Hello, darlings! I am back with a delicious post, celebrating midwinter! And, because I’ve had a busy and wonderful start to the year, let’s break some bread!
I am featuring this beautiful ciabatta bread baker (in charcoal) by Emile Henry (EH). This ceramic bread baker makes the perfect ciabatta loaf. It’s designed to specifically cater to the distinct crumb structure for ciabatta, allowing enough steam to be enclosed and escape in the lid for that crisp crust. I have provided a few tips below to help you.
The ciabatta baker is quite easy to bake homemade bread, just as all other EH bread bakers (from crown dinner rolls to mini baguettes), this style of Italian white bread is baked in a ceramic mould. Thus, the bread will bake evenly.
I had to stop myself a bit because the bread was so good! It was certainly an indulgent treat — let’s be honest, there’s NOTHING like the smell of freshly baked bread. We made paninis, bruschetta, and canapes for brunch, and I dipped some pieces (still hot from the first batch) in my herb, garlic, and olive infusion. Use these cruet oil dispensers for an easy drizzle bottle that’s also chic.
Ciabatta isn’t like a lot of ancient style of bread that we still eat today, it’s a relatively modern style of bread, created in 1982, and only introduced to the U.K. in the mid-80s, and late 80s in the States.
*A Few Baking Tips 101: I made ciabatta several times with this baker to test it out, and I will tell you, honestly, it still comes out well even if you don’t use bread flour. Although good strong flour (like bread flour) works best and is preferred, I wanted to try it with plain flour for you and it was still delicious. So, don’t worry! Ciabatta has a higher hydration level so the result is that the dough has looser holes than, say, a baguette.
Add plenty of flour over the bread and into the baker after the last proving time. To save on washing up, use greaseproof paper or baking parchment, if you prefer, this will help the bread to not stick. Contrary to the directions, I found that this helped me: I used quality olive oil to generously brush the tops of the loaves just before baking. Then, about 10-12 minutes before the timer goes off, removed the lid and baked for the remaining time to have a crisp edge and beautifully browned loaves, just as good as a bakery. Oh, my word, the results are amazing!
Get Excited, There’s a Giveaway!
I’ve partnered with Emile Henry to giveaway a ciabatta bread baker so that you can experience baking a homemade ciabatta loaf, yourself. Enter below or use the link here for a chance to win. You have an entire month to enter and there will be other ways to enter later on for newsletter subscribers. The giveaway ends 10th of March. View Ts & Cs.
Select from the range: It comes in Charcoal, Linen, and Burgundy (red colour).
What do you think of this Ciabatta Baker? What would you serve with this bread?
