Ciabatta (kneading in a bread machine)

I just saw this recipe today .. and immediately wanted to do it ... that's what I did !!



Super ciabatta !!! Tasty!!!!!!! Thanks for the recipe !!!

[Helen3097]

Helen3097, beautifuloooooooooooo ...

Beautyaaaa !!!!!! Thanks for the recipe !!!! I'm taking it away :-) :-)

Girls, HELP, what kind of rye flour do you use?

Olyana! Thanks for the recipe. I don’t know how about ciabatta, for me it’s white bread from childhood for 26 kopecks. Delicious!!! For 2 years of my baking, this is a recipe that the whole family liked. It was ordered to remember and bake only such bread.

How many times have I baked this ciabatta, it always works! Finally I managed to take a photo ...

Wonderful bread! : girl_love: This time instead of rye flour I used rye bran, delicious! : nyam: True, the holes turned out not so big .., it didn’t affect the taste. Another thanks to the author for the recipe!

Thanks for the recipe. Delicious
For a long time I walked around this recipe, forgot about it, then opened it again. The main problem was that I did not know which rye flour to add: peeled or seeded. I asked here on the forum, but no one answered. I will answer for those who are just as inexperienced: I don’t know which one is needed, but I bought the seeded one and it turned out very tasty. I baked on a silicone mat, otherwise I didn't make friends with paper - we ate with bread once)

[Bunny]

Good day! Thank you very much for the recipe! I did everything as it was written - I warmed up the oven and put the water on!








Bunny,

Thanks for the recipe
The dough came up perfectly, divided into 4 pieces, somehow it didn't work out very well, well, how did it happen, the main thing is taste

But the cutter, in my opinion, is not bad enough, it turned out airy

thank you

Che threw her HP. The taste of bread from it is no longer particularly impressive. The oven is certainly tastier. Recently I made a ciabatta using a different recipe, but there was a long proofing with a minimum of yeast. Now I saw this recipe. I decided to try it too.
Kneaded in HP on the Test, 1.5 hours. Then put it in the bowl of the Shteba, let it stand for 30 * C for 40 minutes. The dough doubled. Pekla is also in Shteba, on Zharka, 25 minutes. The countdown went off quickly, after 4 minutes. After the end of the regime, she pulled out and browned in the AG for 15 minutes at the maximum.
A real loaf came out! Tall, handsome, rosy! While it cools down







Cool down, cut. Here's a cut:

True, it turned out to be ordinary wheat bread, ciabatta holes and specific rubberiness are not felt. But the bread is very soft, tasty, ruddy, does not crumble. Leave the recipe in bookmarks for occasional use

Che threw her HP. The taste of bread from it is no longer particularly impressive. The oven is certainly tastier. Recently I made a ciabatta using a different recipe, but there was a long proofing with a minimum of yeast. Now I saw this recipe. I decided to try it too.
Kneaded in HP on the Test, 1.5 hours. Then transferred it to the bowl of the Shteba, let it stand for 30 * C for 40 minutes. The dough doubled. Pekla also in Shteba, on Zharka, 25 minutes. The countdown went quickly, after 4 minutes. After the end of the regime, she pulled out and browned in the AG for 15 minutes at the maximum.
A real loaf came out! Tall, handsome, rosy! While it cools down







Cool down, cut. Here's a cut:

True, it turned out to be ordinary wheat bread, ciabatta holes and specific rubberiness are not felt. But the bread is very soft, tasty, ruddy, does not crumble. Leave the recipe in bookmarks for occasional use

... I think there are many factors affecting the final result.