How to bake unleavened ciabatta

More and more in our shops bread began to appear, the existence of which we do not even suspect. This is the bread warm countries. He is extremely good, combined with vegetables, olives, olive oil .... A is - ciabatta

. Let's take a look at Wikipedia and answer the question: what is the ciabatta

? There are many varieties of ciabatta. Bread baked from whole wheat flour, called ciabatta integrale (ital.) ( "Whole ciabatta"). In Rome, often ciabatta baked with the addition of olive oil, salt and oregano. If the dough add the milk, turn ciabatta al latte (ital.) ( "Ciabatta milk»).





Ciabatta, ciabatta (Italian ciabatta.) - Italian white bread made from the flour and yeast or wheat sourdough, usually with the addition of olive oil. Translated from the Italian name means "sneaker, slipper." A feature of this bread is crisp and the flesh with a large, unevenly distributed porosity. Since the late 1990s, this sort of bread has become very popular in Europe and the United States began to be widely used for sandwiches.

Ciabatta originally was baked only in Liguria, but at the moment this sort of bread distributed throughout Italy and even outside of it, for example, in Catalonia, where it is popular called shapata (Cat. Xapata). In ciabatta, baked in the Lake Como area, crisp, soft, porous texture, light bread. Ciabatta, baked in the regions of Tuscany, Umbria and Marche, can be quite different - from bread with a hard crust and firm flesh, before the bread softer and easy. In the United States usually prefer to bake ciabatta of a wet test, which requires machine mixing and adding special enzymes and ferment.

There are many varieties of ciabatta. Bread baked from whole wheat flour, called ciabatta integrale (ital.) ( "Whole ciabatta"). In Rome, often ciabatta baked with the addition of olive oil, salt and oregano. If the dough add the milk, turn ciabatta al latte (ital.) ( "Ciabatta milk»).

Quite a lot of it is written. But we have a little knowledge will expand the horizons of our readers.

All ciabatta prepared on a pre-attenuated semis, their varieties a little, but bread baked with their use, varied in taste, and sometimes simply differs dramatically. But one thing is common in all the ciabatta is - extraordinary crisp and porous crumb inside

. RECIPE "ciabatta unleavened AT HOME»



Today we will explore the recipe and bake rye-wheat ciabatta with a long cold the fermentation on natural leaven 7-day with milk.

Ingredients:

White flour 420 g
peeled rye flour 85 g
water 348 g
14 g salt
14 g sugar
milk 70 g

Preparation:

1. GETTING Bigi - Italian sponge. Mix:

wheat flour 85 g baking,

flour rye flour 85g,

water 140 m,

maternal leaven 30 gr.

Leave it in the container, covered with foil, at room temperature for 90 minutes and then put into the refrigerator for 18-20 hours at 7-9 C.

2. Knead the dough. Remove from the refrigerator Bigu and leave at room temperature for 1 hour. Dissolve the sugar in the warm milk. Mix all the ingredients:

wheat flour baking 335 g,
milk and sugar 84 g,
water 208 g

Salt added to the already prepared dough and well vmese it.

The dough is very liquid and sticky. The spiral dough mixer (or mixer) knead at low speed 3 minutes, the second 10 minutes.

3. The dough fermentation. Duration - 1 5/2 hours. Every 30 minutes, carefully folded. To fold your hands lightly with olive oil, picked up the dough for one edge and pull up to the diameter of the opposite end, then Pick up next, again, pull to the opposite edge, and so the circle. By the end of the fermentation of the dough becomes elastic and ready for molding.

4. DIVISION AND FORMATION. Divide the dough into equal blank form elongated preform to pass on to the table pripylenny flour or baking.

Also delicious: Vegetarian recipe: unleavened bread on

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5. The final proofing. Approximately 60 minutes. Preparations need to increase significantly in volume and become lighter.

6. BAKE. At a temperature of 225 C and an average moisture for 15 minutes, then slightly open the oven door and the oven and bake for about 50 minutes.

Author: Natalia Urlovene

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