Ciao, gourmets! Today we bake Italian Ciabatta bread at home! Homemade bread, which is gaining more and more popularity according to the recipes of Italian masters, has not bypassed our house either – now we regularly cook this delicious bread ourselves.
The process of baking ciabatta bread, and indeed any bread, is just magic and science in one bottle. Preparing the sourdough – yeast base for splendor, working with the finished dough and the baking process itself, many people do not succeed the first time, but we will tell you how we did it ourselves for the first time and everything turned out right away.
Ciabatta recipe
Ingredients
- Water
- Flour
- Yeast
Prepare the dough: mix warm water, flour and a little dry yeast. We cover the container with cellophane film and send it to the refrigerator for a day.
Mix warm water and flour in a large cup. Cover with a towel and let rest for half an hour.
In the rested dough, add again a little warm water, dry yeast and sea salt. Knead the dough.
Add the previously prepared sourdough to the resulting dough. Knead until smooth, but carefully, so that all the air does not come out of the sponge, otherwise the ciabatta will not work.
We put the dough in a rectangular container with high sides.
We take the upper right edge of the dough and lift it up and shift it to the lower left, as if diagonally. Next, we do this with the upper left and lower edges. Cover the container with a film for half an hour.
Repeat this procedure 3 more times. As a result, the process turns out to be not fast at all!
We prepare a large work surface of the table, sprinkled with flour. Spread the dough on the work surface.
Sprinkle the dough with flour and divide into parts. We try not to crumple the dough, so as not to disrupt its airy structure. We give a rectangular shape to the dough pieces.
We prepare a baking sheet, heat the oven.
We put a container with hot water on the bottom of the oven. The resulting steam creates that crispy crust, and does not dry the crumb.
Put the dough on a baking sheet and put it in the oven.
For a crisper crust, turn on the upper oven heater.
We take out the ciabatta and let them cool down a little.
Serving: Ciabatta is ready! Now you can cook bruschetta with strawberries, bruschetta with tomatoes or Greek riganada.
