Ciabatta Bread

Overview

Ciabatta Bread, translated as slipper bread, because this bread is flat and long, like a slipper, which is an interesting description. Although the name is unremarkable, its taste is enough to surprise you. This is a no-knead bread. Unfortunately, I don’t have a food processor at home, so I would be lazy if I could. But it still tastes good, fresh Ciabatta, paired with some ham and tomatoes, super delicious!

Tags

• baking
• children
• afternoon tea
• birthday
• flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare all materials.

   

2. 2 Mix water, salt, and yeast. I used red bean and barley water, which is a bit dark in color, so warm water is enough.

   

3. 3 Pour in all the flour.

   

4. 4 Mix well and place in a warm place for 18 hours.

   

5. 5 It looks like fermentation is complete.

   

6. 6 Shape, sprinkle a layer of flour on the surface, and ferment for another 2 hours.

   

7. 7 Put in the oven and bake at 220 degrees for 35-45 minutes.

   

8. 8 The fresh ones are the best!