Ciabatta Bread Twists: No-Knead, No Sugar
This Italian national bread, Ciabatta, is incredibly simple to make! No kneading, no sugar, and even beginners can succeed on the first try! The result is a crispy outside and a soft, fluffy inside—absolutely irresistible!
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What is Ciabatta?
Ciabatta (pronounced "cha-BAH-tah") is a traditional Italian bread known for its crispy crust and soft, airy interior with large holes. It has an irregular, flat shape and is often used for sandwiches. It’s also delicious served as an appetizer with olive oil and balsamic vinegar.
Today, I’m making Ciabatta bread wists, filled with delicious ingredients, making it a tasty treat!
Ingredients Needed
Basic Dough Ingredients
Bread Flour: The main structure of the bread, providing the unique chewiness and texture of Ciabatta.
Yeast: Essential for fermentation.
Salt : Enhances the dough’s elasticity and controls the yeast’s fermentation speed for even, stable rise.
Olive Oil: Adds softness and moisture to the dough, slowing down the staling process and extending shelf life.
Filling Ingredients
Bacon (sliced): Adds a savory, salty flavor and a rich texture. The crisped bacon infuses the bread with a delicious smokiness.
Sausage (cut into chunks): Adds a meaty richness, making the bread heartier and more filling.
Spinach Leaves (chopped): Brings a fresh, veggie flavor and color to the bread.
Corn Kernels: Adds a natural sweetness and texture to the bread.
Shredded Cheese: Melts during baking, creating a pull-apart texture and adding a rich, creamy flavor.
Essential Tools
Oven: The key tool for baking Ciabatta, setting it to 230°C (450°F) for 20 minutes to get the perfect crispy crust and soft interior.
Baking Sheet: Used for placing the shaped bread rolls during baking.
Parchment Paper: Prevents the rolls from sticking to the baking sheet and ensures an even baking without burning.
Bench Scraper: Useful for cutting and shaping the dough on the work surface.
Dough Scraper: Helps scrape the dough from the bowl to ensure all ingredients are fully mixed and incorporated.
INGREDIENTS
MAIN INGREDIENTS
- 400g Bread Flour
- 100g Bacon (sliced)
- 1 Sausage (cut into chunks)
- 200g Spinach Leaves (chopped)
- Corn Kernels (to taste)
- Shredded Cheese (to taste)
- 5g Yeast
- 5g Salt
- 15g Olive Oil
DIRECTIONS
STEP 1
In a bowl, add 320g of water, 5g of yeast, and 15g of olive oil. Stir well.
STEP 2
Then add 400g of bread flour and 5g of salt. Stir to form a dough.
STEP 3
Cover with a plate and let it rest for 30 minutes.
STEP 4
Wet your hands to prevent sticking, fold the dough inward from all sides, and let it rest for 30 minutes.
- For the second fold, let it rest for another 30 minutes.
STEP 5
You should see that the dough has almost formed a membrane. Fold it one last time, then let it rest and rise until doubled in size.
STEP 6
On a floured surface, take out the dough and sprinkle some flour on top. Stretch the dough into a square shape.
STEP 7
Add your favorite fillings, such as bacon, sausage, corn, shredded cheese, and spinach.
STEP 8
Fold the dough in half, then cut it into 6 pieces. Twist them into rolls.
STEP 9
Place the rolls on a baking sheet, separated by parchment paper.
STEP 10
Let them rise in the oven at 35°C (95°F) until doubled in size.
STEP 11
Once the dough has risen, set the oven to 230°C (450°F) and bake for 20 minutes.
STEP 12
The fragrant Ciabatta bread twists are now ready – sugar-free, low-oil, and soft.
More Recipes to Try
Homemade Milk-Flavored Croissant
Common Mistakes to Avoid
1. Not Allowing Enough Rest Time
Resting and folding the dough is crucial to achieving the ideal texture. If you skip this step or don't rest the dough long enough, the bread may turn out dense. Be patient and allow the dough enough time to rise.
