Recipes

Ciabatta

Ciabatta

Ingridients

500 g.
300 ml
11 g.
1 tsp.
1 tsp.
2 spoon

Ingridients

wheat flour
500 g.
water
300 ml
dry yeasts
11 g.
salt
1 tsp.
sugar
1 tsp.
olive oil
2 spoon

Ciabatta

«Spongy» very porous light bread with a crispy crust.

Preparation


After mixing all the components carefully knead the dough, and you`ll get loose sticky ball. The recommendations were to do batch with mixer on low speed, but I kneaded it with hands.



Cover the bowl with dough with a foil and put in the fridge for few hours. The long rising of the dough is recommended, for 12 hours. I had 2,5 hours – for this time in the fridge the dough rose twice.
Divide dough into portions, generously powder it with flour. I didn`t knead it, and gently stretched, forming a rectangular flat cake.


And then the flat cake folded three times, tucked into the middle the long edges.



Repeat steps stretching and tucking the edges, thus forming a loaf.
Put the loaves on a greased with olive oil baking sheet, cover with a towel. Turn the oven on (200 degrees). In 20 min put ciabatta baking – near 25 min at 200 C. Under the baking tray I had cup with water on a lattice.
Baked bread pulled from the oven, and set to cool on a lattice with no covering. Near after 15 minutes gladly try it…

Ciabatta

Bon Appetite!

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