Ciabatta is Italian white bread, shapeless, fluffy with a crispy crust. This is a fairly easy recipe for homemade bread, but requires good planning. The ciabatta slurry should be prepared at least 12 hours in advance, and rising the dough also takes time.

To prepare the ciabatta, you will also need a mixer, preferably with a kneading hook. The dough is very wet and sticky so kneading by hand would be a bit difficult.

We should also remember to sprinkle flour on the pastry board before putting out the dough. The dough is loose and sticky, so it requires a lot of flour to sprinkle on it to keep it from sticking to the dough.

In the recipe I gave two variants of proving the dough, in both cases the ciabatta was baked as it should be. However, I have the impression that in the case of the second variant, I got bigger holes in the rolls... or maybe it's a coincidence? I will keep trying because we like ciabatta very much.

Ingredients

START

5 g of fresh yeast

200 ml of water

200 g of type 750 bread flour

CIABATTA

200 ml of water

50 ml of olive oil

10 g of fresh yeast

5 g of honey

400 g of type 750 bread flour

8-10 g of salt

dusting flour

a little olive oil to grease the bowl

Execution

START

Combine the flour, yeast and water in a large bowl. Stir with a wooden spoon until the dough is smooth and lump-free. We cover it with cling film and let it stand for 12 hours (up to 24 hours, no longer) at room temperature.

CIABATTA

In the bowl of a blender, combine water, oil, yeast and honey, mix until the ingredients dissolve. Add the flour and salt and knead for 2 minutes. Then add the leaven and knead for about 5 minutes or more until the dough starts to peel off the sides of the mixer.

Variant I
Transfer the dough to a large bowl greased with olive oil. Cover and leave to rise for about 2-3 hours, until the dough has grown almost three times. In winter, it is worth placing the bowl next to the radiator, then we will shorten the rising time.
Option II

Transfer the dough to a large bowl greased with olive oil. Cover and leave to rise for 45 minutes, then put the dough on top of each other with a spatula. Cover the bowl and set aside for another 45 minutes. We repeat this process again and let the dough rise for the last 45 minutes.

After the dough has risen, gently throw it on the pastry board, generously sprinkled with flour. We also sprinkle the top of the dough with flour. We do not knead the dough, we handle it very gently so as not to destroy the air bubbles.

Divide the dough into 2, 4 or 6 portions with a knife or dough spatula. Each part is gently moved with a spatula or a knife to separate it from each other. Gently turn the portioned small loaves upside down using a spatula and also gently transfer them to a baking sheet lined with baking paper. Cover with a cloth and let it rise again for the last time for about 30 minutes.

At the bottom of the oven, place a heat-resistant bowl with water and set the oven to 230 ° C with the convection function on. Put the ciabatta tray in a preheated oven and bake it for about 15 - 20 minutes. After baking, let it cool on a wire rack.

Enjoy your meal!

also check

Wheat rolls prepared with the salt-yeast method

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Bürli - Swiss rolls with grape yeast water

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Rustic ciabatta, home-made Italian wheat bread

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Homemade toasted bread - buttery, soft and fluffy

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