Homemade Italian bread with dried porcini mushrooms, onion, garlic and thyme.
Ciabatta is a rustic Italian bread made with flour, water, olive oil, salt and yeast. I allowed myself a slight deviation from the tradition and threw a few tasty additives inside the bread. Ciabatta with mushrooms, onion, garlic and thyme has an exceptionally delicate and moist texture and unique taste.
The ciabatta dough according to this recipe is best prepared in the evening and the baking process starts in the morning.
30 g of dried porcini mushrooms Forest Treasures
100 g of onion
1 clove of garlic
a tablespoon of fresh thyme foxes
1 tablespoon of olive oil
5 g of fresh yeast
370 g of water
500 g of type 750 bread flour
1 tablespoon of olive oil
8 g of salt
flour to sprinkle
Mushrooms are covered with water until covered and soaked for an hour. Then cook everything for about 5 minutes.
Dice the peeled onion, chop the garlic or grate it. Heat the olive oil in a frying pan and fry the onion, garlic and thyme leaves. Add drained and chopped mushrooms, season with salt and pepper. Stir, fry for a while and leave to cool.
Pour water into a bowl, crush the yeast, stir until the yeast dissolves. Add flour, mix until combined, cover and set aside for about 30 minutes for autolysis. One of the purposes of autolysis is to saturate the flour with water before kneading the dough.
Then add salt to the dough and start kneading. We can knead the dough by hand, but it is very sticky at first. A mixer with a hook will be the best for kneading. Knead the dough until it begins to detach from the walls of the bowl (or from the hands), it may take 5 or even 10 minutes. Pour a tablespoon of olive oil and knead it again until the dough absorbs the fat. Finally, add the mushroom mixture from the pan and knead the dough by hand until it is combined with the additives. Cover the bowl with the prepared dough with cling film and leave it at room temperature for about 12 hours. It is best to prepare the dough in the evening and leave it to rise and ferment overnight.
After the dough has risen, gently throw it on the pastry board, generously sprinkled with flour. We do not knead the dough, we handle it very gently.
Use a spatula or a knife to divide the dough into 2, 4 or 6 portions. The portioned pieces of dough can be slightly stretched, folded into an envelope, turned over and placed on a baking sheet lined with baking paper. We can also turn small loaves with a spatula upside down and immediately transfer them to the baking tray. Cover with a cloth and let it rise 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 245 ° C. Put the ciabatta tray in a preheated oven and bake it for about 20 - 25 minutes. After baking, let it cool on a wire rack.
Enjoy your meal!