Ciabatta Bread Twists: No-Knead, No Sugar
This Italian national bread, Ciabatta, is incredibly simple to make! No kneading, no sugar, and even beginners can succeed on the first try! The result is a crispy outside and a soft, fluffy inside—absolutely irresistible!
INGREDIENTS
- 400g Bread Flour
- 100g Bacon (sliced)
- 1 Sausage (cut into chunks)
- 200g Spinach Leaves (chopped)
- Corn Kernels (to taste)
- Shredded Cheese (to taste)
- 5g Yeast
- 5g Salt
- 15g Olive Oil
DIRECTIONS
In a bowl, add 320g of water, 5g of yeast, and 15g of olive oil. Stir well.
Then add 400g of bread flour and 5g of salt. Stir to form a dough.
Cover with a plate and let it rest for 30 minutes.
Wet your hands to prevent sticking, fold the dough inward from all sides, and let it rest for 30 minutes.
- For the second fold, let it rest for another 30 minutes.
You should see that the dough has almost formed a membrane. Fold it one last time, then let it rest and rise until doubled in size.
On a floured surface, take out the dough and sprinkle some flour on top. Stretch the dough into a square shape.
Add your favorite fillings, such as bacon, sausage, corn, shredded cheese, and spinach.
Fold the dough in half, then cut it into 6 pieces. Twist them into rolls.
Place the rolls on a baking sheet, separated by parchment paper.
Let them rise in the oven at 35°C (95°F) until doubled in size.
Once the dough has risen, set the oven to 230°C (450°F) and bake for 20 minutes.
The fragrant Ciabatta bread twists are now ready – sugar-free, low-oil, and soft.