CIABATTA – ITALIAN WHITE BREAD RECIPE


INGREDIENTS FOR PORTIONS

  • 5 g yeast, fresh;
  • 350 g flour (wheat);
  • 10 g yeast, fresh;
  • 5 tablespoons milk;
  • 2 tbsp oil (olive);
  • 20 g salt;
  • 550 g flour (wheat);
  • flour;
  • oil;
  • semolina.

PREPARATION

Go in the day before for the dough to 5 g yeast in 250 ml lukewarm water 10 can. Stir in the flour thoroughly. Cover and let go.

Go in the next day for the Hauptteig the 10 g of yeast in the lukewarm milk 10 can. Stir in 250 ml of lukewarm water, oil, and the dough. Salt and knead the flour.

On a floured surface knead 2-3 minutes can be strong, oil them and covered 1.5 h at room temperature to go until the dough is very airy and slightly sticky.

Divide the dough into quarters, to shape the district rolls and so prefer that they be six inches and 30 inches long.

Contact with the seam up on floured pieces of parchment paper. Push several times with his fingers lightly floured tea towels and walk with 1,5-2 h can be covered.

A pizza stone (or terracotta tiles) to the second slide bar from the bottom and place on a grid and not the oven to 220 degrees (gas 3-4, circulating recommended) Preheat. The pizza stone (or terracotta tiles) sprinkle with a little wheat semolina. 2 loaves drauflegen reversed. (The other two put in the fridge.) Remove the paper. 100 ml water on the bottom of the oven, immediately closes the door. Bake 25 min. Cool on the wire rack. The other two loaves baked in the same way.

  • Preparation time: About 1 hour
  • Resting time: 3 hours
  • Difficulty: smart

ABOUT CIABATTA

Ciabatta [tʃabat ː a] is a type of bread of Italian origin from wheat flour, salt, yeast, water, and olive oil. Translated into German ciabatta means slipper, which is derived from the usual flat, wide and elongated shape of the bread. Originally (and still common) was produced with the bread wheat sourdough instead of yeast.

This cake has coarse and irregular pores and a strong crust. The aroma is formed by the long proofing time of up to three hours very well. Because of the long proofing time, the dough kept very cool and the Hefeanteil is about 1% based on the amount of flour. The dough must be worked up carefully so as to maintain the basic structure will remain. Before baking the dough pieces are rolled in rye flour. Baked the bread is hot at 250 ° C in order to then baked at 200 ° C.

In Germany, mostly produced by industry, offering similar products, which rarely have the long dough setting. Several variations caused by the addition of nuts, dried tomatoes, olives, herbs, often oregano and thyme, and spices.

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