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Ciabatta With Stature

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For some people finding the right Ciabatta is a pilgrimage as they study the history and type of grains that the baker uses in the baking of this bread.

For others a great Ciabatta is only about price with taste a distant second/third/fourth.

For me a great Ciabatta must have these characteristics:

  1. A great ‘heft’
  2. A superb artisanal look
  3. Few ‘holes’
  4. A great taste inviting you chew the end crust with vigour before slathering your favourite spread on immediately and inhaling with gusto.

Of course the growing Ciabatta movement has brought many speed bakers onto the supermarket / convenience store playing field and a quick comparison between true artisanal bake Ciabatta from Cobblestone Bakery in Walmer, Gqeberha with the plastic wrapped ‘pretenders’ to the throne will result in a rather skewed score sheet.

SCORE: Cobblestone ‘Brown Bagged’ Ciabatta 3 and 0 for the Supermarket Plastic Wrapped ‘Pretenders’.

Believe me when I say that the 4 bucks more that you pay for Cobblestone Brown Bagged Ciabatta is well worth it – just don’t nibble too much on your way home!

Cobblestone Bakery Ciabatta
Cobblestone Bakery Ciabatta

History of Ciabatta Bread: Ciabatta, which means “slipper” in Italian, was invented in the 1980s by a baker in response to the growing popularity of French baguettes in Italy. This rustic bread quickly captured the hearts of bread lovers worldwide with its irresistibly chewy texture and open crumb structure.

Best Methods for Baking Ciabatta Bread:

  • Ingredients: Gather some top-notch flour, water, yeast, salt, and a touch of olive oil to create the perfect dough.
  • Mixing: Get your hands dirty or use a stand mixer to mix the dough until it’s smooth and elastic. The dough should be wet and sticky, just the way we like it.
  • Fermentation: Let the dough ferment for several hours to develop that mind-blowing flavor and texture. Don’t forget to stretch and fold the dough periodically during this process to make it even more amazing.
  • Shaping: Gently shape the dough into a rectangular shape without degassing it too much. We want those air pockets intact!
  • Baking: Preheat your oven and bake the ciabatta on a preheated baking stone to create a steamy environment for that signature crust that will make you weak in the knees.

By following these steps and techniques, you’ll be well on your way to baking the best ciabatta bread that will blow the socks off your family and friends. So, roll up your sleeves, dust off your apron, and let’s get this bread party started!

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Alan Straton

Chief Cook, Bottle Washer and Broom Mechanic at MyPE
Passionate about Port Elizabeth and definitely NOT packing for Perth. Alan's ethos is epitomised in the words of Nelson Mandela; "I have fought against white domination and I have fought against black domination. I have cherished the idea of a democratic and free society. If need be, it is an ideal for which I am prepared to die." See more articles by Alan.