Ciabatta integrale, accelerated technology in 3.5 hours (oven)

Category: Yeast bread
Ciabatta integrale, accelerated technology in 3.5 hours (oven)

Ingredients

Whole wheat flour 400 g
Ciabatta mix 100 g
Water 375 ml
Salt 1.5 tsp
Instant yeast 2.5 tsp

Cooking method

  • Kneading in a bread maker or food processor 15 minutes
  • Kneading in De'Longhi EOB 2071 while helping twice with a silicone spoon,
  • because of the batter.
  • Proofing the workpiece for 2 hours, if desired, the form can be lightly greased with oil.
  • We form loaves, as here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146758.0
  • We put on a baking sheet for 30 minutes
  • We bake for 45-50 minutes at a temperature of 220 * C until golden brown

Time for preparing:

Total cooking time 215 minutes

Cooking program:

Oven

National cuisine

Italian

Note

Ciabatta mixture produced by "IREKS GmbH" 🔗 Ingredients: wheat flour, dry wheat leaven, gluten, enzymes, ascorbic acid.
Flour was used by "Kudesnitsa" Petersburg Mill Combine
Kneading, proofing and baking were done in De'Longhi EOB 2071

MariV
Sasha, why are you "led" to the bread mixture? True, I also sometimes use "Nastya" multi-grain - but due to the fact that there are not so many cereals at home!
MariS
Sasha, thanks for the expedited recipe! : rose: Bookmark it!
sazalexter
Quote: MariV

Sasha, why are you "led" to the bread mixture? True, I also sometimes use "Nastya" multi-grain - but due to the fact that there are not so many cereals at home!
It's not really a mixture, but rather an additive.
I just had a task to speed up the process, to spend 24 hours on bread, with all my desire I cannot. Although according to traditional technology, it is tastier.

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