Ciabatta...
For a few years now my preference in baked bread and rolls has been Ciabatta. More expensive than standard bread products, I didn't have an answer of the difference... until I Googled it.Okay, what is Ciabatta?
It's a style of bread first created in 1982 in Italy using wheat flower, water, salt, yeast and olive oil. A baker in Veneto, Italy created this recipe as a response to the French baguette that had gained popularity in the area and affecting local business.
The bread can be described as having a crisp crust with a soft porous texture and the dough has a much higher water content, cooked with a higher heat setting.
My preference are the Ciabatta rolls from Aldi, approximately 3" x 3" as it's enough for a lunch or afternoon snack when it's filled with slices of chicken and tomato. Of course I'm using sugar-free mayonnaise.
Comments (17)
Soon!
Not nice at all.
Pale, soft and tuff.
Any the hows, it is not my fav bread. I am more into local bread, which is amazing actually (pic below). Maybe a french baguette occasionally.
Any the hows, it is not my fav bread. I am more into local bread, which is amazing actually (pic below). Maybe a french baguette occasionally.
Ciabatta was created to compete with the baguette.
Ciabatta was created to compete with the baguette.
Summary: the crust is no mistake. It's the cherry on the cake!
Any the hows, it is not my fav bread. I am more into local bread, which is amazing actually (pic below). Maybe a french baguette occasionally.
My son-in-law who came from Italy had guests come into town (from the old country) and he was embarrassed to see pizza that people in Italy wouldn't eat!
My son-in-law who came from Italy had guests come into town (from the old country) and he was embarrassed to see pizza that people in Italy wouldn't eat!
Coal as fuel is not good. It will infuse the crust with a 'synthetic' tastes of petroleum imo. It has to be wood. Some modern gas ovens can do an ok job. Not quite right but its acceptable.
Pizza is a bit of a cult really. Unless you have these traditional wood-fired, stone ovens you'll never really get it right. You also need a very, very strong flour, which is not that common.
Coal as fuel is not good. It will infuse the crust with a 'synthetic' tastes of petroleum imo. It has to be wood. Some modern gas ovens can do an ok job. Not quite right but its acceptable.
Pizza is a bit of a cult really. Unless you have these traditional wood-fired, stone ovens you'll never really get it right. You also need a very, very strong flour, which is not that common.