Italian Ciabatta Bread Paul Hollywood Recipe (2024)

FAQs

What kind of flour does Paul Hollywood use? ›

Plain and self-raising flour.

The main difference between these two loaves of bread comes down to the hydration levels. Ciabatta is baked with a much higher hydration level, making the holes within the dough much bigger than a baguette. Ciabatta is also baked with a much stronger flour, which has a more delicate and sweet taste.

Ciabatta bread is relatively high in carbohydrates than other bread forms. However, it has adequate fibre, sugar, protein, and essential vitamins for a healthy diet. As a result, it is an excellent source of energy.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

The notoriously critical judge opened up about his disdain for the quintessential American dessert with The New York Post, and let's just say, his mind seems set. "Oh, they're awful," Paul Hollywood said of Hostess Twinkies, which he tried for the first time during a trip to New York last year.

In 2008, Hollywood created an almond and Roquefort sourdough bread that was sold at London's famed department store, Harrods, for £15 per loaf, or about $19 American dollars in 2024 terms.

Strong bread flour is another name for bread flour. The main difference between strong bread flour and other types of flour is its protein content. Strong bread flour is made from “hard” wheat varieties and has more protein, from 12 to 14 percent.

One of the most common uses for ciabatta bread is for a grilled Italian sandwich known as a panini. It is typically made with layered meats, cheese, and vegetables that are placed between slices of bread and pressed and cooked in a panini grill.

Traditional ciabatta is characterized by a slipper shape as well as an extremely porous and chewy texture. Originating from the Lake Como region of northern Italy, ciabatta means “slipper” in Italian. Ciabatta dough is wet and sticky with hydration levels often 80% or higher.

It is comprised of just flour, yeast, and water. This fermented sponge is what gives the ciabatta its amazing, slightly tangy flavor.

Can diabetics eat ciabatta? ›

Baguettes and ciabattas are a safe choice for just about all sandwiches - they are soft inside and have a sturdy crust that can keep fillings with a high-liquid content such as tomatoes intact without making the sandwich soggy.

Suitable bread types

White or brown pan loaf, baguettes, pitta bread, ciabatta, chapattis, white or granary bread rolls are all suitable. Your dietitian will decide if you can eat wholemeal bread based on your blood levels. Sourdough bread is not a suitable bread as it is high in phosphate.

All of our flour is 100% whole grain because we believe in keeping the nutrients in! Keep in mind that whole grain flour is much denser than processed flour. You will find that it absorbs moisture and you may have to add a little more moisture than what your recipe calls for.

Because our pastry flour has less protein than all purpose flour, it's ideal for many lighter baking purposes. In addition to making pastry, it can be used in place of cake flour in your favorite cake recipes. It's also a wonderful flour for biscuits, scones, cookies, muffins, pound cake and more.

Containing just four ingredients — all-purpose wheat flour, salt, baking soda, and buttermilk — this Irish soda bread recipe is very much in line with what's eaten in Ireland. In addition to this version made with white flour, the Irish do make a whole wheat (aka wholemeal) variety as well.

A regional all-purpose artisan bread flour milled in California characterized by moderate protein and higher-than-average absorption. Ideal for a full selection of artisan breads, pizza, and pastries.