PapAnin
Well, dry is three times less - 0.66 g
Aunt Besya
Fig you will measure this amount
PapAnin
This is a little less than 1/4 tsp.
Do you have a measuring spoon of this size?
Aunt Besya
There is! I'm going to put on a big to try on Sunday
PapAnin
Good luck!
kisuri
Quote: Aunt Besya

Fig you will measure this amount
Quote: PapAnin

This is a little less than 1/4 tsp.
Do you have a measuring spoon of this size?

Hi Elena!
Of course, you can do as George suggests, that is, take less than 1/4 tsp. or a little more than 1/8 (often in a set) and everything will be fine. But, if you want to measure it exactly, there is a way. Take 1/4 tsp. dry yeast, this is 1g. Dilute in 100 g of water, just blab it. Weigh 66 g of this talker and you have 0.66 g of yeast. When you put dough, take into account, of course, these 66 g of water.
PapAnin
and in 1 tsp. is it 4 g? It seemed to me that 3 g
kisuri
Exactly 4g.
PapAnin
strange ...
Aunt Besya
I came with a report, with delight and gratitude from my household !!
This is my first experience with such a test, I was afraid ...
Made strictly according to the recipe
There were four "sneakers" in total, one did not make it to the photo session
Here they are in the oven .. 🔗
Here are cooling down 🔗
🔗
🔗

Here is a cut 🔗
I don’t know the chabat, I did it or not the chabat, but only the aroma, the taste is ABALD !! A CRACK !!!!
Vivat TO THE AUTHOR !!!
tatulja12
T. Basia, the slippers are good! And the holes, the holes, the class! Something I haven't baked a ciabatta for a long time, looking at your masterpieces, nadot and I repeat.
Idol32
2 Aunt Basya: Wonder how good! You are well done!!!
Aunt Besya
Thank you, Master!
Next time I'll give you more steam and a little less temperature ..
Inusya
Aunt Besichka, super bast shoes! Well, tell me: Here I see you were baking two pairs at once, at different levels of the oven. Did you turn on convection? Or is the regime, as stated, unchanged? And the temperature is the same?
(otherwise I just got excited - I also baked two pairs, my brain told me what to nudge for good baking from above and below - to fry convection. Well, accordingly, as they taught during convection, I reduced the temperature by 20 degrees, knowing how it was about this "breeze" the dough burns. Well, you thought, it turned out pale, and the holes are not very ... again. So I have been admiring this shameful photo in my phone for a week now, I will never post this here. So it must be corrected ...)
The first time, two pieces turned out good, but on two levels, I did not do it at all ...

Idol32, tell me, do these sneakers generally provide for convection?
Explain the bastard.
Creamy
I baked my slippers on the same level, on a stone and on convection. I bake everything only on convection at 175 degrees, nothing is overcooked. I use a powerful flashlight to illuminate the baked goods through the glass door of the oven and strictly follow the color of the crust. Inusya, maybe a little early got the slippers out of the oven?
Inusya
... definitely early. After all, I baked my own on convection as much as 200 degrees, probably it was necessary to bluntly blush to victory and bast. And I keep on timing ...
And I am also friends with a flashlight during baking ...
Idol32
I don't like convection mode. I always feel like I lose control of baked goods when I have to use them. If I have to bake on two levels, then I change the loaves in places (top down and bottom up) when about a third of the time remains until the end of baking. But this is all very visual. It is really necessary to constantly control the color of the crust and observe the process.
Aunt Besya
Yes .. the question I warmed up at the maximum, then sprinkled water, put it on and turned it down to 220. Then it seemed to me that it didn't turn red at all at the bottom and turned on the convection, then I thought that I probably didn't need it and turned it off after 10 minutes And changed the trays by myself wondering how is right. I don’t have a stone ..
naya
Quote: Aunt Besya

