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Eureka! Fakten<a href="https://mastodon.online/tags/Ciabatta" class="mention hashtag" rel="tag">#Ciabatta</a> ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.<a href="https://mastodon.online/tags/Italien" class="mention hashtag" rel="tag">#Italien</a> <a href="https://mastodon.online/tags/Brot" class="mention hashtag" rel="tag">#Brot</a> <a href="https://mastodon.online/tags/Essen" class="mention hashtag" rel="tag">#Essen</a><a href="https://de.m.wikipedia.org/wiki/Ciabatta" target="_blank" rel="nofollow noopener" translate="no">https://de.m.wikipedia.org/wiki/Ciabatta</a>

nimstodonCIABATTA WAS INVENTED IN 1982 how am i older than ciabatta that is all <a href="https://en.wikipedia.org/wiki/Ciabatta" rel="nofollow noopener" translate="no" target="_blank">https://en.wikipedia.org/wiki/Ciabatta</a> <a href="https://xoxo.zone/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a> <a href="https://xoxo.zone/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#bread</a> <a href="https://xoxo.zone/tags/iamaciabattatruther" class="mention hashtag" rel="nofollow noopener" target="_blank">#iamaciabattatruther</a>

Frank Castle<a href="https://nrw.social/tags/Cheesy" class="mention hashtag" rel="nofollow noopener" target="_blank">#Cheesy</a> <a href="https://nrw.social/tags/Gyro" class="mention hashtag" rel="nofollow noopener" target="_blank">#Gyro</a> <a href="https://nrw.social/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a> <a href="https://nrw.social/tags/Sub" class="mention hashtag" rel="nofollow noopener" target="_blank">#Sub</a><a href="https://nrw.social/tags/Dinner" class="mention hashtag" rel="nofollow noopener" target="_blank">#Dinner</a> <a href="https://nrw.social/tags/HelsKotchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#HelsKotchen</a> <a href="https://nrw.social/tags/FoodPorn" class="mention hashtag" rel="nofollow noopener" target="_blank">#FoodPorn</a> <a href="https://nrw.social/tags/GyroPorn" class="mention hashtag" rel="nofollow noopener" target="_blank">#GyroPorn</a> <a href="https://nrw.social/tags/GyrosPorn" class="mention hashtag" rel="nofollow noopener" target="_blank">#GyrosPorn</a> <a href="https://nrw.social/tags/SubPotn" class="mention hashtag" rel="nofollow noopener" target="_blank">#SubPotn</a>

Albert LeeYes, it's not exactly a <a href="https://weird.autos/tags/foodphotography" class="mention hashtag" rel="nofollow noopener" target="_blank">#foodphotography</a> great, but it turned out I didn't have much time to wrangle it for <a href="https://weird.autos/tags/photography" class="mention hashtag" rel="nofollow noopener" target="_blank">#photography</a> before the scrambled eggs literally melted through the wrapping paper <a href="https://weird.autos/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a> <a href="https://weird.autos/tags/sandwich" class="mention hashtag" rel="nofollow noopener" target="_blank">#sandwich</a> <a href="https://weird.autos/tags/malaysia" class="mention hashtag" rel="nofollow noopener" target="_blank">#malaysia</a>

MikeyI could probably do with being more consistent with the size and shape, but not bad for my first attempt. <a href="https://mastodon.org.uk/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a> <a href="https://mastodon.org.uk/tags/HomeBaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#HomeBaking</a> <a href="https://mastodon.org.uk/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#sourdough</a>

Fiona Grahame Orkney News LtdHelen's Home Cooking:Video & Recipe for Rustic Ciabatta <a href="https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/" rel="nofollow noopener" translate="no" target="_blank">https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/</a> <a href="https://mastodon.scot/tags/ArtisanBread" class="mention hashtag" rel="nofollow noopener" target="_blank">#ArtisanBread</a>, <a href="https://mastodon.scot/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a>, <a href="https://mastodon.scot/tags/Culture" class="mention hashtag" rel="nofollow noopener" target="_blank">#Culture</a>, <a href="https://mastodon.scot/tags/FeelGoodBaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#FeelGoodBaking</a>, <a href="https://mastodon.scot/tags/HelensHomeCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#HelensHomeCooking</a>, <a href="https://mastodon.scot/tags/HomemadeBread" class="mention hashtag" rel="nofollow noopener" target="_blank">#HomemadeBread</a>, <a href="https://mastodon.scot/tags/Recipes" class="mention hashtag" rel="nofollow noopener" target="_blank">#Recipes</a>, <a href="https://mastodon.scot/tags/RusticCiabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#RusticCiabatta</a>

Ross of OttawaI'm pretty happy with this <a href="https://mastodon.social/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a> dough. Feels quite luscious. The gentle shaping has progressed pretty well. I'm letting them do a secondary rise in a floured couche, then they'll go into a hot oven.

