Ciabatta: recipe for baking bread in the oven with step-by-step instructions. Ciabatta bread in the oven How to bake ciabatta in the oven
This recipe for ciabatta in the oven is as close as possible to the classic version of preparing this famous Italian bread. The advantage of the recipe is its simplicity. Fermenting the batter for 10-12 hours may seem excessively long to some, but it allows all the flavors of the fermented batter to be released. In addition, by kneading the dough in the evening, you can send the finished products to the oven in the morning. So wake up your loved ones in the morning with the aroma of freshly baked ciabatta! :)
Ingredients:
Flour 400 grams
Water 330 grams
A pinch of dry yeast or a shard of fresh yeast
1/2 teaspoon salt
Teaspoon of olive oil
1. Knead the dough using the ingredients. Don't forget that the ciabatta dough should be liquid. When kneading, do not add all the flour to the dough at once. Flour, depending on its variety and quality, absorbs water differently. Therefore, you may need a little more or a little less flour from the total amount indicated in the recipe. Our task is to get a very, very sticky dough, approximately the same as in photo No. 3. Do not be afraid! The dough won't stick to you in a death grip. It will come unstuck!
2. Kneaded?! No? You need to knead. Five minutes, or better yet ten. The quality of bread improves when kneading. So we knead. In a dough mixer, in a blender with attachments or by hand. Kneaded?! Now cover with a clean napkin and leave for 10-12 hours in a warm place. Instead of a napkin, I learned to use a glass lid from a frying pan. Through the glass I see how the dough grows and rises.
3. The piece of dense and sticky dough has doubled in volume. The dough has puffed up and air bubbles are visible on the surface. Inhale this aroma and you will understand why such a long fermentation is necessary.... mmm... Oh, that smell of freshly fermented dough!
4. Spread cling film on the work table. To prevent it from shrinking and crawling, spray the surface with water. Sift some flour onto the film and...
5. ...add the dough.
6. Just look at what a blunder! Despite its liquid state, the dough does not spread and holds its shape perfectly. It is convenient and easy to work with.
7. Sprinkle flour on top of the dough. Form a loaf. You can divide the dough into two parts and get two loaves, naturally a little smaller in size :)
8. Cover the baking sheet with paper. Drizzle with oil and sprinkle with flour.
9. Carefully move the future ciabatta onto a baking sheet and straighten the shape. Leave for another two hours in a warm place under a napkin for final proofing. Don't worry if the dough looks "flat". The ciabatta will expand and “bubble” in the oven!
10. Place a tray with water on the bottom shelf of the oven and bake for 30-35 minutes at 220 degrees
11. Here it is, a real Italian slipper. Handsome!
12.Have a nice ciabatta! :) Agree, after the taste of freshly baked ciabatta prepared at home, the sliced loaf is not the same!
The recipe for Italian ciabatta bread is a truly unique way to prepare a flour product. All its proportions are precisely measured by experienced chefs - the founders of all wonderful Italian cuisine. This bread is distinguished by its amazing tenderness, porous structure and crispy crust. A certain technology for preparing, infusing and kneading the dough helps to achieve this effect. Yes. This is hard. Yes, this requires precision in the recipe. Yes, this takes a lot of time. But it deserves it. The result is such a tender, aromatic and soft bun that it is eaten literally in a matter of minutes.
In life, ordinary people can meet ciabatta in fast food restaurants. Some sandwiches or hamburgers are made on the basis not of an ordinary, standard bun, but of ciabatta. It can also sometimes be found on the shelves of hypermarkets. But all this will never in life rise on par with homemade bread baked with your own hands. Although the recipe is quite strict, even here you can give freedom to your imagination. After all, no one forbids you to conduct a couple of experiments with the filling. The most harmless thing, but giving a gorgeous aroma, is to add a mixture of Italian herbs to the dough. For lovers of this seasoning, this is the best solution to diversify ciabatta. For a variety of flavors, you can add pieces of sun-dried tomatoes, cheese or olives. But all this is strictly according to taste, and it is better to conduct various experiments after eating food according to a standard recipe, without any additives. Therefore, we will look at the classic recipe.
For it we need the following ingredients:
- wheat flour – 800 grams (350 grams for sourdough, 450 grams for dough);
- water - 520 milliliters (180 milliliters for sourdough, 340 milliliters for dough);
- yeast – 1 sachet (1/2 teaspoon for sourdough, 10 grams for dough);
- Extra virgin olive oil – 50 milliliters;
- salt - a couple of pinches.
