Ciabatta is a delicious introduction to Italy. Ciabatta: lean Italian bread

Russians have long loved it. It is so convenient to make grilled sandwiches, croutons and croutons for serving with various sauces! If you are interested in how to prepare ciabatta at home, then read this article. We will share with you the secrets of its preparation, and also describe some of the most popular recipes.

at home

If you decide to cook this fragrant italian bread according to all the rules culinary arts, then be patient and approach the cooking process as seriously as possible. Making ciabatta at home:

Mix 450 grams of flour with one teaspoon of salt and dry yeast (ten grams). To help the dry ingredients combine better, sift them through a sieve.
Pour 350 grams of water into a bowl and mix it with flour.
Cover the dough with a towel and leave to ferment for 12 hours. It will be better if you put the dough in the evening. In this case, you can serve fresh food for breakfast. fragrant bread straight from the oven.
Sprinkle the working surface of the table with flour and place the dough on it. Be careful - it will be quite sticky and runny.
Fold the edges of the dough towards the center so that it resembles a loaf. Repeat the procedure several times. As soon as the dough acquires a dense structure, divide it into two equal parts.
Gently stretch the pieces with your hands so that each one takes on a rectangular shape (10 by 20 cm).
Post it future bread on a waffle towel, thickly sprinkled with flour, cover with a second towel and let stand for one hour.
Preheat the oven, line a baking sheet with parchment paper and carefully transfer the ciabatta onto it. To create steam in the oven, spray water into the oven using a spray bottle.

After half an hour, when the bread is sufficiently browned, turn off the oven and call your family to the table.

Homemade ciabatta bread (with filling)

Preparing this bread will not cause any difficulties for you. experienced housewife. However, you should pay attention to some nuances this recipe. So, how is real Italian ciabatta made at home? The process is:

For the dough, mix 100 grams of flour, one packet of yeast, 200 ml of water and 30 grams of sugar.
When the base is ready, leave it to rise for 12 hours (under a towel) at room temperature.
When the time comes, pour 450 ml of water into the dough, add 15 grams of salt and 900 grams of flour. Knead the dough, not forgetting to add a little vegetable oil to it.
While the dough is rising, prepare the filling. This may include fried onions, dried herbs (such as oregano or basil), capers and sun-dried tomatoes, olives.
Divide the finished dough into three equal parts and knead each one, adding the filling. Form three loaves and let them stand under the cloth for about an hour.
Bake the bread in the preheated oven for about ten minutes.

Ciabatta with cheese

Making ciabatta at home can be a creative process for you. Try making bread with cheese - and your loved ones will definitely appreciate your new dish. For this:

Mix 450 grams of flour, 300 ml of water, half a teaspoon of salt and a packet of yeast in a deep bowl. Leave the dough (as usual) for 12 hours.
Cut 50 grams (you can take Adyghe cheese or feta cheese) into cubes or mash into crumbs with your hands.
Dust the table with flour, place the dough on it, and sprinkle cheese evenly on top. Fold the edges of the workpiece towards the middle, cut it in half, cover it with a thick cloth and leave it alone for an hour.
When the ciabatta has risen, carefully transfer it to a baking sheet lined with parchment. Pour some water into another baking sheet and also place it in the preheated oven.

In half an hour the bread will be purchased golden brown crust and will be ready. Serve it to the table with flavorful sauces or make it into a sandwich base.

Ciabatta with and garlic

This recipe was invented specifically for those cases when tasty and aromatic bread was left out of use and became stale. You can correct the current situation using little tricks. Spiced ciabatta at home is prepared as follows:

Cut the dried loaf with a knife from above, without touching the base, lengthwise and crosswise several times.
spread evenly over the entire surface of the bread.
Chop parsley, rosemary and oregano. Pass the garlic through a press, combine it with herbs, ground pepper and olive oil.
Rub the resulting mixture onto the ciabatta outside and inside.
Crumple a piece of parchment that is the right size with your hands, soak it in water and wrap it around the bread. In this form, the ciabatta should stay in the oven for about ten minutes.

Conclusion

As you can see, Italian ciabatta is not that difficult to prepare at home. The main thing is to choose the recipe you like and get down to business.

Italian ciabatta bread recipe is truly unique option preparations flour product. All its proportions are precisely measured experienced chefs- the founders of all that is beautiful Italian cuisine. This bread is different 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 restaurants fast food. 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 be on a par with homemade, baked with my own hands bread. 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 - the most The best decision to add variety to ciabatta. You can add pieces for a variety of flavors. 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 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);
olive oil Extra virgin– 50 milliliters;
salt - a couple of pinches.

The proportions are taken from the book of one chef, so it is a huge request to follow 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 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 dedicated 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 better 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 cling film almost right next to each other. 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. As in 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 ready set products in 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. WITH Italian language Ciabatta is translated 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 again set aside to stand. 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, it didn’t form on them golden crust and it seems that the bread is not baked, but it is not. 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 big bubbles air inside. Ciabatta is ready!

This Italian recipe The bread will definitely suit everyone's taste. 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!

How to bake homemade ciabatta in the oven

It is convenient to use the simplest recipe as the basis for homemade ciabatta. It does not require much kneading effort bread dough, but takes time to ferment. It is optimal to leave the dough for an hour at eight or nine in the evening. In the morning, form the ciabatta and bake it. Thus, by about eight in the morning it will be delicious fresh bread with a crispy, toasted crust and a tender crumb with “holes” that look like holes in good cheese.

Attention! The volume of the pan should be five times larger than the volume of the dough when kneading.

1. Pour yeast into water. The water should be slightly warmer than the room temperature, about 30 degrees.

2. Add flour and salt. Mix the dough with a spoon or spatula without kneading it with your hands or removing it from the pan. The dough is more liquid than for other types of bread.

3. The ciabatta dough will take approximately 7 - 8 hours to rise.

4. When this process is over, you need to take a baking sheet. Close it baking paper and pour a few tablespoons of flour onto it.

5. Carefully remove half of the dough.

Place it on the flour and fold all four edges up, forming a more rectangular ciabatta.

Do the same with the second part of the test.

6. Once formed, the ciabatta sits for another hour.

7. Place a tray on the bottom of the oven. Pour about one cm of water into it. This is necessary to ensure maximum rise of the ciabatta while cooking in the oven. In Italy, ciabatta is prepared in wood-burning ovens, which provide the bread with a spongy soft crumb and a crispy crust.

Place the baking tray with bread in the center of the oven. Set the maximum temperature. As a rule, in household ovens this is +240.

8. Once the top crust turns brown, turn off the heat.

Leave the ciabatta there for about an hour.

The resulting Italian ciabatta bread will be so delicious that you can eat it in an instant.

Ciabatta is an Italian bread with large pores, very airy, soft inside, with a crunchy delicious crust. We learned about this bread from the Italians. This bread is usually made in a rectangular shape, the loaves are made small.
This time we will tell you how to prepare ciabatta at home using the oven.
Making ciabatta is quite easy, but it will take a lot of time to prepare the dough, but what’s nice is that this dough does not require kneading or kneading.

Taste Info Bread and flatbreads

Ingredients

cold water, from the tap – 360 ml;
flour – 500 g;
salt – 1 tsp;
sugar – 0.5 tsp. (can be done without sugar);
dry yeast – 0.5 tsp. or fresh – 1 g;
vegetable oil (preferably olive, but this is not critical) – 1 tbsp.

How to make ciabatta at home in the oven without kneading

During the fermentation process, the dough will significantly increase in volume, approximately three times, so it is important to choose the right container. Have you chosen? Then let's go.
Mix water with yeast, let stand for a few minutes until the yeast dissolves.
Then stir in the sifted flour, salt and sugar, add vegetable oil. I mix all these ingredients with a spoon. There is no need to knead by hand or with a mixer. Cover the dough tightly with a lid or film and set aside for 10-12 hours. We don’t heat the water for the dough, we don’t put it in a warm place: it will work perfectly in 12 hours. I usually make the dough in the evening and bake in the morning. You can increase the fermentation time by putting the dough in the refrigerator. In this case, we start baking in a day.

The ripened dough is very bubbly and sticky. Carefully transfer it to cutting board, well sprinkled with flour, trying not to release bubbles from it.

Sprinkle flour on top and stretch into a square.

Classic recipes no-knead ciabattas. We wrap the dough with the edges inward, then again, then place it seam side down.

We cut the dough into 2-3 parts - these are our future ciabattas.

We send the pieces to proof for 1-2 hours, covering them with a napkin or towel. I usually place them on a parchment-lined baking sheet right away so that I don’t have to drag them around later. Again, we don’t put it in heat, it’s enough room temperature.

After proofing, place the buns in the oven. Preheat the oven to maximum temperature. Bake first for 15 minutes at 250° with steam, then 15-20 minutes at 200° without steam. Steam in the oven is needed so that the ciabattas come out golden brown and bake more evenly. Important! At this point in the recipe I was left without an oven door! If you spray the oven with a spray bottle, be careful not to get water on the glass door: this may cause it to break into pieces, as happened in my case. Better yet, just place a bowl of water on the bottom of the oven.

We check for readiness by sound: open the oven and tap the bun with your fingernail. A sign that the product is ready is a dull wooden knock. Cool the finished ciabattas on a wire rack.