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👇 Recipe in writing below.
Ciabatta is a very tasty, fragrant Italian bread. This type of bread does not require kneading, so the recipe for ciabatta at home is simple and does not require special kitchen appliances. The result is a very tasty ciabatta with a soft crumb, characteristic large pores and a crispy crust on the outside.
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Original recipe: • Ciabatta Bread Recipe｜...
Wheat flour - 425 gr
Water at room temperature - 325 ml
Salt - 8 gr (1 teaspoon with a slide)
Dry yeast - 3 gr (1 tsp)
Olive or vegetable oil - 42 ml
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1. Pour the yeast into the water and leave for 1 minute so that they disperse. Mix, add salt, olive oil.
2. Sift the flour in parts, kneading a liquid and sticky dough without lumps of flour. Lubricate the container with olive oil, lay out the dough, cover tightly with a film or lid. It is better to use a square shape, if available. Let rise for 30 minutes at room temperature (23-24 degrees).
3. The dough for ciabatta is not pressed down, it is neatly folded. To do this, we moisten our hands with water, lift the edge of the dough and put it upstairs, we do this from all sides, only 4 times.
4. Cover with foil again and leave to rise for another 30 minutes. Fold the dough a second time. In total, the dough needs to be folded 4 times every 30 minutes.
5. After 4 folding, cover the container with a film and leave to approach for 2 hours.
6. We shift the dough to a surface generously dusted with flour.
7. Sprinkle your hands with flour, take one half of the dough and cover it with the other. We divide the dough into 2 parts along.
8. We shift the dough onto a towel, generously dusted with flour, forming a “cradle” for it. The dough for ciabatta is liquid so that it does not blur, it must be limited on the sides. To do this, you can put bottles or containers from under the eggs. You can also use a rectangular shape for this purpose, put a towel in it and cover with a towel on top too. Leave the dough to rise for 20 minutes.
9. Preheat the oven and 2 baking sheets to 220 degrees. One baking sheet is for baking ciabatta, the second is for creating steam inside the oven, it is desirable that it is also large. Gently transfer the ciabatta to parchment, sprinkled with flour on the side that lay on the towel. It is thanks to the towel that ciabatta gets its characteristic pattern.
10. Pour boiling water (100 ml) into the second hot baking sheet. On the main baking sheet, bake the ciabatta for 10 minutes with steam. If the water has not completely evaporated during this time, then take it out of the oven. We bake the ciabatta for another 15-20 minutes, focusing on our oven and the degree of rosiness of the ciabatta.
11. Let the finished ciabatta cool for 15-20 minutes. From my point of view, ciabatta is the most delicious, while fresh.