Content
Ciabatta (from Italian ciabatta - slippers) is an Italian wheat bread baked using sourdough, yeast and olive oil.
The peculiarity of this bread is its crispy crust and pulp with large, unevenly distributed porosity.
Real baked goods, made in compliance with technology, are very different from the usual bread.
First of all, it has a bright, rich bread aroma, and secondly, it has a special texture, where the humidity reaches 80% versus 45-50% for regular bread.
As a result, the ciabatta turns out surprisingly airy, soft, and juicy.
Ciabatta contains B vitamins, phosphorus, lysine, calcium, methionine, magnesium, vitamins A and E, and folic acid.
The beneficial substances in the product help resist depression and the development of cancer.
The product is contraindicated for allergies.
I wonder what they eat ciabatta with in Italy? It is usually used to make sandwiches, sandwiches and all kinds of snacks, served with salads and soups, and also used to make the famous Italian bruschetta - toasted bread rubbed with butter and garlic, with a delicious filling.
We previously talked about the health benefits of crab meat.