The Food Nut's video: CIABATTA BREAD RECIPE - No Kneading White Bread

CIABATTA BREAD RECIPE with no kneading is show in this video. Ciabatta (/tʃəˈbɑːtə, -ˈbæt-/, Italian: [tʃaˈbatta]; literally "slipper") is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy. Ciabatta was first produced in 1982 by Arnaldo Cavallari, who called the bread ciabatta polesana after Polesine, the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France, which were endangering their businesses and so set about trying to create an Italian alternative with which to make sandwiches. The recipe for ciabatta came about after several weeks trying variations of traditional bread recipes and consists of a soft, wet dough made with high gluten flour. Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture, and in Rome, it is often seasoned with marjoram. New variations of the recipe continue to be developed. Wholemeal ciabatta is known as ciabatta integrale, and when milk is added to the dough, it becomes ciabatta al latte. 20 cents per loaf of bread cost estimated by the fractional cost of needed goods. Here is the equipment and ingredients that I used for this video: For all my water needs I use this system: https://amzn.to/2HlvOgg Camera: https://amzn.to/2n15srN If you enjoyed this recipe please like, comment and subscribe. Lots of Love and Bon Appétit! Want to keep up with The Food Nut recipes? Subscribe to The Food Nut Channel: https://www.youtube.com/channel/UCKRN7-1ewWXrSCRWvwc9fnw?sub_confirmation=1 The Food Nut YouTube Channel: https://www.youtube.com/channel/UCKRN7-1ewWXrSCRWvwc9fnw Info source: Wikipedia Subscribe Button by: MrNumber112 https://youtu.be/Fps5vWgKdl0 Disclaimer: This video is not sponsored. I use affiliate links. As a customer you do not pay any more or less because of an affiliated link. As an Amazon Associate I earn from qualifying purchases. Thank you for your support of my channel.