This delicious ciabatta bread is a delicacy. Extremely light in consistency. It goes wonderfully with a spread or fried tofu with salad. Just as you like it. For anyone who would like to bake even more types of bread, here is my link to various breads.
Ciabatta bread
The bread for all occasions. It is simply ideal as a side dish with stews or as a snack. Topped with various ingredients, the bread tastes great as a hearty dinner.
Ciabatta bread
Ingredients
- 150 g whole spelt flour
- 150 g spelt flour type 1050
- 9 g dry yeast
- 3 g baking powder
- 3 g salt
- 1 tsp soy sauce
- 1 tsp Herbs of Provence
- 1 pinch each of sweet paprika powder and chili powder
- 250 ml water
Instructions
- Make a soft and fluffy yeast dough from all the ingredients.
- Cover and leave to rise for approx. 2 hours. Stir briefly after 30 minutes.
- Then slide onto a floured surface.
- Use a pastry card to loosely fold the dough 2 – 3 times. Then shape into a slightly elongated shape.
- Place on a baking tray lined with baking paper and leave to rise again for approx. 20 minutes.
- Preheat the oven to 220 degrees Celsius top/bottom heat.
- Insert the baking tray and place a cup of hot water on top.
- Bake the bread for 15 minutes. Then let the steam escape and remove the cup with the hot water. Then finish baking for another 2 minutes at 200 degrees.
Notes
Tip
Bake the bread with olives or dried tomatoes in the dough. You can also make smaller loaves from the dough. This way you can always take them with you.
Interesting to know
What makes a good ciabatta? It should be crispy on the outside and soft and fluffy on the inside. The bread is prepared with plenty of water, which gives it its typical characteristics. In contrast to conventional wheat flour, wholemeal spelt flour is generally more crumbly. However, the mixture with spelt flour type 1050 makes it looser.
