Ciabatta with milk
2 servings
140 minutes
Ciabatta is a delicate, airy Italian roll with a crispy crust and soft, porous crumb. Originating in Italy in 1982, this bread has become a symbol of artisanal baking. The addition of dry milk gives ciabatta a subtle creamy note and makes the texture even softer. Olive oil adds a light fruity touch and gives the crust a golden color. Ciabatta pairs perfectly with Italian antipasti, cheeses, and wine. It can be used for making sandwiches, bruschetta, and panini. The aroma of freshly baked bread and its lightness make this recipe a favorite in home cooking.
1
Mix flour, yeast, dry milk, and salt. Add olive oil and warm water. Knead the dough.
- Wheat flour: 300 g
- Dry yeast: 7 g
- Milk powder: 28 g
- Salt: 1 g
- Olive oil: 28 ml
- Water: 200 ml
2
Cover with a cloth and place in a warm place for 1 hour.
3
Shape the dough into a loaf. Cover with a towel and let it rest for 45 minutes.
4
Bake in the oven for 20-25 minutes at 200 degrees until golden brown.