Yeah..question I warmed up at the maximum, then sprinkled water, stood it and turned it down to 220. Then it seemed to me that it didn't turn red at all at the bottom and turned on the convection, then I thought that I probably didn't need it and turned it off after 10 minutes And changed the baking sheets The most interesting is how ... I don’t have a stone ..
I like that also at 2 levels. Aunt Besya you have bread
Merri
And I put the big. Today a full portion for 2 days. I want to bake the first couple the day after tomorrow, and the second on Thursday.
Inusya
Thanks for the advice! In short, boom to try again. Stubborn me ... I need to bring to perfection ...
Arka
Here is my bun! Thanks for the recipe! Holes passion how good! Now, if only Parma ham would be born in them by some miracle! .. There would be no price for ciabatta!
Chiabatta in the oven

Bigu was made with dry yeast (1/4 tsp), 250 g of flour, 230 ml of water.
half of the biga started up after 16 hours
I added a pinch of ascorbic acid to the flour (our flour is very weak, but here I read that it could help), instead of milk, I added less dry flour to the flour. l., kneaded for 20 minutes in HP on the main mode, then another 10 minutes, adding oil.
She defrosted it in HP, twisted the dough right on time onto a flour-sprinkled towel (I don't like to bother with transferring back and forth), stretched it on it, divided it in half, folded and molded, and left the towels in the folds to grow, covering them with a free edge.
baked for about 30 minutes without convection.
that's what happened
Chiabatta in the oven

I used the second half of the bigi after 40 hours, the rest of the scenario is the same as for the first time
only baked for 25 minutes
here is the result
Chiabatta in the oven
Wiki
Arka, the incomparable ciabatta turned out
And such cracks
kisuri
Arch-ah !!! What ciabatta! One is better than the other! And what pictures!
What secret does this Idol know !?
Lika_n
girls, you can complain, my husband tortures me :)) after the dough rises, he forces me to pierce it so that it is not very fluffy and perforated, he loves crusts very much, and this is how we get smaller crumbs, but how many crusts will fit ..
suffer
Kras-Vlas
Arka !
kisuri
Quote: Lika_n

girls, you can complain, my husband tortures me :)) after the dough rises, he forces me to pierce it so that it is not very fluffy and perforated, he loves crusts very much, and this is how we get smaller crumbs, but how many crusts will fit ..
suffer
Likochka! And drive him out of the kitchen ... with a broom ?! A?
Vilapo
Arochka, I look at your beautiful bread, and I understand how I missed homemade bread, rolling around Europe ...
Arka
Quote: Lika_n

my husband ... loves crusts very much, and so it turns out smaller crusts, but crusts ... how many will fit ..
suffer
and I made my "bracelets"
I can only have crumb so far
so I pulled it out, and bracelets from crusts - to my beloved

Quote: Vilapo

how I missed homemade bread, rolling around Europe ...
nuuu, skating around Europe - how can you get bored here? there is also a home bakery in every block / village
Lika_n
so, he is also the main eater :) ciabats, only my aesthetic taste suffers greatly, I can not look at the suffering of the bottle .. one thing pleases that I am making myself a fluffy .. here my husband already suffers when he eats his own .. says who there is so much crumb :))

Arka , I gnaw at my middle .. if it turns out that the bread has risen strongly. he is the last to eat.
kolenko
Arka! I just have a culture shock from such photos!
Oh yeah Arka, oh yeah ***** a sondaughter! Good girl! I went to put a biga
Merri
Arka,
And, here, please admit that flour was poured into the dough strictly according to the prescription or ...?
I mixed a little flour here.
Chiabatta in the oven
Chiabatta in the oven
And without adding flour, the dough turns out like pancakes. The last time I baked so, it turned out just cakes, I did not take pictures. But for myself I decided to correct the recipe. The most delicious, in my opinion, is the ciabatta when the biga is kept in a cool place (about 18 grams) for at least 3 days (I haven't tried it anymore), the acid is not felt at all, and the taste and aroma of a good sourdough dough. Keeping bigi for a day makes the dough boring.
Arka
Quote: Merri

