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Hello everyone,
This week’s video is Ciabatta.

After posting the last focaccia video, many people
You asked about the difference between ciabatta and focaccia.
In fact, the combination of the dough itself is not very different between the two.
Both are Italian breads :)
While focaccia is a bread with a very long history,
Ciabatta is a relatively young(?) bread that was created in 1982 to counter the popularity of French baguettes.

(I used to learn focaccia and ciabatta in one day at culinary school.
The professor made it using the exact same dough, just dividing it into two.
At that time, I really didn't know anything, so I couldn't understand why they made it with the same dough even though it tasted completely different😂)

Focaccia is a bread that is baked with plenty of olive oil on the surface, so when you eat it, the character of the olive oil dominates.
The outside is crispy as if fried.
Ciabatta, on the other hand, is baked without oil, so it is much lighter and emphasizes the natural flavor of the flour.
So the choice of flour for Ciabatta is very important.
It can be made with normal flour, but it tastes better if you use Italian flour such as 00 flour or Antimo Caputo because the flavor comes from the flour itself.
Which do you like better: focaccia or ciabatta?

There is also a difference in difficulty level.
Focaccia is much easier because it is free-form bread that bakes without dividing or molding.
Ciabatta is a step more difficult because it involves dividing the dough and shaping it.
Because the dough itself is similar,
After baking focaccia several times and becoming familiar with the process, you will find it easier to make ciabatta :)

Also, unlike ciabatta, the baking process of focaccia is also very important.
Important points are included in the video in detail, so please watch them carefully.
And if you have any questions, please feel free to leave a comment. Let’s make delicious bread together :)

▶Ingredients (for 3 ciabattas)
225g bread flour
175g Warm water
* In hot summer, use room temperature water
4.5g Sea salt
6g Sugar
6g Olive oil
2g Instant dry yeast

1) Add yeast, salt, sugar, and oil to warm water and mix.
2) Add bread flour and mix.
3) Fold 4 times at 30-minute intervals and refrigerate for bulk fermentation for 12 to 24 hours.
4) Divide the dough that has completed the bulk fermentation into rectangles on the work surface.
5) Cover with a cloth and perform final proof at room temperature for 30 minutes.
6) Bake for 16 minutes at 220 degrees Celcius in a preheated oven for at least 40 minutes. (Wiswell Lumi Oven - top and bottom heating mode)
* When preheating, put a baking stone or oven pan in the oven. and apply steam with a sprayer right after putting the dough. The bread will come out better.

*Storage: It tastes best right after baking and cooling slightly. Can be stored at room temperature for 2 days or frozen for 2 weeks. it tastes better if you slightly toast it in a pan after storage.

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