The proportions are taken from the book of one chef, so we ask you to respect them. Here, as with any baking, it is very easy to do something wrong. Of course, this will not lead to any fatal consequences. But if, for example, the dough turns out to be a little thicker than it should be, then this will affect the assertiveness and tenderness of the finished product. If you don't have a kitchen scale, then everyone should at least have a measuring cup. Here it is better to measure all products exactly. An error of 10 grams can be forgiven, but no more. Also, as you can see, flour, water and yeast are divided into two parts - sourdough and dough. This is generally the most basic detail of the entire recipe. Afterwards we will add the starter to the dough, but first it must be prepared separately. This is what the first stage of all preparation is devoted to.
The first stage is preparing the starter:
This stage is the longest. But it is not particularly difficult. Sourdough is needed to give it an airy structure. After mixing all the ingredients, you will need to forget about it for about a day so that it can ferment. Therefore, if you need to prepare ciabatta, time it correctly.
You need to knead it very well, so it is best to use a mixer with a dough attachment. The more we knead the starter, the fluffier the bread will be in the end. But you need to knead at low speed.
Take a deep and tall bowl, because the leaven will rise quite a bit. Sift flour into it. It’s even nicer to do this several times to achieve the best effect. Sifting flour works well using a special device or an ordinary sieve with very small holes. Next, pour out the yeast and fill it all with warm water. It must be warm, but not hot or cold. Because only in such an environment does yeast work and multiply.
Now knead it all very well, about 10 minutes. You should get a decently dense mass. We cover it with cling film almost end to end. Cover the top with a towel. And put the bowl in a warm place for 20–24 hours. It is very important not to open the film once during this period. That's how they installed it, so let it stand.
Stage two - knead the dough
When the starter is sufficiently infused, we begin to knead the dough. To do this, we will again use a mixer. Sift the remaining flour into a high bowl again. Like last time, it’s best to do this several times. Add yeast and salt to the flour. We also pour in the olive oil. Carefully spoon in the sourdough starter. Finally, pour all the water on top. Again it should be a little warm.
Now the mixer comes into operation. We set the speed to a very low speed, somewhere around second or third. And we turn the finished set of products into a homogeneous mass. To do this, we work with a mixer for seven to ten minutes. Don't worry if the mixture turns out runny. And under no circumstances add more flour. This is exactly the consistency the dough should have. It is so slightly liquid, tender and elastic.
Now it's time to just wait again. Use the deepest container you can find. Keep in mind that now the dough will definitely rise very much. Since the mass is quite sticky, grease the sides and bottom of the bowl with olive oil. And transfer the dough into this bowl. Cover again with film and a towel and put it all in a warm, dry place. This time for one and a half to two hours.
ATTENTION
If you want to add any filling, then you need to pour it out during this period. First, knead the dough well, and then add spices or vegetables, or some other filling. Mix everything well again so that all the pieces are evenly distributed in the dough.
Stage three - form and bake
Dust the table with flour. Carefully fold in all the dough. Although it is liquid in consistency, it should not spread, but retain its shape. If you want, you can bake one large loaf, or you can divide it into portioned ciabattas.
From the entire volume you will get approximately 4 identical parts. There is no need to knead them. You can do a little layering. Pull each piece out a little, pulling both edges on the sides towards the center. That is, you need to find the center vertically, across. You can also fold it in half horizontally, lengthwise. Of course, all the edges need to be joined together. But don't overdo it and ruin the porosity. Do this with all the pieces.
Next you need to shape the bread. Ciabatta is translated from Italian as slipper. Perhaps it was so named because of its flattened shape. In any case, we need to give this shape. Place the finished mini-loaves on parchment paper and set aside to stand again. To prevent a crust from forming on top, sprinkle all the ciabattas with flour. We set them aside for about one hour.
At this time, heat the oven along with the baking sheet. The temperature should be very high. In our case it is 250 degrees. Once the bread is ready and the oven has warmed up, take out the hot baking sheet and transfer the ciabattas onto it on baking paper. It is best to reshape the sneaker so that it is certainly preserved.
Before putting our baking sheet back into the oven, you need to create humidity in it. You can spray the entire space very generously with a spray bottle, but you can do it more simply and simply place a heat-resistant container filled with water at the very bottom.
We put our ciabattas in the oven. At this moment, reduce the oven heat to 220 degrees. And we keep them there for no more than twenty minutes. Yes, a golden crust did not form on them and it seems that the bread was not baked, but this is not so. If you overcook, the dish will turn into a hard, rubbery cake, unremarkable and tasteless. It is also important not to open the oven during cooking. Then the bread will definitely be fluffy and with large air bubbles inside. Ciabatta is ready!
This Italian bread recipe is sure to please anyone. Despite the time and effort involved, it is worth a try. And once you try it, you will fall in love. The freshly baked bread is so tender that it literally melts in your mouth. You don’t even want to eat it with anything, it’s wonderful on its own. Therefore, once you try it once, you will definitely never leave this recipe forever. Besides, such a freedom of imagination for the filling! Cook, try and come up with something new. Bon appetit!
