Who would have guessed that in Italy they too would have a reputation for excellent bakers? They’re great at food, so it was to be expected. Today you will learn how to make Italian bread in a very easy and dynamic way.
It is actually known by the name of ciabatta bread, but for us it ended up being called Italian bread.
Now, you have certainly read in many places that eating bread is “dangerous to health”, increases the risk of weight gain or that it is loaded with carbohydrates, fats and refined flours.
In honor of truth and valuable information, we must explain several things about this subject. In this sense, it is necessary to clarify what carbohydrates are and what are the real consequences of refined flours. Also remember something that we always talk about here at MCS as a recommendation and as a help in the face of so much confusion: the key to everything is in the portions and the rhythm of your life.
Consuming this type of bread or any other, even if it is sweet or accompanied by other ingredients, such as chocolate or jelly, does not make it harmful or “negative”. What you have to keep in mind is how many calories you eat daily and how you usually choose your foods.
After clearing up this important topic, let’s continue to teach you in detail the perfect technique for making Italian bread in your own kitchen.
You must follow the instructions to get a satisfactory result. Keep in mind that this process is a little rigorous, but it will be worth it depending on the result you achieve.
How to make Italian bread at home?
Tricks for making italian bread
Before we start talking about the indications for making this type of bread, it is necessary to mention a series of tips and little tricks that you should consider when making the dough.
Unlike what happens with traditional bread, Italian has a particularity that makes it exceptional. To be successful in this recipe, you will need a very moist dough. So the way to prepare it is not as conventional as you might at first imagine.
In this sense, the real trick is in the fermentation, both for taste and texture. You must allow at least 12 hours to acquire the necessary fermentation.
Don’t worry, you’re about to figure out what to do to get it ready. It’s simpler than you might think, although patience is required. As you can see, it’s not a 20-minute recipe.
- 3 cups of wheat flour (360 g)
- 1 cups of water (250 ml)
- 1 tablespoon of dry yeast (15 g)
- 3 tablespoons of salt (45 g)
- 2 tablespoons of honey (50 g)
- You need to know that you will need to make 2 types of pasta. The first, at least 12 hours before, to reach the necessary fermentation, and the second the following day.
- Therefore, this data cannot be omitted. Otherwise, you won’t achieve the authenticity or taste of Italian bread.
- You will make the first dough by mixing the wheat flour, water, yeast and salt. Barely kneading it, you should leave it covered with a cloth overnight so that the dough ferments.
- The next day, it will be time to complement with the other dough.
- Do the same: add the flour in a bowl, with water, dry yeast and salt. This time you will let it sit for 3 hours.
- After the indicated time, stir the dough a little with your hands and add the honey.
- Then let the dough ferment (and increase in size) in the open air for another 20 minutes before putting it in the oven.
- If you notice something dry or cracked to the touch, don’t make the mistake of adding more water or flour. Leave it at that.
- Preheat oven to 220 ºC.
- Then shape the dough into a rectangle and place it on a baking sheet.
- Bake for 30 minutes and when you see that the dough is swollen and golden, pat it gently.
- If the bread feels hollow to the touch, it is a sign that it is finished and ready to eat.