2. Using Cold Water
When activating the yeast, make sure the water is at room temperature. Cold water will slow down the activation process, leading to poor fermentation and denser bread. Warm water (around 30°C/85°F) is the best choice to activate the yeast.
3. Incorrectly Folding the Dough
Ciabatta bread requires a specific folding technique to create that airy texture. Skipping or hastily folding the dough will prevent the bread from rising as expected, resulting in a denser or flatter loaf.
4. Insufficient Fermentation Time
Lack of proper fermentation is a common mistake. If the dough isn't given enough time to rise, the bread will be dense and lack the characteristic holes. Make sure the dough doubles in size during each fermentation stage.
5. Incorrect Oven Temperature
Ensure your oven is fully preheated to 230°C (450°F) before baking. High heat helps the bread expand quickly and form a crispy crust. If the temperature is too low, the bread may flatten or have a pale color and be underbaked.
6. Not Using a Baking Stone or Proper Baking Tray
For the best texture, try using a baking stone, or at least a heavy baking tray to ensure even heat distribution and a crispy crust. If you don't have these tools, you can use parchment paper to prevent the bread from sticking to the tray.
7. Skipping the Second Rise
The shaped dough needs a second rise, which is key for the bread to expand properly. Without the second rise, the bread will be too dense and lack the soft, airy texture.
Storage and Reheating Tips
Storage:
Room Temperature: If you plan to eat the bread within 2-3 days, store them in a paper bag or bread box at room temperature. This will help keep the crust crispy and the inside soft.
Freezing: For long-term storage, freeze the bread. Let them cool completely, then wrap each roll tightly in plastic wrap or aluminum foil, and place them in a freezer bag. They can stay fresh for up to 1 month.
Reheating:
From Room Temperature: If your Ciabatta rolls have cooled to room temperature, you can reheat them in a 350°F (175°C) oven for about 5-10 minutes to restore the crust and softness.
From Frozen: If frozen, remove the plastic wrap and place the rolls directly in a 350°F (175°C) oven for 10-15 minutes. Alternatively, you can thaw them at room temperature for a few hours before reheating.
Recipe Variations
Protein Substitutes
Ham and Shrimp:Swap 100g of bacon for ham slices, and add 50g of shrimp to introduce a sweet seafood flavor and enhance the texture.
Vegetarian Option:For vegetarians, replace the bacon and sausage with 100g of plant-based meat, such as vegetarian ham or sausage, to meet dietary needs.
Vegetable Substitutes
Kale instead of Spinach:Use 200g of kale in place of spinach, providing a different nutritional profile and texture. Kale becomes crispier when baked.
Broccoli and Carrots:Add 100g of chopped broccoli and 50g of diced carrots to bring more color and flavor. The sweetness of the carrots blends well with the fresh taste of broccoli.
Other Substitutes
Nuts and Seeds:Replace some of the corn kernels with 30g of pumpkin or sunflower seeds to add crunch and healthy fats.
Olive Oil Substitute:If you don’t have olive oil, you can use 15g of coconut oil for a mild coconut flavor.
Spicy Ciabatta
Chilies and Spices:Add 1-2 tablespoons of chili powder or chili sauce, along with 1 teaspoon of cumin and 1 teaspoon of black pepper, to create a spicy kick.
Spicy Add-ins:For more heat, include spicy sausages or pickled chilies to layer the spiciness, perfect for those who love a spicy twist.
Fruity Ciabatta
Dried Fruit:Add 50g of dried cranberries, raisins, or mango to bring natural sweetness and a rich fruity aroma when baked.
Citrus Zest:Grate 1-2 teaspoons of lemon or orange zest into the dough to add a refreshing citrus fragrance and elevate the bread’s aromatic layers.
Recipe analyzer
- Recipes: Ciabatta Bread Twists: No-Knead, No Sugar
- Main Ingredients:9
- Servings per recipe:1
- Servings size:815 g
-
Energy (calories)：1548 kcal
-
Protein：55 g
-
Fat：55.71 g
Why gray?
-
Carbohydrates：207.37 g
-
Protein: 13%207 kcal
-
Fat: 32%495 kcal
-
Carbohydrates: 55%846 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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