{"id":220,"date":"2012-07-17T16:25:53","date_gmt":"2012-07-17T16:25:53","guid":{"rendered":"http:\/\/www.flourandwater.co.uk\/?p=220"},"modified":"2015-04-30T19:08:18","modified_gmt":"2015-04-30T19:08:18","slug":"ciabatta","status":"publish","type":"post","link":"https:\/\/www.flourandwater.co.uk\/blog\/ciabatta\/","title":{"rendered":"Ciabatta"},"content":{"rendered":"<p>Ahh, ciabatta &#8211; the <em>parvenu<\/em> cousin of the French baguette.<\/p>\n<p>My first encounter with ciabatta, back when I was still a novice baker, was something of a revelation. Not just the wild, open texture, but also the distinctive mouthfeel of a crumb made with a highly hydrated dough was quite new to me. It really brought home to me how versatile a simple combination of flour and water can be; I suppose it was a turning point in my baking. It took me quite a few attempts to recreate the effect in my own kitchen, but it was worth the effort.<\/p>\n<p>Only a little later did I learn that ciabatta was invented in the early 1980s by the Italian miller Arnaldo Cavallari. Although earlier Italian breads were also known by the name, Cavallari registered the names <em>ciabatta Polesana<\/em> (after the region in which he was based) and<em> ciabatta Italia<\/em> for the formulae he perfected.<\/p>\n<p><a href=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/07\/Ciabatta1.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-227 size-medium\" title=\"Ciabatta\" src=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/07\/Ciabatta1-300x150.jpg\" alt=\"Ciabatta\" width=\"300\" height=\"150\" srcset=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/07\/Ciabatta1-300x150.jpg 300w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/07\/Ciabatta1-1024x512.jpg 1024w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/07\/Ciabatta1-500x250.jpg 500w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/07\/Ciabatta1-158x79.jpg 158w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/07\/Ciabatta1.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Like many keen bakers I\u2019m rarely content to rely on a tried-and-tested recipe and I\u2019m always tweaking my formulae. I made this loaf at the weekend using a starter and a combination of strong white and Italian \u201800\u2019 flours, hydrated to 77%. Sadly, the sorry state of the British summer obliged us to consume it with some warming soup rather than antipasti. They say better weather is on the way\u2026<\/p>\n<div id=\"themify_builder_content-220\" data-postid=\"220\" class=\"themify_builder_content themify_builder_content-220 themify_builder themify_builder_front\">\n\t<\/div>\n<!-- \/themify_builder_content --><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ahh, ciabatta &#8211; the parvenu cousin of the French baguette. My first encounter with ciabatta, back when I was still a novice baker, was something of a revelation. Not just the wild, open texture, but also the distinctive mouthfeel of a crumb made with a highly hydrated dough was quite new to me. It really<a class=\"more-link\" href=\"https:\/\/www.flourandwater.co.uk\/blog\/ciabatta\/\"> read more&#8230;<\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/220"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=220"}],"version-history":[{"count":28,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/220\/revisions"}],"predecessor-version":[{"id":3167,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/220\/revisions\/3167"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}