Recipes · Italian · Bread
Ciabatta
One serving has 122 kcal and 4 g protein, and at least a fifth of a woman's daily need of thiamin (27%) and selenium (22%). Ready in 205 minutes.
- Preparation: 180 min
- Cooking: 25 min
- Makes: 1 serving (58 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 31 g Flour, bread (strong)
- 25 g Water
- 0.4 g Yeast, active dry
- 0.6 g Salt
- 1 g Olive oil
Method
- Makes one loaf, about 8 slices; multiply all the ingredients by 8 for a whole loaf.
- Dissolve the yeast in the water, then mix with the flour, salt and olive oil into a very wet, sticky dough — ciabatta dough is much wetter than most bread doughs.
- Knead by hand or with a stand mixer for about 10 minutes until elastic and it starts to pull away cleanly from the bowl.
- Cover and let rise for 1.5-2 hours until doubled and full of bubbles.
- Gently tip the dough out onto a well-floured surface without deflating it too much, fold into a rough rectangle, and rest for 30 minutes.
- Preheat the oven to 220 °C (425 °F) with a tray of water inside for steam. Bake for 20-25 minutes until golden and hollow-sounding when tapped.
- Cool on a rack before slicing.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 122 kcal | 6% |
| Carbohydrates | 22.6 g | |
| Water | 29.1 mL | |
| Fiber | 0.85 g | 3% |
| Protein | 3.9 g | 8% |
| Tryptophan | 0.05 g | |
| Threonine | 0.11 g | |
| Isoleucine | 0.15 g | |
| Leucine | 0.27 g | |
| Lysine | 0.08 g | |
| Methionine | 0.07 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.19 g | |
| Tyrosine | 0.11 g | |
| Valine | 0.16 g | |
| Histidine | 0.08 g | |
| Fat | 1.6 g | |
| Monounsaturated | 0.79 g | |
| Polyunsaturated | 0.33 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.31 g | |
| Saturated | 0.22 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 5.7 mg | 1% |
| Copper | 0.06 mg | 7% |
| Iron | 1.4 mg | 8% |
| Magnesium | 8.2 mg | 3% |
| Manganese | 0.25 mg | 14% |
| Phosphorus | 32.6 mg | 5% |
| Potassium | 34.9 mg | 1% |
| Selenium | 12.3 µg | 22% |
| Sodium | 234 mg | |
| Zinc | 0.3 mg | 4% |
| Thiamin (vitamin B1) | 0.3 mg | 27% |
| Riboflavin (vitamin B2) | 0.17 mg | 15% |
| Niacin (vitamin B3) | 2.5 mg | 18% |
| Pantothenic acid (vitamin B5) | 0.19 mg | 4% |
| Pyridoxine (vitamin B6) | 0.02 mg | 2% |
| Folate (vitamin B9) | 66.1 µg | 17% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 3.4 mg | 1% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.27 mg | 2% |
| Vitamin K | 0.7 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.03 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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