Ross of OttawaThe next step is almost done, finishing its first prove in a square pan to aid the shaping step. Oven & tiles are heating. Gotta cut, transfer and bake next. Maybe a little secondary proofing? Not certain yet. Sounds like minimal handling is key, and also want some oven spring. <a href="https://mastodon.social/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a>

Ross of Ottawa…While I like occasional holey sourdough loaves, I try to keep the crumb fairly tight, as much of my bread is used for toast or sandwiches, which is very messy if the crumb is too open. It leaks peanut butter or mayo/mustard all around. The realization with a ciabatta though is that you can have the open crumb, but since the outer surface is continuous the leakage prob goes away.So I'm going to make some ciabatta at some point soon. Any seasoned <a href="https://mastodon.social/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a> makers with shaping tips?

Ross of OttawaOkay I make lots of bread, and different kinds and shapes. From sourdough boules and batards, to brioche, focaccia and burger buns, and from exotic fermented teff-flour injera to experimental tubular sausage buns. I've never made ciabatta. It seemed pretty pointless, just a square shaped bun, but getting these store-bought ones for camping on Thursday, I had an epiphany…<a href="https://mastodon.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#sourdough</a> <a href="https://mastodon.social/tags/breadmaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#breadmaking</a> <a href="https://mastodon.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#bread</a> <a href="https://mastodon.social/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a>

Julien Deswaef<a href="https://m.xuv.be/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a> <a href="https://m.xuv.be/tags/Xapata" class="mention hashtag" rel="nofollow noopener" target="_blank">#Xapata</a> Guess which ones were on the cooking stone. Cc: <a href="https://piggo.space/users/hob" class="u-url mention" rel="nofollow noopener" target="_blank">@hob</a>

Kit Bashir<a href="https://aus.social/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a> <a href="https://aus.social/tags/Recipe" class="mention hashtag" rel="nofollow noopener" target="_blank">#Recipe</a> (a fusion of a number of techniques from youtubers):We are using 500g of flour (about 2.5 cups) and 500ml of water. 2tsp of yeast, 2tsp of salt. This will make two ciabatta. Double the proportions if you desire (you can keep the Biga at 1cup if you double)Biga pre-ferment: Mix 1 cup of flour, 1/2tsp of yeast and 1/2cup of water in a mixing jug or small bowl. Stir until it forms a ball. Maybe pick up the ball and work it until doughy. Cover jug/bowl with cling film and leave it for 12-24 hours at room temperature.Next day:Put the Biga and remaining flour (around 1.5 cups) in the mixer. Add remaining (1.5tsp) yeast and a cup of water. Using a dough hook attachment, start the mixer on lowest speed. Once it comes together add 2tsp salt and remaining water (about 1/2 cup). Weigh the ingredients unless you’re confident you know how much a cup of your flour weighs. Scrape the mixer bowl until everything comes together.This dough, at 100% hydration (1:1 proportion of flour:water) is going to be a gooey mess!Once the ingredients come together run your mixer at 2nd lowest speed for 10 minutes.Turn the dough-goo out into a bowl, cover bowl with cling film and leave it to rest for 45min. Put your oven on max heat (250c) and put a cast iron skillet on the bottom shelf, and pizza stone or two on the top shelf. (A baking steel, or heavy pan, if you don't have a stone). Flour up your work surface, and flour up the top of the dough. Turn it out of the bowl, it'll still be pretty sticky. Cut two pieces of baking paper. Form the dough into a square and cut it in half. Place your fingers under each blob and slide it over onto the paper like Ambo's moving a patient. Leave the loaves to prove on the benchtop for at least 30 mins. The well floured loaves shouldn't need covering.After the 30min proving, and when the oven is hot, boil the kettle. While the kettle boils, slide a pizza lifter or bread paddle under the paper, and transfer each loaf, paper and all to the baking stone. Carefully pour one cup of boiling water into the hot skillet on the shelf below the loaves (this will make steam, which aids the crust formation). Turn the oven down to 230C.Bake for 15mins. Knock the loaves to see how they sound. If the bottom is still soft, flip them over (remove the paper, try not to set it on fire like I did) and bake five more minutes. Depending on shape, total baking time may be 15-30mins. Look for that hollow sound when you knock the loaf.Remove and nom. Works best if you cut a square and then cut the square in half through the center, giving you two pieces you can toast or slather in decadent topping of your choice.Key inspiration: <a href="https://www.youtube.com/watch?v=yGDujTiqd7Q" rel="nofollow noopener" translate="no" target="_blank">https://www.youtube.com/watch?v=yGDujTiqd7Q</a> Confidence from ChainBaker: <a href="https://www.youtube.com/watch?v=2xk0sMXc7NQ" rel="nofollow noopener" translate="no" target="_blank">https://www.youtube.com/watch?v=2xk0sMXc7NQ</a> Excellent Background: <a href="https://www.youtube.com/watch?v=v9tPXTlbYxM" rel="nofollow noopener" translate="no" target="_blank">https://www.youtube.com/watch?v=v9tPXTlbYxM</a> No knead cold ferment alternative: <a href="https://www.youtube.com/watch?v=DClZNBkbbQs&t=213s" rel="nofollow noopener" translate="no" target="_blank">https://www.youtube.com/watch?v=DClZNBkbbQs&t=213s</a>

