Révolution de la boulangerie : Faire du pain Ciabatta chez soi

Table of Contents

1. Introduction
2. Origins of Shibata Bread
3. Ingredients and Tools Needed
4. Step 1: Mixing the Flour and Yeast
5. Step 2: Adding Salt and Water
6. Step 3: Kneading the Dough
7. Step 4: Letting the Dough Rise
8. Step 5: Shaping the Ciabatta
9. Step 6: Baking the Bread
10. Conclusion

🥖 How to Make Delicious Shibata Bread at Home 🥖

Have you ever wondered how to make the perfect Shibata bread at home? You're in luck because I'm about to show you the step-by-step process to create this delicious and crusty bread. Shibata bread, also known as slipper ciabatta, was invented in 1982 by a baker named Francesco Fatheron. In this article, we'll dive into the origins of Shibata bread, the ingredients and tools you'll need, and the detailed instructions for making your own Shibata bread from scratch. So get ready to impress your friends and family with your baking skills and let's get started!

1. Origins of Shibata Bread

Shibata bread was created in 1982 by a baker named Francesco Fatheron, who was looking to compete with the French baguette. The name Shibata was inspired by the shape of the bread, which reminded Fatheron of his wife's slipper. He decided to name it slipper ciabatta, paying homage to both the shape and the famous Italian bread. Ever since its creation, Shibata bread has gained popularity around the world for its rustic appearance and delicious flavor.

2. Ingredients and Tools Needed

Before we begin, let's gather all the necessary ingredients and tools to make Shibata bread:

Ingredients:

• Flour
• Yeast
• Salt
• Water

Tools:

• Mixing Bowl
• Dough Scraper
• Parchment Paper
• Baking Sheet
• Oven

3. Step 1: Mixing the Flour and Yeast

To start, add the flour to a mixing bowl. Make sure to put the yeast towards one end of the bowl and the salt on the other. This will prevent the yeast from coming into direct contact with the salt, which can hinder its activation. Once the ingredients are in place, add the water to the bowl and mix everything together on a slow speed until thoroughly combined. If there are any bits of flour stuck to the edges of the bowl, scrape them down and continue mixing.

4. Step 2: Adding Salt and Water

Now, it's time to add the salt and water to the flour-yeast mixture. Pour the water in all at once and mix until the dough starts to come together. The dough will be wet and sticky, but that's exactly how it should be for a traditional ciabatta bread. Take care not to overmix the dough to ensure it remains elastic and allows the yeast to work its magic.

5. Step 3: Kneading the Dough

Once the dough is combined, it's time to knead it. Kneading helps develop the gluten in the dough, giving it the elasticity needed for a light and airy bread. Knead the dough for about seven minutes until it becomes smooth and elastic. This elasticity is crucial as it allows the yeast to rise evenly throughout the bread, resulting in a uniform texture and taste.

6. Step 4: Letting the Dough Rise

After kneading, transfer the dough to an oiled bowl. Cover the bowl and let the dough rise for two hours. During this time, the yeast will work its magic and make the dough double in size. The elasticity of the dough will allow it to rise evenly, creating those beautiful air pockets characteristic of ciabatta bread.

7. Step 5: Shaping the Ciabatta

Once the dough has risen, heavily flour your work surface and gently transfer the dough onto it. Be careful not to overwork the dough at this stage. Lightly flour your hands to prevent the dough from sticking to them. Form the dough into a log shape and use a dough scraper to cut it in half, creating two individual loaves.

8. Step 6: Baking the Bread

Transfer the shaped loaves onto a parchment-lined baking sheet. Dust the loaves with flour and let them rest for ten minutes to allow for additional rising. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) during this time. After the rest period, bake the loaves in the preheated oven for about 25 minutes or until they turn golden brown and develop a crusty exterior.

Conclusion

Congratulations! You've successfully made your own delicious Shibata bread at home. Enjoy the crusty exterior, soft interior, and the beautiful air pockets that make this bread truly special. Whether you enjoy it on its own or use it as a base for sandwiches, Shibata bread is sure to impress. So gather your ingredients, follow the simple steps, and savor the taste of homemade goodness. Happy baking!

Highlights

• Learn how to make Shibata bread, a delicious and crusty Italian bread.
• Discover the origins of Shibata bread and the story behind its name.
• Gather the necessary ingredients and tools to make Shibata bread at home.
• Follow the step-by-step instructions to mix, knead, shape, and bake the bread.
• Enjoy the satisfaction of baking your own homemade bread and impress your friends and family.

FAQ

Q: Can I use whole wheat flour instead of white flour for Shibata bread? A: Yes, you can substitute whole wheat flour for white flour in this recipe. However, keep in mind that the texture and flavor of the bread may differ slightly.

Q: Can I freeze Shibata bread for later use? A: Yes, Shibata bread freezes well. Allow the bread to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container before freezing. When ready to eat, thaw the bread at room temperature or toast it for a crispy crust.

Q: Can I add other ingredients, such as herbs or cheese, to Shibata bread? A: Absolutely! You can customize your Shibata bread by adding herbs like rosemary or thyme, or even grated cheese like Parmesan or cheddar. Simply mix in the desired ingredients during the mixing or kneading process for added flavor.