Italian ciabatta bread is something. It seems that the components in the composition are quite familiar, but the process is a little different, and, as a result, bread is obtained with large pores on the inside and with a crispy crust on the outside. Ciabatta can be used for making sandwiches, croutons, it can be served with the first and second courses, it can be eaten as an independent dish with various gravies and sauces. The taste is simply excellent, therefore, having prepared such bread once, I think you will not stop and will delight your loved ones with ciabatta very often.
Ciabatta is a rectangular flat shape, translated from Italian as "slipper", usually 25 cm long, palm-wide and weighing about 300-350 g. It will take at least 12 hours to prepare the dish, so you have to be patient. There are also quick recipes for making ciabatta, but we want to do it for real! Due to prolonged fermentation in bread, not only pores are formed, but also more gluten is released, so the crumb becomes stringy, rubbery!
Despite the fact that the components in the ciabatta are familiar, like yeast dough, everything is kneaded in a special way. The dough is liquid and soft, kneading it is not so convenient and therefore goes through the whole process in stages.
Ciabatta recipe
Products for 2 loaves
- flour - 430 g + for dusting the table;
- warm water - 330 ml;
- salt - 1 tsp l .;
- dry yeast - 1 g
Preparation
Combine yeast, salt and flour. Then sift these ingredients into a large container to mix better. Add water and stir the dough with a spoon until smooth.
Tighten the container with plastic wrap and leave overnight at room temperature, let it ferment. The bowl should be very large and deep so that the dough does not run off onto the table or even onto the floor. This is the longest cooking time, and it is very important to leave the dough to ferment overnight. If you do everything quickly, then, of course, you will get a ciabatta in appearance, but there will not be those bubbles inside.
Sprinkle flour on the table and pour out the dough. Do not crush! First, fold the right side to the middle so that the air formed inside does not come out. Wrap the left side as well. Then the top, then the bottom.
The dough will resemble the shape of a bar, but it will blur, so you need to repeat the folding process several more times. When the dough becomes better to keep its shape, it must be divided into two equal parts.
Gently stretch the pieces to make them 10 by 20. Take any towel, lay out both pieces of future bread, leaving a distance and a fold between them, otherwise everything will blur. Do not forget to sprinkle flour on the towel first.
Cover the blanks with another towel and leave to stand for 1 hour. Preheat the oven to 220 degrees, transfer the ciabatta to a baking sheet and send to the oven. Do everything carefully so that the dough does not lose its shape! You need to bake the ciabatta for about 30-35 minutes until golden brown, and after that the bread must be allowed to cool for about 20 minutes, and the table can be set.
This is how easy it is to make real delicious Italian bread. The main thing is to be patient and not to make sudden movements, then you will in fact be delighted with the unsurpassed result!
Bon Appetit!
Read also: 7 conditions of your nails that can indicate a problem in the body
The original article is posted here: https://kabluk.me/poleznoe/vkusnejshij-hleb-dlitelnogo-brozheniya-chiabatta-rasskazyvaju-kak-prigotovit-doma.html
