The ciabattathis popular bread originating fromItalyis appreciated by all because it has this mild flavorthis soft crumb very honeycomb and his crust is finely crispy. So here is his story… and of course, his recipe to do it at home. 😉
1. Where does the ciabatta recipe come from?
To understand how the ciabatta was created, we are going to take a leap in time and space. See you in 1979, in the village of Adria, Italy.
1.1. A pilot in retraining
Arnaldo Cavallari was a racing driver and collected several victories in international competitions for the Alfa Romeo brand. (Around the world in 80 loaves). But why does he talk to us about automobile competitions? You will tell me. I’m coming. 😛
Mr. Cavallari seemed concerned about the sandwiches which he tasted at meal, between two paved curves. They were imported from France raw and cooked in Italy. the transportation of this type of product therefore imposes a series of constraints industrial such as the use ofadditives and of conservatives.
Possessing a mill family, Cavallari no doubt told himself that he had some kind of divine mission to fulfill to save the world.
And that is what he did. He abandoned his motorized competitions to put his hands in the bread dough ! He opened a bakery experiment in which he tried hundreds of bread recipes.
Arnaldo wanted to test all the types of flour and various amounts ofwater to get the dream bread. He began to work with a new type of flour, richer in glutenwhen he met Professor Calvel (inventor of the famous french baguette). The latter gave him the idea of working with tops hydration rate dough, so that the bread is better. (196flavors.com)
Cavallari thus found the perfect combination between his strong flour and a good level of hydration (up to 70%). (Wikipedia) The dough, which contains a lot of water, gives a good bread honeycombed and an ultra crumb fluffy which dries slower. Add to that his ultimate secret: the olive oil from his village…
Ciabatta was born.
1.2. A story of slippers
When he found the perfect recipeArnaldo Cavallari named his bread Ciabatta Polesano. It literally means polesin slipper Where polesin slipper, in homage to the Polesini region in which he lived. (196flavors.com)
This name fits it like a glove since, as you know, the ciabatta has a rectangular shape elongated and irregular.
Cavallari therefore ended up conquering the world, but not with its gasoline engine. No, with sound know how and his relentlessness in wanting to circumvent the use of food additives in his staple diet: bread.
Its new soft bread developed, with its natural fermentation to leaven, conquered the world. It is used today everywhere to make sandwichesboth in Europe and in America and Asia.
Moreover, if you garnish a ciabatta and put it to heat between two plates, you get neither more nor less an authentic panini as we did at the time. This means nothing to you ? But if, in the plural, we say panini ! 😀
2. Real ciabatta recipe
2.1. Reactivate your sourdough
(If you don’t have leaven, download free book or follow the illustrated step-by-step by clicking below to make your own.)
Follow these 12 simple steps to make your homemade sourdough. Even if the total time may seem long (10 days), each manipulation does not take more than 5 minutes.
Check out this recipe
First, don’t forget to reactivate your leaven by making 3 refreshed according to the following sequence:
- D-1, 07:00 – Refreshed 1:2:2
- D-1, 19:00 – Refreshed 1:5:5
- D, 09:00 – Refreshed 1:3:3
Ideally, your sourdough should be a liquid leaven white (consisting of white wheat flour). For this, you can start with your sourdough and make the 3 refreshed with white flour T65.
But any sourdough will do, as long as it’s good. asset at the time of bakery. Just know that the type of sourdough will have an influence on The clothe dough, the taste and theacidity of your ciabatta. 😉
Note that in the recipe I added a little bit of yeast. This minimal quantity allows the grow to be slightly boosted to support the sourdough. But if you want to make a 100% sourdough ciabattathe yeast is of course optional. In this case, just don’t add the yeast. And add 2 hours of fermentation and one Rabat additional before the stage of chilling in the recipe.
2.2. Use strong flour
To succeed with ciabatta, you must use flour that is enough rich in gluten. Cavallari flour had to be around 10-11% gluten, which was a lot for the time. That’s why he considered 70% hydration to be high hydration. You should know that the breads of those times were much denser, the ciabatta therefore allowed an entry into the world of airy breads.
But today, the ciabatta that we know is good more dimpled. This is why I suggest you work with a hydration rate of 75%. Use this flour, it’s ideal, it’s an Italian type flour T65 with 12% gluten. It is perfect for italian breadsthem pizza and even some sourdough pastries. It is a flour that holds well long fermentations (which is our case here). 😉
Note that each flour reacts differently to water: some may absorb more than others. Your dough be a soup but it must all the same be almost liquid. When you add the water drench (at the end of kneading), it’s up to you to judge when you want to stop adding water. You may not need to add everything.
This bread from Italy is appreciated by all for its mild flavor, its very airy crumb and its fine and crispy crust. It contains a little bit of olive oil. Widely used to make sandwiches, it can be eaten for breakfast as well as with meals. TB = 56°C.
- 500 g wheat flour T65
- 300 g water
- 10 g salt
- 3 g yeast
- 150 g liquid leaven
Incorporation at the end of kneading
- 60 g water
- 40 g olive oil extra virgin
Mix water and yeast for the basic dough.
Knead all the ingredients for the basic dough in a food processor for 3 minutes, at speed 1.
Once there is no flour left in the bowl, switch to speed 2 for 5 minutes.
Lower the speed to 1 again and slowly add the water and olive oil in a drizzle. This operation may take some time, this is normal. Do not put all the liquid at once, at the risk of breaking the dough.
Once the dough is homogeneous, place it without breaking it in a tray or a moistened Pyrex dish. Cover with a cloth and let the dough rise for 2 hours at 23°C.
After 2 hours of rest, make a flap: take the dough on the wet work surface and drive out the gas inside. Fold the 4 sides of the dough towards the center. Turn it over (seal on the bottom) and put it back in the dish.
Refrigerate the dough for the night (12h at 4°C).
The next day, start by preheating the oven to 260°C with a baking tray (placed on a grid) and a drip pan in the bottom of the oven.
Place the dough on a floured work surface or on a floured linen layer. Gently roll out the dough with your hands to form a large rectangle.
Cut the dough to form 3 rectangles.
Stretch the sides of each rectangle and fold them towards the center. Form a weld.
Turn the dough pieces over so that the seam is on the floured layer side.
Leave to rest for 30 minutes and prepare a sheet of parchment paper on a cold plate.
Prepare a glass of water.
After 30 minutes, turn the dough pieces over on the parchment paper so that the floured seam appears.
Slide the baking sheet on the hot plate of the oven and put in the oven, throw the glass of water into the dripping pan and close the oven immediately so that the steam remains in the oven.
Bake for 15 to 20 minutes, until the crust is golden brown.
Leave to cool on a wire rack for 1 hour before opening them.
3. In conclusion
- Use flour containing at least 12% gluten
- Use a white sourdough, very active
- Start the dough the day before to let it take on all its aromas in the fridge overnight.
- Discover the true taste of ciabatta without additives
Ready to put on your polesine slippers?
All you have to do is print out the ciabatta recipe and try it at home. If you don’t have natural sourdough yet, make it by downloading my book. Everything is explained there!
What do you think of this story? Does that make you want to do it? Tell me everything in the comments. 🙂
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