TRANSFERRING Ciabatta or Long Twists
From Baking Artisan Bread by Ciril Hitz (2026).
No ratings yet
A historical recipe
Baking Artisan Bread by Ciril Hitz (2026).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- An easy way to move longer pieces of dough, such as ciabatta or twists, is to mimic playing the accordion: Take each end in one hand and simultaneously lift and scoop the dough together, letting it compress slightly.
- Let the center of the dough touch the peel first and pull the ends out to its original length when laying them on the peel.
- Remove the ciabatta loaves from the oven and cool completely on a wire rack.
- Breads made purely with bread flour (white flour), such as the ciabatta, do not offer as long a shelf life as those made with whole grain.
- Therefore, it is best to enjoy the ciabatta within a few days of baking.
- Otherwise, wrap tightly in plastic and freeze for up to 4 weeks.
Plating
Cookware for this recipe
-
Vegetable peeler