Ciabatta Bread Recipe Jamie Oliver

The basic components for Ciabatta Bread Recipe Jamie Oliver are salt, water, yeast, olive oil, and strong white bread flour. It has a soft, airy interior with lots of fun holes and a crisp, golden crust. Its rich flavor and airy texture make it enticing, and it is named after the Italian word meaning “slipper.”

Ingredients:

• 500g strong white bread flour
• 325ml water
• 10g salt
• 7g dried yeast
• 2 tbsp olive oil

How To Make Ciabatta Bread Recipe Jamie Oliver

1. Combine the water and yeast. After stirring until it dissolves, leave it for five minutes to get foamy.
2. Mix the salt and flour together. Mix the flour with the yeast mixture until a sticky dough forms.
3. Pour in some olive oil. For ten minutes, knead until elastic and smooth.
4. Allow it to rise. For two hours, or until it doubles in size, cover and place in a warm location.
5. Combine the water and yeast. After stirring until it dissolves, leave it for five minutes to get foamy.
6. Form the loaves. Transfer to a floured tray and gently stretch into rough rectangles.
7. The second ascent. To create their fluffy texture, let them rest for forty-five minutes.
8. Set the oven’s temperature to 220°C (430°F). To create steam, place a tray of water inside.
9. Bake for twenty to twenty-five minutes. The loaves should have a firm exterior and turn golden brown.
10. On a wire rack, cool. If you can resist, wait 15 minutes before slicing.

Ciabatta Bread Recipe Jamie Oliver Recipe Tips:

• Herb and Garlic Ciabatta. Add some minced garlic and fresh herbs to your ciabatta to give it a burst of flavors. Just add a handful of chopped thyme or rosemary and two crushed garlic cloves to the dough. As the herbs release their fragrant oils, the garlic melts into the bread. This version goes well with soups, spaghetti, or a little olive oil.
• Ciabatta with Olive and Sun-Dried Tomato. Before the second rise, fold in chopped sun-dried tomatoes and sliced black olives for a Mediterranean flair. The tomatoes contribute a deep, tart sweetness, and the olives add a saline depth. These ingredients combine to create pockets of strong flavor as the dough rises. Enjoy a loaf that is full of Mediterranean charm after baking it until it is golden.
• Ciabatta Stuffed with Cheese. Before baking, load your ciabatta with mozzarella or cheddar to make it a cheesy treat. Fold and close the edges after flattening the dough and adding the shredded cheese in the middle. The gooey pockets formed by the melting cheese during baking provide the ideal contrast to the crispy shell. Warm, melted sweetness permeates every bite.

How To Store & Reheat Leftovers?

1. In The Fridge: For up to two days, keep the ciabatta at room temperature in a paper bag. Steer clear of plastic since it retains moisture. Wrap it in a fresh kitchen towel to prolong its freshness. To preserve the crisp crust and airy texture, keep it out of direct sunlight and in a cool, dry location.
2. In The Freezer: Wrap the ciabatta tightly in plastic wrap and put it in an airtight bag to freeze it. Put the date on it. Keep it in storage for up to three months. If necessary, double-wrap to avoid freezer burn. To bring back the flavor of freshly baked goods, thaw them at room temperature for an hour before reheating them.
3. To Reheat: Reheat the ciabatta for ten minutes at 180°C (350°F) in a preheated oven. For softer results, wrap it loosely in foil. Heat it directly on the rack for a crispy crust. Avoid using the microwave because it will make the bread chewy. Warm up and serve with your preferred spread, butter, or olive oil.

Ciabatta Bread Recipe Jamie Oliver Recipe Nutrition Facts

Carbohydrates: This ciabatta holds around 180g of carbs.
Protein: It provides about 30g of protein.
Fats: The bread contains roughly 14g of fat.
Fiber: This recipe delivers about 6g of fiber.
Sugar: It includes around 1g of natural sugar.
Sodium: The salt adds approximately 2.4g of sodium.
Calcium: The flour contributes about 40mg of calcium.
Iron: It contains around 3.5mg of iron.
Potassium: This bread provides about 150mg of potassium.
Vitamin B1 (Thiamine): The flour supplies around 0.4mg of thiamine.
Vitamin B3 (Niacin): It includes approximately 3.5mg of niacin.
Magnesium: The recipe holds about 40mg of magnesium.
Zinc: This ciabatta provides roughly 1mg of zinc.

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