Home-made Ciabatta

Its funny how you "think" that certain things just seems to be too difficult to make yourself....until you actually try and realise how easy it is to do it successfully.

We were buying Ciabatta from a local supermarket on a fairly regular basis as a tapas / hors d'oeuvre. Last week I was not in the mood of driving there and just thought - I've made pizza, I've made sushi, I've made my own pasta, I've made "boere beskuit" (old farm-style rusks), I've kneed and baked different breads..... how different can Ciabatta be? I must say, the crusty and "bubbly" texture looked daunting. And then I tried this simple recipeciab

  • 500 gr white bread flour
  • 500 ml water
  • 1 sachet instant yeast
  • 10 ml salt
  1. Mix thoroughly and constantly (because it is a very runny dough) until the dough forms a ball-like rubbery consistency (I used a Kenwood food mixer at high speed for about 10 mins).
  2. Let it rise in a warm area for about 30 min's and bake at 220......and there you have it!

My latest version was a variant with dried olives. Enjoy with olive oil, pesto, balsamic, humus - anything really!

I've just realised again; we've become so comfortable with the super markets providing us with all our food items, while in the process, we loose the ability to make our own. And often, the difference in taste is so overwhelming better that every time I think: "why don't we do it more often?" And best of all, you come to choose what you put in !

Hope I've inspired you to try your own!

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