STOP Buying Bread and START Making Ciabatta! Crispy Crust 🍞 Silky Open Crumb 🍞 Easy Recipe 🍞

Ciabatta is a type of Italian bread that originated in the northern region of Italy.
It is a relatively new type of bread, and was first developed in the 1980s by an Italian baker who wanted to create a bread with a soft interior and a crispy crust. The name "ciabatta" means "slipper" in Italian, which refers to the bread's shape.

Ciabatta dough has a high hydration level, which means it has a lot of water compared to the amount of flour. This makes the dough very sticky and difficult to work with, but it also gives the bread its characteristic large air pockets and chewy texture.
The shape and texture make it ideal for sandwiches, especially when it is sliced horizontally and filled with ingredients like cheese, meat, and vegetables. It is also commonly used for paninis.

1st Stage (Pre-Ferment)
•175g warm water
•1/4tsp instant yeast
•225g AP flour

2nd Stage
•180g warm water
•250g AP flour

3rd Stage
•40g warm water
•2tsp instant yeast
•10g salt
•All of the pre-ferment

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