully lift up the 4 dough-lets with the help of the divider/tool in hands & place it very cautiously into the tray- by keeping sufficient places in between each other & also the extra size of the lining paper should now be folded in between each one of them to avoid any contact with them from any sides.
12

Now, time for its final proofing for the last 40 mins time in the same way. Placed in the tray & covering the tray with a cloth.
13

Bake it now, in a preheated oven at 220C, for about 20-25 mins time or until it turns dark golden brown from all its sides.
14

Take it out from the oven- Allow it to cool down just a bit & then, Transfer it to the serving tray/plate...& serve it hot/warm as you prefer. Just freshly baked from the HOME-BAKERY.
15

👇👇👇
16

Note-- Bread Flour (Homemade): If you don’t know what bread flour is or how to prepare that at home- you can substitute the same by normal AP Flour too but the texture definitely varies quite a bit.

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Anamika Banerjee @LadyLazarrus_9663

on October 17, 2020 22:10

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