Italian Ciabatta 意大利拖鞋麵包

Classic Italian bread – Ciabatta, mean slipper cause the shape of the bread looks like a slipper. It is a very high hydration dough, which make the bread has very big holes in it. Super crispy on the outside, soft in the inside.

I love to use ciabatta to make panini (sandwiches), with some prosciutto, mozzarella cheese, salami and sun-dried tomatoes, perfect sandwich for lunch! It is very easy to make with no knead, chill the dough overnight and you can bake it the next morning. Hope you enjoy it!

意大利的拖鞋麵包 – Ciabatta，因形狀長長像拖鞋而有此名。這個是水份非常高的麵糰，做出來的麵包內有很多大大小小的氣孔。外脆內鬆軟，非常好味！

我最喜歡用來做意式三文治，加點水牛芝士、火腿、番茄乾等，就成超美味的三文治。這個麵糰不用搓，簡單放入雪櫃發酵，第二天拿出來焗就Ok，簡單又方便！

Mix water, salt and instant dried yeast in a container, mix well. Then add in flour, mix well (I used Italian double zero flour) and rest for 30 minutes.

Then dip your fingers with some water, then fold the dough (at each corner) to the opposite. Rest for 30 minutes.

Repeat this folding and resting process for total 4 times.

Chill the dough in the fridge for at least 12 hours.

Take out the dough on floured worktop, shape it a rectangle then fold once.

The divide the dough into 4, dust some flour on top. Cover with cloth and rest for 45 minutes.

Pop in preheated oven at 220C, bake for about 20 minutes. (Put a tray of water in the lower rack of the oven to create steam, which make a crispy crust)

將水、鹽和快速乾酵母拌勻，加入麵粉，拌勻 （我是用意大利00號麵粉)，靜置30分鐘

然後用水沾點水，將一角的麵糰拉起、向對面摺。蓋上蓋，靜置30分鐘。然後重覆這個摺麵糰步驟、靜置，總共做四次。

然後將麵糰放入雪櫃，靜置最少12個小時。

灑麵粉在工作枱上，然後拿出麵糰，塑成長形。將麵糰對摺。

在麵糰上灑點麵粉，將麵糰分成4份。再放在鋪有烘焙紙的烤盤上，蓋上毛巾，靜置45分鐘。

將麵糰放入已預熱220C 焗爐，焗約20分鐘 （可在焗爐低層放一盤水，增加蒸氣，令麵包按面更香脆)

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Italian Ciabatta

Prep Time

1 hr

Total Time

1 hr 18 mins

 

Servings: 4

Ingredients

• 12 g Instant Dried Yeast 快速乾酵母
• 7 g Salt 鹽
• 420 ml Water 水
• 470 g Bread Flour (I used 00' flour) 高筋麵粉

Instructions

1. Mix water, salt and instant dried yeast in a container, mix well. Then add in flour, mix well (I used Italian double zero flour) and rest for 30 minutes.

2. Then dip your fingers with some water, then fold the dough (at each corner) to the opposite. Rest for 30 minutes.

3. Repeat this folding and resting process for total 4 times.

4. Chill the dough in the fridge for at least 12 hours.

5. Take out the dough on floured worktop, shape it a rectangle then fold once.

6. Then divide the dough into 4, dust some flour on top. Cover with cloth and rest for 45 minutes.

7. Pop in preheated oven at 220C, bake for about 20 minutes. (Put a tray of water in the lower rack of the oven to create steam, which make a crispy crust)