Hamburg Journal (inoffiziell)Hamburg kocht: CiabattaTV-Koch Dave Hänsel hat sich Hilfe vom Back-Influencer Thomas Dippel geholt. Der Wahl-Hamburger ist ein echter Instagram-Star.<a href="https://www.ndr.de/fernsehen/sendungen/hamburg_journal/Hamburg-kocht-Ciabatta,hamj144500.html" rel="nofollow noopener" translate="no" target="_blank">https://www.ndr.de/fernsehen/sendungen/hamburg_journal/Hamburg-kocht-Ciabatta,hamj144500.html</a><a href="https://mastodon.social/tags/Hamburg" class="mention hashtag" rel="nofollow noopener" target="_blank">#Hamburg</a> <a href="https://mastodon.social/tags/Backen" class="mention hashtag" rel="nofollow noopener" target="_blank">#Backen</a> <a href="https://mastodon.social/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a> <a href="https://mastodon.social/tags/DaveH%C3%A4nsel" class="mention hashtag" rel="nofollow noopener" target="_blank">#DaveHänsel</a> <a href="https://mastodon.social/tags/BackInfluencerThomasDippel" class="mention hashtag" rel="nofollow noopener" target="_blank">#BackInfluencerThomasDippel</a> <a href="https://mastodon.social/tags/InstagramStar" class="mention hashtag" rel="nofollow noopener" target="_blank">#InstagramStar</a> <a href="https://mastodon.social/tags/mediterraneK%C3%BCche" class="mention hashtag" rel="nofollow noopener" target="_blank">#mediterraneKüche</a> <a href="https://mastodon.social/tags/HamburgJournal" class="mention hashtag" rel="nofollow noopener" target="_blank">#HamburgJournal</a>

Bastian HodappTfw man keine <a href="https://freiburg.social/tags/Baguette" class="mention hashtag" rel="nofollow noopener" target="_blank">#Baguette</a> formen kann und deshalb einfach schmale <a href="https://freiburg.social/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a> macht.<a href="https://freiburg.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener" target="_blank">#sauerteig</a> <a href="https://freiburg.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#sourdough</a> <a href="https://freiburg.social/tags/sauerteigbrot" class="mention hashtag" rel="nofollow noopener" target="_blank">#sauerteigbrot</a> <a href="https://freiburg.social/tags/eventuellauchbisschenhefedrin" class="mention hashtag" rel="nofollow noopener" target="_blank">#eventuellauchbisschenhefedrin</a> <a href="https://freiburg.social/tags/silvester2023" class="mention hashtag" rel="nofollow noopener" target="_blank">#silvester2023</a> <a href="https://freiburg.social/tags/silvester" class="mention hashtag" rel="nofollow noopener" target="_blank">#silvester</a>