Now you understand that if you suddenly want to make aromatic ciabatta, there will be no problems, because the ingredients for bread can always be easily found in your own kitchen.
Combine all ingredients in a bowl and immediately begin stirring. Using a wooden spatula, a kitchen machine with special attachments, or a blender. The classic ciabatta dough should be liquid, so you don’t need to add all the flour at once. Depending on the manufacturer and the quality of the flour, it will absorb water differently, so you may need more or less flour than indicated in the recipe. You need to knead a homogeneous and very sticky dough that can be pulled by the kneading tool.
You need to knead for 10 minutes, during this process the quality of the dough always improves. When kneaded, take a clean napkin, cover the bowl with the dough, and leave it like that for 10-12 hours. That is why it is convenient to knead the dough overnight, so that it is most convenient to start cooking in the morning. You can take not a napkin, but a transparent lid that will tightly cover the dough. Through the lid it will be convenient to watch how the dough increases in size.
After this time, the dough should double in volume, swell, and air bubbles should appear on its surface. The dough should have a pleasant smell of freshly fermented dough.
Dust your work surface with flour and carefully place the dough onto it. Knead it a little with your hands, it should be elastic, it will be convenient and comfortable for you to work with it. Sprinkle flour on top of the dough ball and form one large or two smaller loaves.
Prepare a baking sheet by covering it with baking paper, grease it with oil and carefully transfer the dough onto the paper. The dough will need to be left alone for another two hours, covered with a napkin, so that it can finally proof. It is quite possible that the dough will look flat, and this is how it should be; in the oven, our loaf will rise and end up with characteristic “voids” inside.
Preheat the oven to 220 degrees, place a container of water on the bottom shelf. Place the baking sheet with the loaf in the oven and leave there for 30-35 minutes. After this time, the bread should be ready! A beautiful loaf with a golden crust will not leave anyone indifferent and you will no longer want to buy ordinary sliced bread. Bon appetit to you and your loved ones!
Secrets of making real ciabatta
Ciabatta, translated from Italian, means slippers. This name is explained by the appearance of the bread - due to the liquid dough, it spreads a little and looks like slippers.
- During fermentation, the yeast releases carbon dioxide, which allows the dough to rise. A well-stood dough should double in size, and it is at the moment when the dough is at its largest volume that you need to start working with it. If you miss this moment, the dough will settle and, as a result, will not rise in the oven, so the result will not be bread, but just a flat cake.
- The ciabatta dough should be sticky, but at the same time easy and convenient to work with. It does not spread on the table, holds its shape perfectly and looks very appetizing!
- The best way to knead the dough is with a special dough mixer or a food processor with special attachments. But if you don’t have them, then you need to try and mix thoroughly with your hands for about ten minutes. It is at the moment of kneading the dough that carbon dioxide leaves the dough, and it is saturated with oxygen, which gives the yeast bacteria a “second wind” and they begin to work actively again. As a result, the dough rises perfectly in the oven.
- For baking, it is better to use flour with a high protein content, more than 12%.
- To transfer the dough from one place to another, it is better to use a special scraper, because it is not so easy to pick up.
- You can also adjust what kind of crust the bread will have on your own. The thickness and quality of the crust depends on how you put the water in the oven. At a temperature of 220 degrees, the water evaporates very quickly, the crust sets and turns out thick and crispy. To make the crust thinner, add water from the very beginning when you preheat the oven.
- If you don't like huge holes in your ciabatta, you can replace a quarter of the water in the dough with milk. As a result, there will be no large voids, and it will be more convenient to spread butter and other products on the bread.
Today we have another one Italian white bread recipe - Ciabatta. Ciabatta at home It's very easy to prepare, but it will take time. After all, ciabatta is a long-fermented bread that takes at least 12 hours to prepare. Please note that ciabatta can also be made with fillings, such as.
Ciabatta
5 from 1 reviews
Ciabatta at home
How to make ciabatta at home
Type of dish: Baking
Cuisine: Italian
Ingredients
- Wheat flour - 500 g,
- water - 300 ml,
- dry yeast - 2 teaspoons,
- sugar - 1 tbsp. spoon,
- salt - 0.5 teaspoons,
- olive oil - 2 tbsp. spoons.
Preparation
- First, sift the flour, add yeast, salt, sugar, olive oil, and add warm water. Knead the dough. The dough should be very soft and sticky, so grease your hands with vegetable oil when kneading.
- Then cover the dough with a towel, place in a warm place for 1.5-2 hours, then knead lightly, cover with cling film and put in the refrigerator overnight. In the morning, when starting to cut the dough, it is important not to knead the dough too much and work with it very carefully.
