Ciabatta爵巴塔拖鞋面包

Today's baking is "No-knead Ciabatta". Ciabatta is Italian, meaning “slipper”, which the loaves resemble, is a classic Italian bread. 

Ciabatta has been on my list of recipes to try for years, and I really wish I had made it sooner. I honestly had no idea how relatively simple ciabatta is to make. If I had known, I would have been churning out loaves of ciabatta on a weekly basis for years. Now that I know… 

This ciabatta is no knead-bread but as much crusty, chewy and dense as knead-ciabatta. It takes some time to make this ciabatta but its worth the effort.

However, its so easy to make this ciabatta bread and the end results is so good with crispy crust and soft crumb inside. Truely enjoy this Rustic Artisan Bread. 😘❤️

今天的烘焙是“不揉Ciabatta”。Ciabatta是意大利语，意为“拖鞋”。因为面包形状像似，Ciabatta是经典的意大利面包。

爵巴塔（Ciabatta）一直是我想尝试制作的面包。 老实说，我不知道ciabatta的制作方法如此简单。 如果我知道的话，我应该会时常做来吃。😉

这款免揉欧包，是意大利传统面包代表之一，表皮薄而脆，内部湿润松软，布满大小不一的气孔，吃起来Q弹有嚼感，尤其是蘸上醋和橄榄油，美味无穷。😋

👆送了一个爵巴塔拖鞋面包给隔壁的邻居尝。😘

👆这是我最爱吃的方式，沾上橄榄油和黑醋，美味！😋

Ciabatta爵巴塔拖鞋面包

Ingredients材料:
All purpose flour 500g 中筋面粉 
Water 400g 水
Yeast 1.5 tsp 酵母粉(5克)

Salt 1.5 tsp 盐 (10克)

Method:

1.Prepare the dough. Mix all ingredients and mix well. Leave it rest for 30minutes.

2. Strech and fold the dough and proof the dough for 30 minutes(First time).

3. Repeat the same folding process and rest the dough for 30 minutes (Second time).

4. Repeat the same folding process and rest the dough for 30 minutes (Third time).

5. Shape and Divide the dough into three equal portions.

6. Final Proofing for 45 minutes.

7. Bake @  450 F/ 230C for 26 minutes. Before baking, spray some water onto the doughs and put a cup of water into preheated pan.

8. Remove and cool on the cooling rack.

Tip:

High Baking Temperature and Steam inside the oven are important to get Rustic Artisan Ciabatta Bread.

食谱参考：jin的美食

Happy Baking!