Bakery products

Ciabatta


Ingredients for Making Ciabatta

  1. Flour 250 gr. (with a lot of protein 12-13%)
  2. Water 225 ml (it is warm and exactly so much)
  3. Dry yeast 3.5 gr. (half bag)
  4. Salt 7.5 gr.
  • Main Ingredients Flour, Yeast Dough
  • Portion 2 pcs
  • World CuisineItalian Cuisine

Inventory:

Kitchen scale, Tablespoon, Measuring cup in ml., Mixer or food processor, Mixer bowl, Food wrap, Baking paper, Baking sheet, Baking tray, Lattice, Oven

Cooking Ciabatta:

Step 1: Take the flour.

To prepare the dough, we will definitely need a mixer or a food processor, an ordinary bread machine will not work (I tried). In extreme cases, a conventional mixer with blades will go. The essence of ciabatta as baguettes is that the flesh is airy, light and with large holes, and the crust is thin and crisp. This is achieved by the fact that the kneaded dough should be very liquid and the flour is taken with a high protein content, 12-13%. But, I’m not in Italy, and I had to fester on the basis of local products. I took ordinary premium wheat flour, of which there is a large selection in the store. On a kitchen scale, measure out exactly 250 grams of flour. If there are no scales, then we use the national measurement system 1 tbsp. contains "without top" / "with top" - 10/15 grams. And measure out in a separate dish 225 ml of water, clean and most importantly warm.

Step 2: Cook the dough.

We grow yeast in a little warm water, add salt. Put all the ingredients (flour, water, yeast) into the mixer bowl or high bowl and start mixing with the mixer. The liquid mixture will be incomprehensible at first, but it is necessary to stir further, for 10-15 minutes at high speed, until the dough becomes homogeneous and begins to stick to the walls and densely envelop the mixer blades. If your dough turned out to be like pancakes (suddenly you chose some imported flour), and didn’t want to pack into an elastic ball, then add flour to the bowl with a spoon until you get the desired result. Next you need to cover the bowl or bowl with a film and put in heat for 2-3 hours. My dough came up very well, with big bubbles. Now it was important not to let this air out of the dough.

Step 3: Pour the dough onto a work surface.

Now let's get down to the hardest part, you need to put the dough on a work surface densely sprinkled with flour (the dough is very liquid and therefore sticks to everything !!). She gently tore it into two almost equal parts with a knife, bent all the tips around the perimeter, creating a liquid rectangle, without kneading anymore! The task of forming future loaves of bread about 30 cm long was completed. With great difficulty, she turned the “loaves” with the flour side up and put them on the counter for another 45 minutes, covering with a towel.

Step 4: Preheat the oven.

At this time, preheat the oven well, up to 260-270 degrees with a baking sheet inside and boil water separately. We take baking paper, having previously cut it in the form of a baking sheet and carefully place our bread on it, laying it all on a hot baking sheet. We put it in the oven and mold the boiling water in a special tray to create steam. After 15 minutes, remove the pan, lower the temperature to 200 degrees, bake for 20 minutes to a light golden color.

Step 7: Serve the ciabatta.

After the time has passed, we take out the ciabatta, knock on the bread - loudly, then it’s ready! We put the ready-made ciabatta on the wire rack (so as not to let it fog up) and let it cool for at least 15-20 minutes before greedily grabbing the ciabatta with your teeth! I must admit, the bread turned out to be excellent, very porous with a crispy crust - an excellent result with a minimum of effort! Italians usually eat ciabatta with vegetables and mozzarella, but the most common filling for ciabatta is a paste made of tomatoes, garlic and herbs. Enjoy your meal!

Recipe Tips:

- - Try to shift the bread onto clean baking paper, do not drag all the flour into the oven. It burns and smells. Yes, and then you can’t shake it off with finished bread. - Ciabatta, in my opinion, is the best type of bread for making light morning sandwiches, a variety of sandwiches, toasts. - Serve ciabatta like real Italians with vegetables and mozzarella, or make a paste of tomatoes, garlic and herbs. - The time required for the dough to fit properly, mainly depends on the quality of the sourdough and on the temperature. If the sourdough is very young, then it may take a little longer for proofing - 4-5 hours. And vice versa, if the leaven is proven and strong, then 2 hours may be enough. - The use of flour with a high content of gluten avoids the failure of the test when the already well-matched dough begins to fall off. - If you still don’t get flour with a high protein content, it doesn’t matter - this bread can be perfectly made from ordinary flour of good quality, but in this case, your ciabatta may not have such a porous structure. - Usually in stores specializing in the sale of accessories and ingredients for baking bread, you can separately buy gluten. A small addition of gluten to ordinary flour allows you to use it instead of flour with a high protein content.

- - Remember, gluten may not be a universal way out in replacing flour with a high content of gluten. In addition, it can significantly spoil the taste of bread in larger than necessary quantities.