Italian ciabatta bread
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Ciabatta is an Italian bread with a thin crispy crust and an unevenly porous crumb.
And again I hasten to please you with a simple bread recipe - we will prepare ciabatta at home. This Italian bread is usually made from wheat flour, water, salt and a small amount of yeast, although olive oil is often added to the dough. This recipe for ciabatta bread dough requires a minimum set of ingredients, so it can be safely called basic.
A distinctive feature of ciabatta bread is its crispy crust and unevenly distributed coarse-pored crumb. In addition, I can assure you that this is one of the easiest bread recipes that you can make at home - you don’t need to knead it for a long time: you mixed all the ingredients, left the dough overnight, and in the morning you can bake the bread.
In addition to ciabatta, Italians can boast of another similar bread - stirato. The essence of the recipes and the method of preparing them is the same, the difference lies in the ratio of flour and water. This ciabatta bread recipe uses more liquid, resulting in a thinner dough. To prepare Italian stirato bread, more flour is required, so the dough before baking is much more elastic (so to speak) and it is not folded like ciabatta, but stretched by weight.
Ингредиенты
Flour - 400 g
Water - 330 ml
Salt - 3 g (1/2 tsp)
Fresh yeast - 3 g
or dry yeast - 1 g
Рецепт
1. Dissolve yeast in warm water, add salt.
2. Add sifted flour. Mix the batter.
3. Cover the container with the dough with a lid or cling film and leave for 12 hours at room temperature.
4. After 12 hours, sprinkle the surface of the table well with flour and lay out the sticky dough. To keep the dough airy, you do not need to knead it, but rather fold it from the edge to the center, forming a rectangle.
5. Transfer the dough to a baking sheet lined with parchment and sprinkled with flour.
6. Cover with a towel and leave for 1.5 hours.
7. Place the baking sheet with the dough into the preheated oven. For the first 15 minutes we bake with steam at a temperature of 220 degrees, for the next 15 minutes we bake without steam at a temperature of 200 degrees.
8. Remove from the oven and let the ciabatta cool.
9. Bon appetit!