Quick Ciabatta Bread Recipe [Many Irregular Holes]
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Ciabatta is an Italian flat bread with many airy holes, also containing the amount of olive oil. This Ciabatta recipe is a quick method while yield out the good quality and tasty bread, around 3 hours from start to finish from scratch.
Couche I use: amzn.to/3mJUJhq
Baking stone I use: amzn.to/3zeWRmj
***Ciabatta bread ingredients:
440 g bread flour
9 g salt
2 g yeast
297 g water
*Second-hydration
33 g water
17 g olive oil
For full detailed instruction with images, please see at my blog: chillthebread....
#ASMR #Italianbread #Ciabatta
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*** Instagram: / chillthebread
*** My blog: chillthebread....
awesome!!!! definitely gonna try this tonight! 😊 and I absolutely love the presentation and waiting to see more of your content.
Hi Coral, nice to see your comment here and thank you for that. I am very appreciated if you can give my recipe a try and let me know how it turns out. :)
I will definitely make it, looks easy
Thanks, any questions please let me know 🙏
Beautiful Loaves! I saw and commented on your baguette with Poolish. I made them first time with Poolish and they were the best. Today I tried using Poolish method for my no knead boule. It was great. I also make Ciabatta with straight dough and sourdough starter. Poolish should be good for Ciabatta also? Thoughts.
Hi Rob, thank you so much for trying the recipes, I love you like it. Poolish is a bit lighter compared to sourdough starter, but they come out so good and require shorter time to make. Poolish method is good for many kinds of breads. 😊
@@chillthebread thanks for the quick reply. Sourdough can be “temperamental” to work with too, but I have good results with it.
Hai, what is for the oven temperature and how long it need to baked?☺️🙏 tq
his website says 220C (428F)
Do we always use rice flour for dusting the dough and the working bench?
What type of flour you using for this? Is this the same from ur baguette
Thanks for asking, yes I use same bread flour for my Ciabatta and Poolish Baguette recipe.
What is the idea of not showing more details of dough resting time & baking temperature ? This is a VISUAL medium ! Not clever !😮