Ciabatta: a Italian baguette and 5 ways to enjoy it

How dear cooks and cooks are! Today in Paulina Cuisine we will enjoy a rich Italian bread: the Ciabatta . A shoe -shaped bread that has a well aerated crumb and a special scab to make crunchy with each bite.

The Ciabatta is an Italian baguette that can be enjoyed in many ways, from a very Mediterranean sandwich to a toast rubbed with garlic and olive oil. We leave you everything they need to know about this creation. 

Its history, its characteristics, some ideas to enjoy it and some secrets to take into account when preparing it. In the end we leave you a Ciabatta recipe to make at home and delight with a good bread to the Italian. 

About the Ciabatta

Ciabatta or Chapata is much more than a simple bread; It is a masterpiece of the Italian bakery. This bread of rustic style, crunchy cortex and spongy crumb stands out for its unique texture, ideal for preparing a sandwich, accompanying meals or simply enjoying a good olive oil .

Also known as Pan Ciabatta, it is a fairly modern creation, in relation to other breads, but in a few years it has managed to conquer palates worldwide, thanks to its versatility and its delicious taste.

Ciabatta characteristics

1. Light and spongy texture: Ciabatta is characterized by its alveolate crumb, creating a spongy and aerated texture. This aspect makes it the perfect choice for gourmet sandwiches or simply to enjoy a touch of garlic and olive oil.

2. Crunchy cortex : its golden and crispy cortex provides a unique chewing experience. By biting it, a symphony of flavors is released that complements well with any dish.

3. Simple elaboration : Despite its sophisticated appearance, this Italian bread is very easy to do at home. With simple ingredients, any bakery fan can conquer this Italian art.
4. Versatility : from accompanying a cheese table to being the basis of an exquisite sandwich, or a good toast in the snack, this bread adapts to any culinary occasion.

5. Durability : La Chapata maintains its freshness for several days, retaining its texture and flavor. This makes it a practical option for those looking for a bread that lasts without losing flavor.

The origin of Ciabatta bread and a creator

Ciabatta is a type of bread that originated in Italy , precisely in the Veneto region in the 1980s. Unlike many other types of bread that have a long history and tradition, it is a relatively modern variety. It was created by an Italian baker named Arnaldo Cavallari , who sought to develop a bread that competed with the French Bagette bread

The story tells that Cavallari was inspired by the shape of the sandals of the Italian peasants , and that inspiration led to the creation of the Ciabatta, which in Italian means "shoe" , since it is characterized by its elongated and flat shape.

Although Pan Chapata is relatively young compared to other traditional breads, it has gained popularity worldwide thanks to its versatility and their ability to complement a wide variety of dishes and flavors.

How much a chapata bread weighs

The weight of a Ciabatta bread varies according to the sought size and the recipe used . On average, a standard measurement usually weighs around 250 grams . This data is key when preparing and dividing the dough to obtain perfect results.

It is important to keep in mind that these values are estimates and may vary according to the size and specific consistency of the mass, crumb and cortex, as well as any personalized adjustment carried out during the preparation process. 

5 ways to enjoy a Ciabatta bread

1. Bruschettas of tomato and basil : cut the ciabatta and toast the slices and rub them with a medium clove of garlic. Place cherry tomatoes and basil leaves on top. Sprinkle with olive oil, salt and pepper to taste.

2. Sandwich Capore : Cut and toast the slices of the bread, place above tomato, mozzarella and basil leaves on the toast. Spray with olive oil and balsamic vinegar.

3. Toasted with avocado (avocado) and egg : toast the slices of ciabatta bread. Take a avocado and spread on toast. Place a poché egg on each slice. Sprinkle with red Chile (optional), salt and pepper to taste.

4. Panini de Pesto Chicken : Cut the Ciabatta bread into portions. Spread traditional pesto on both sides of the bread. grilled chicken strips , tomato slices and provolone cheese between bread portions. Cook in a press for sandwiches or on a plate, until the cheese melts and the bread is golden.

5. With olive tapenade : toast some slices of bread. Mixing with olives, capers and garlic, all well chopped, with a splash of olive oil for a more creamy texture can be processed. Spread the mixture on toast and sprinkle with chopped fresh parsley.

Secrets to prepare ciabatta bread

• Hydration control : Adjust the amount of water in the dough to achieve the desired texture. A more humid mass can provide a more spongy and airy crumb.

• REST TIME : As all good bread is important to give the dough time so that fermentedly, thus developing its characteristic flavor and texture.

• Oven temperature : bake the ciabatta at a high temperature to achieve a crunchy and golden cortex.

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Ciabatta recipe

Yield: 2 250 g ciabattas

Preparation: 3 and a half hours

Ingredients

• Wheat flour: 500 g.
• Water: 350 ml.
• Dry yeast: 10 g.
• Honey or sugar: 1 cdita
• Salt: 10 g.
• Olive oil: 30 ml.

How to make Ciabatta Pope step by step

1. Mix the yeast in warm water with a teaspoon of honey or sugar and half of the flour. Let stand between 30 minutes and 1 hour until bubbles are formed.
2. In a large bowl, mix the flour with the salt. Add the yeast ferment and olive oil. Build a mass bun and place on a floured courage.
3. Knead the bun with your hands until you get a soft and elastic dough.
4. Cover and let the dough stand in a warm place for about 30 minutes.
5. Make a fold and let stand for 30 more minutes. Repeat this step once again and in the last let stand for 1 hour. 
6. Divide the dough into 2 and form two elongated baguettes. Place them in a floured tray and bring to the preheated oven at 180 ° C.
7. Bow the baguettes about 10 minutes at the bottom of the oven, and 15 more minutes in the middle putting the strong oven (220º C). Remove from the oven and let cool before cutting.