This specialty mix has been specifically created to produce flavoursome Ciabatta (Italian pronunciation:[t/a'ba:ta], literally slipper bread)
Traditional Ciabatta was made out of all the dough that was left over from the days production, therefore very well fermented, it was then basically cut into lumps which were placed straight in the oven. This produced a slightly irregular shape with signs of stretching and sagging but with a hard crust, very open (holey) texture, and enormous flavour.
Laucke Ciabatta mix has all the characteristics of that traditional Italian style bread, crisp crust and a resilient, moist, and very open crumb. It is ideal for serving as Panini, Bruschetta, Garlic Bread or with oil, cheese and dips.
The no knead instructions provided ensure it can be easily produced by even the novice baker. This method uses the traditional processes associated with yeast, temperature and time to modify the protein and produce the flavour and texture that are associated with true Ciabatta. A quick result will make encouragingly nice bread but generally without the full degree of flavour and texture otherwise available. With a little practice, you will be pleasantly surprised by your ability to reproduce this traditional product and your family and friends will not believe you made it!
Recipes using Laucke Ciabatta Mix:
