Ciabatta Bread

Crispy on the outside, soft on the inside, and known for its signature airy texture, Ciabatta is a timeless favorite on every table. This time, we prepared it in its most natural form. At Saledo, we combined our Saledo Gluten-Free Bread Flour Mix with almond flour and the unique harmony of cold fermentation. The result? A delicious Gluten-Free Ciabatta that offers freshness in every slice, contains no refined sugar, and perfectly complements a healthy lifestyle!

Ingredients:

• 210 g Saledo Gluten-Free Bread Flour Mix
• 80 g almond flour
• 12 g psyllium husk powder
• 20 g mulberry powder
• 6 g salt
• 150 g pre-ferment
• 200 g yogurt
• 160 g water
• 50 g aquafaba (or 1 egg)
• 15 g olive oil

Instructions:

1. Mix the dry ingredients.
2. Combine the liquids and add them to the dry mixture.
3. Let the dough rest at room temperature for 1 hour, then refrigerate.
4. After 24 hours of cold fermentation, transfer the dough directly onto a generously floured surface and divide it randomly into 6 pieces.
5. Bake in a preheated 220°C oven for the first 15 minutes with steam created using ice cubes, then continue baking for another 15 minutes without steam at 200°C.

💡Tip: Even if you use dry yeast, resting the dough in the refrigerator is very important for shaping, texture, and achieving the characteristic air pockets.

💡Once out of the oven, be sure to let the bread cool completely on a wire rack.