Heinrich<a href="https://pixelfed.de/discover/tags/Dinkel?src=hash" class="u-url hashtag" rel="nofollow noopener" target="_blank">#Dinkel</a>-<a href="https://pixelfed.de/discover/tags/Ciabatta?src=hash" class="u-url hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a> mit <a href="https://pixelfed.de/discover/tags/Kochstück?src=hash" class="u-url hashtag" rel="nofollow noopener" target="_blank">#Kochstück</a> und <a href="https://pixelfed.de/discover/tags/Übernachtgare?src=hash" class="u-url hashtag" rel="nofollow noopener" target="_blank">#Übernachtgare</a> nach einem Rezept von justbread.de (1) Es waren drei, aber bis zum Fotografieren war dann eines schon verschwunden. (1) <a href="https://www.justbread.de/dinkel-ciabatta-mit-saftig-lockerer-krume/" rel="nofollow noopener" target="_blank">https://www.justbread.de/dinkel-ciabatta-mit-saftig-lockerer-krume/</a>

Alltagsradler<a href="https://social.tchncs.de/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a> Sind fertig 😋 <a href="https://social.tchncs.de/tags/backen" class="mention hashtag" rel="nofollow noopener" target="_blank">#backen</a>

das_menschyScharf gebratene <a href="https://toot.bike/tags/austernpilze" class="mention hashtag" rel="nofollow noopener" target="_blank">#austernpilze</a>, mit Salz und Pfeffer gewürzt, auf einem <a href="https://toot.bike/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a>-Brot: mega lecker! Beim Braten darauf achten, dass die Austernpilze nicht übereinander liegen und nur kurz, bei viel Hitze, quasi frittiert werden - dann werden sie auch nicht so zäh und auch ein wenig <a href="https://toot.bike/tags/knusprig" class="mention hashtag" rel="nofollow noopener" target="_blank">#knusprig</a> / <a href="https://toot.bike/tags/crispy" class="mention hashtag" rel="nofollow noopener" target="_blank">#crispy</a>. <a href="https://toot.bike/tags/GoVegan" class="mention hashtag" rel="nofollow noopener" target="_blank">#GoVegan</a>

Dave SmegSmeg is preparing tonight's <a href="https://mastodon.social/tags/Friday" class="mention hashtag" rel="nofollow noopener" target="_blank">#Friday</a> <a href="https://mastodon.social/tags/Friend" class="mention hashtag" rel="nofollow noopener" target="_blank">#Friend</a> <a href="https://mastodon.social/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>. Slow cooked <a href="https://mastodon.social/tags/Lasagne" class="mention hashtag" rel="nofollow noopener" target="_blank">#Lasagne</a> with <a href="https://mastodon.social/tags/garlic" class="mention hashtag" rel="nofollow noopener" target="_blank">#garlic</a> <a href="https://mastodon.social/tags/ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#ciabatta</a>. No <a href="https://mastodon.social/tags/rum" class="mention hashtag" rel="nofollow noopener" target="_blank">#rum</a> and <a href="https://mastodon.social/tags/coke" class="mention hashtag" rel="nofollow noopener" target="_blank">#coke</a>. Far too early. 😭<a href="https://mastodon.social/tags/cooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cooking</a> <a href="https://mastodon.social/tags/music" class="mention hashtag" rel="nofollow noopener" target="_blank">#music</a>

Frank Castle<a href="https://nrw.social/tags/Mett" class="mention hashtag" rel="nofollow noopener" target="_blank">#Mett</a> <a href="https://nrw.social/tags/Ciabatta" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ciabatta</a> mit roten <a href="https://nrw.social/tags/Zwiebeln" class="mention hashtag" rel="nofollow noopener" target="_blank">#Zwiebeln</a> und <a href="https://nrw.social/tags/leftover" class="mention hashtag" rel="nofollow noopener" target="_blank">#leftover</a> <a href="https://nrw.social/tags/SucukSandwich" class="mention hashtag" rel="nofollow noopener" target="_blank">#SucukSandwich</a> <a href="https://nrw.social/tags/Dinner" class="mention hashtag" rel="nofollow noopener" target="_blank">#Dinner</a> <a href="https://nrw.social/tags/HelsKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#HelsKitchen</a> <a href="https://nrw.social/tags/FoodPorn" class="mention hashtag" rel="nofollow noopener" target="_blank">#FoodPorn</a> <a href="https://nrw.social/tags/MettPorn" class="mention hashtag" rel="nofollow noopener" target="_blank">#MettPorn</a> <a href="https://nrw.social/tags/SandwichPorn" class="mention hashtag" rel="nofollow noopener" target="_blank">#SandwichPorn</a>

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