ciabatta

The coarse, uneven pores of the ciabatta slices are easy to see

Ciabatta [ tʃaˈbat-ta ] is a type of bread of Italian origin made from wheat flour , salt , yeast , water and olive oil . Translated into German, Ciabatta means slipper , which is said to come from the flat, wide and elongated shape of bread. The bread is usually made with wheat sourdough in addition to the yeast, which provides both the loosening and the aroma.

These pastries have uneven and coarse pores and a strong crust without bulging . Based on the amount of flour, about 2.5% yeast, 5% wheat sourdough and 4% olive oil are added. The long dough rest of up to two hours develops the aroma particularly well. Due to the long resting time, the doughs are made at around 25 ° C. The dough must be worked up gently so that the rough structure is retained. Before baking, the dough pieces are rolled in rye flour. The baked goods are baked hot at 250 ° C and then baked at 200 ° C.

Several variants are created by adding walnuts, dried tomatoes, olives , herbs, often oregano and thyme, as well as spices.

origin

According to the Istituto Nazionale di Sociologia Rurale , this bread was developed and marketed for the first time in 1982 by Arnaldo Cavallari in a bakery in Rovigo , Veneto . He used a new type of flour from his family's mill . The model was a type of bread that is traditionally made in the province of Como . After the successful development, Cavallari manufactured its product industrially from the start. In 1982 he registered the name Ciabatta Polesano for his bread , and in 1989 the name Ciabatta Italiana . Cavallari's company Molini Adriesi owns the license rights for sales abroad.

Individual evidence

^ Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .
^ Handbook sourdough , editor: Gottfried Spicher, M. Brandt, Biologie, Biochemie, Technologie, 6th edition, 2006, Behr's Verlag, ISBN 3899471660 .
↑ Gillian Riley, The Oxford Companion to Italian Food, Oxford 2007, Article Ciabatta .
^ The Guardian: The Secret Life of Ciabatta (1999) .

Web links

Commons : Ciabatta - collection of images, videos and audio files

Wiktionary: Ciabatta - explanations of meanings, word origins, synonyms, translations

[Bäckerbuch-1] Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .

[2] Handbook sourdough , editor: Gottfried Spicher, M. Brandt, Biologie, Biochemie, Technologie, 6th edition, 2006, Behr's Verlag, ISBN 3899471660 .

[3] Gillian Riley, The Oxford Companion to Italian Food, Oxford 2007, Article Ciabatta .

[4] The Guardian: The Secret Life of Ciabatta (1999) .