Arka,
And, here, admit, please, flour was poured into the dough strictly according to the prescription or ...?
confess
Bigu made 250 flour for 230 water, with the final kneading - 500 flour for 360 water
that is, I took less flour in the bigu, and then everything was according to the recipe
kolenko
And I am with slippers !!!
Biga stood for 24 hours. It didn't work out exactly. There were two sneakers in size 45 and two in size 36

Mount tapkof.
🔗

Cut
🔗

More details
🔗

Many human thanks to the author!
Arka
these are holes !!!!!!!!!!!!!!!
kisuri
Quote: kolenko

And I am with slippers !!!
Biga stood for 24 hours. It didn't work out exactly. There were two sneakers in size 45 and two in size 36
Lena!
The 36th suits me especially!
kolenko
Quote: kisuri

The 36th suits me especially!

I would gladly treat, but the netti have already snapped up everything. And they look in the eyes so grateful, they ask for more
Idol32
Beautiful buns, you will not say anything !!! And the crust is especially good - pattern, color and thickness! You are well done!!!
Kras-Vlas
kolenko, Lena! Very beautiful, very full of holes and 100% sure delicious!
Vilapo
: bravo: Beautiful sneakers with beautiful holes: rose: yahoo: I will also be with sneakers tomorrow, I'm already sitting at the Cologne airport, I'm waiting for my flight home, I want homemade bread
Merri
Quote: Vilapo

: bravo: Beautiful sneakers with beautiful holes: rose: yahoo: I will also be with sneakers tomorrow, I'm already sitting at the Cologne airport, I'm waiting for my flight home, I want homemade bread

Lena, I want to go to Cologne!

Quote: Arka

confess
Bigu made 250 flour for 230 water, with the final kneading - 500 flour for 360 water
that is, I took less flour in the bigu, and then everything was according to the recipe

Arka, what does it mean, they made the dough even thinner than Igor's? Or do you have some special flour there ?! I, here, the last baked, so reduced by 60 ml of water.
Chiabatta in the oven
Chiabatta in the oven
Chiabatta in the oven
They do not want any other bread in my house now, they always bake ciabatu, they say! Thanks a lot to the author of the recipe!
Wiki
Filled with ciabatts, one more beautiful than the other!
Well done
Vilapo
Quote: Merri

Lena, I want to go to Cologne!
Irisha !!! I'm already at home !!!! Being a guest is good, but being at home is better
Merri
Welcome, Lena!
Svettika
kolenko, Lenawhat a sneaker! A baker's dream! Such beauty, lovely sight! I went in several times to look. Wizard!
Arka
Quote: Merri

Arka, what does it mean, they made the dough even thinner than Igor's? Or do you have some special flour there ?! I, here, the last baked, so reduced by 60 ml of water.
That's right!
gotta look at the flour
I'm probably dry enough

Merri, but the tapti is beautiful!
Aunt Besya
And we got hooked on sneakers, I bake twice a week
simfira
My stone is adapted, not branded, just a piece of sandstone, I don't dare to put blanks on it directly.
Is it possible to bake on a stone (or an overturned pot) on paper? Sprinkle paper heavily with flour? (Otherwise I once baked a ciabatta without kneading on paper, so I bit it off with my teeth)
Wiki
In my opinion you have the wrong paper. I bake on Paclan paper, nothing sticks.
Vitaly2501
Quote: Idol32

3. Place the dough on a well-floured table. Form a ball and transfer it to a bowl greased with olive oil. Cover with plastic wrap and leave at room temperature for 1.5 hours. The dough should be airy.

My dough just spreads. What ball are we talking about? Or should you mix flour into the dough on the table and knead until a ball forms? Does it have to keep its shape, or is it all conditional? Thank you.

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