- Next, form the dough into an oval loaf, place on a baking sheet and let rise for 40 minutes. Sprinkle with water and bake at 200 degrees for 30 minutes (there must be a container with water in the oven).
- Cool the finished white bread on a wire rack and then sprinkle with flour.
Bon appetit! Ciabatta at home
Today we have another recipe for Italian white bread - Ciabatta. Ciabatta at home is very easy to prepare, but you will need time. After all, ciabatta is a long-fermented bread that takes at least 12 hours to prepare. Note that ciabatta can also be made with toppings such as pesto. Ciabatta 5 from 1 reviews Ciabatta at home Print How to cook ciabatta at home Author: Cook Type of dish: Baking Cuisine: Italian Ingredients Wheat flour - 500 g, water - 300 ml, dry yeast - 2 teaspoons, sugar - 1 tbsp . spoon, salt - 0.5 teaspoon, olive oil - 2 tbsp. spoons. Preparation First sift the flour, add yeast, salt,…
Hello, dear readers! In today's article, we will tell you what is needed for preparation and, in fact, a recipe for ciabatta in the oven at home.
Ciabatta is the national Italian wheat product. What’s remarkable about it is that it has airy flesh and at the same time has a crispy outer crust. The process of making ciabatta is quite simple, and there are a huge number of cooking options, for example, adding cheese or ham, but to experiment, you need to prepare the classic version, which we will proceed to.
Ingredients:
1. Dry instant yeast – 3 grams
2. Water – 350 ml
3. Flour – 450 grams
4. Salt – 0.5 teaspoon
5. Olive oil – 5 grams
Cooking method:
1. Before you start cooking, you need a container for the dough; take a large salad bowl or deep bowl and pour 350 milliliters of water into it.
2. Immediately after this, add half a teaspoon of salt and stir until the salt dissolves.
3. Then add one teaspoon of olive oil, as well as one third of a teaspoon of yeast and mix it all until smooth.
It is worth noting that there are different types of yeast, but we need dry instant yeast.
4. Take flour, approximately 450 g. and first sift it. Then add flour to the water and begin stirring until the lumps that formed as a result of contact of flour with water dissolve.
5. After we have achieved a homogeneous mass, we will begin kneading the dough. Knead it until the dough becomes soft, slightly sticky and even slightly runny.
6. When we have achieved the required consistency of the dough, cover the bowl with our contents with a clean towel or glass lid. Leave the dough in a warm place for ten to twelve hours.
7. After the required time has passed, the dough should double in size, and air bubbles will appear on the surface.
8. Take a kitchen board or other surface for further kneading the dough, after sprinkling the surface, move the dough.
10. The next step is to take a baking sheet and place a baking paper sheet on it. Spray with oil and sprinkle the paper with flour.
12. Cover the baking sheet with the contents with a towel, leaving it warm for another one to two hours for final proofing.
13. Preheat the oven to two hundred degrees, then place the dough. You need to place a bowl of water on the bottom shelf, under the baking sheet.
14. During the baking process, you will see how the dough begins to rise. The baking process takes approximately half an hour - thirty-five minutes, until golden brown.
15. Transfer to a board to allow the ciabatta to cool, and after it has cooled, you can cut it into slices.
The aroma is simply amazing! Ciabatta has an airy crumb with its characteristic pores and crispy crust. All this is accompanied by a wonderful smell.
1. For preparation, it is advisable to take premium flour, because the higher the quality, the less it is needed in preparing ciabatta.
2. You shouldn’t ignore the benefits of baked goods. It is rich in amino acids; ciabatta also contains a lot of vitamins and minerals, and also contains folic acid.
3. There are a huge number of varieties of ciabatta. You can add milk to the dough, then you get “ciabatta with milk”. Or add marjoram, as they do in Rome, to give the ciabatta a spicy aroma.
By the way, when using marjoram, it is best to store this herbaceous plant in an airtight package to preserve the aroma, because this aroma is very subtle, and when marjoram is dried, the aroma is completely lost. The aroma itself resembles a combination of mint, pepper, chamomile and cardamom.
Marjoram has beneficial properties and is recommended for people suffering from liver and kidney disease, as well as patients with diabetes mellitus and those who have had a myocardial infarction. Its presence in the dish helps improve digestion and the menstrual cycle, but it also has a warming and softening effect.
4. Ciabatta is served with various soups and salads. This bakery product is also perfect as a base for sandwiches, sandwiches and all kinds of snacks, for example Bruschetta. This bread in bruschetta is the base on which the rest of the ingredients are laid out. By the way, bruschetta is an antipasto appetizer that you can serve before main courses to whet your appetite.