A real ciabatta is a simple bread, it does not have an abundance of ingredients and complex techniques, all you need is time and endless love of the test, and in case both of the extremely important components unite, at the output you will get the most desired loaf of crispy ruddy crust and dense, but porous crumb.
How to cook ciabatta at home?
Ingredients:
For the starter:
- yeast - 5 g;
- water 165 ml;
- flour - 120 g.
For bread:
- yeast - 5 g;
- water 165 ml;
- flour - 340 g;
- salt - 5 g.
Preparation
The first thing to do is to prepare a starter, a sort of sourdough that will ensure the correct fermentation of the dough for a given type of bread. The starter is prepared simply for a long time, but for a long time: by mixing the ingredients from the list, we cover the container with a film and cover it carefully with a warm blanket, leaving the floor of the day covered in a non-blowing place.
After the time reserved for fermentation, we proceed to the preparation of bread. With a habitual gesture, we brew yeast in warm water and add a starter to them. Next, pour a mixture of flour and salt and knead the dough for 3 minutes. Now we give the test to rest, and gluten to disperse for about 10 minutes, after which we repeat the kneading and rest.
We shift the dough into a tank, greased with oil, and leave, like the starter once, warm for half an hour. We put the rest of the dough on the working surface, sprinkle with flour and fold it in half, sprinkle again and turn off several times. We give a rest for 10-12 minutes and repeat all operations with the fold. Dough stretch the 20 cm square, divide it in half and lay the loaf on a baking tray. We give the final approach half an hour and finally send it to the oven with 240 degrees. Preparation of ciabatta at home in the oven takes about 20-25 minutes, after which it is cooled and then tasted.
Whole-grain ciabatta bread at home
Ingredients:
For the starter:
- water 120 ml;
- yeast - 5 g;
- wholemeal flour - 120 g.
For bread:
- water - 480 ml;
- yeast - 5 g;
- wheat flour - 360 g;
- whole-grain flour - 180 g;
- salt - 5 g;
- sugar - 5 g.
Preparation
We prepare the starter for the home ciabatta by analogy with the previous recipe. After he comes up, take on the main dough. We brew sugar in warm water along with yeast and leave for 4-5 minutes. Both types of flour combine and add salt to them. We raise the starter with the yeast solution and add the flour mix. We knead the dough for a couple of minutes and leave the minutes for 20 minutes. After, knead the dough for 15 more minutes and leave it to finally come up for 2 hours. Dividing the dough in half, we make loaves of it and put them in the oven preliminarily brought to a temperature of 245 degrees. Preparation of ciabatta at home will take about 25-30 minutes.
Fast ciabatta at home
Ingredients:
- flour - 520 g;
- water 470 ml;
- yeast - 10 g;
- salt - 7 g.
Preparation
Pass the flour through a sieve and combine it with the rest of the ingredients, including warm water, knead the dough by hand or using a food processor for 10 minutes. During this time, the gluten of flour will develop perfectly and give a characteristic bread crumb at the output with large bubbles. Transfer the dough into an oiled bowl and leave it for two and a half hours in a warm place. Drove out at the output of the dough will let you know that ciabatta will succeed!
Divide the dough into two halves and form each into a loaf on the dusty surface. After 45 minutes, the bread can be baked at 230 degrees for about 20-25 minutes.
Fast ciabatta can be prepared in a multivark at home, it takes about an hour in the "Bake" mode, after which the bread is turned over to the other side and browned for 20 minutes.