Ciabatta Tortillana (Tortilla Chef 118000 Princess bakeware)

Ciabatta Tortillana (Tortilla Chef 118000 Princess bakeware)

Category: Sourdough bread

Ingredients
Sourdough on wheat flour	150 g
Water	150 g
Rock salt	4 g
Wheat flour	240g (+/- 10g)
Vegetable oil (for lubricating hands)	1-2 tbsp. l.

Cooking method

• Cooking.
• For cooking, you need the "Simplest" starter:
• https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=486948.0.html
• Or any other based on wheat flour with a ratio: water: flour = 1: 2.
• We spread 150 g of active starter culture in a HP bucket:
• 
• * All available leaven was fed the night before. The night was in the refrigerator.
• Cover the HP bucket with a film:
• 
• Leave to warm for 1-3 hours:
• 
• Add 150 g of water:
• 
• 4 g of salt.
• And 250 g flour:
• 
• Kneading and proofing on the "Yeast dough" HP program.
• In an hour and a half:
• 
• Grease the bowl prepared for the dough with rast. oil.
• Gently dump the prepared dough into a bowl using a silicone spatula:
• 
• Lubricate hands with rast. butter and start folding the dough:
• - first, from the edge up to the middle (how we form a round-shaped bread, or like a biscuit, or like rosans;
• - then we turn it up like a roll, sipping the dough;
• - again from the edge up to the middle;
• - then from below from the middle (grabbing the dough from the right and left barrels) up:
• 
• We work with the dough carefully, trying not to crush or crush it.
• We get an elastic piece of dough that does not stick to the bowl:
• 
• Lightly grease the resulting kolobok rast. oil.
• Cover the bowl with foil:
• 
• We leave for an hour.
• After an hour, grease the palms with rast. oil. We repeat the folding very carefully, without crushing and crushing.
• 
• The dough stretches well:
• 
• We get:
• 
• Lightly grease the resulting kolobok rast. oil.
• And again under the tape for an hour:
• 
• We open:
• 
• Gently dump the dough from the bowl into the bottom frying pan of the tortilla:
• 
• * If necessary, you can help yourself by prying the dough from the bottom along the edge with the tip of a spatula.
• Lubricate the palms with rast. oil.
• We form a ciabatta.
• !!! Do not press down on top !!!
• And grabbing the workpiece from below, with collected fingers, gently stretch the dough from center to edge along the surface of the lower frying pan of the tortilla:
• 
• After 40-50 minutes lightly sprinkle the top with flour and distribute it with a brush over the surface:
• 
• Baking.
• We set a timer for 25 minutes. We bake: 15 'by 5; 10 'by 4:
• 
• We are happy with the result:
• 
• Donets:
• 
• Incision:
• 
• On the other hand:
• 
• The bread is made with an elastic, so-called "rubber" crumb. The taste and smell is very similar to Georgian bread, which is sold in private bakeries.
• Bread slices:
• 
• 
• If the slice is bent:
• 
• At the fold:
• 
• Let everything turn out delicious!

The dish is designed for

1 loaf of bread for 500g

Time for preparing:

8-12 hours

Cooking program:

Main

Note

Before cooking, the ciabatta fed all the available leaven, since it was also needed for another bread.
But you can also feed it in portions, only for 1 ciabatta.
In this case, we take:
40g of "The Simplest" sourdough + 40g of water + 80g of flour. Knead in a container until smooth. We close with a film. And leave it for 6 (at least 3) hours without a refrigerator.
We get the amount required for one time:

* If you feed the starter culture in the evening, the cooking time the next day will "fly by."

Similar recipes

Ciabatta Peter Reinhart (on the big) in the oven (Scarecrow)

Ciabatta with sourdough by Eric Kaiser (GruSha)

Ciabatta in the oven (Scarecrow)

Hello everyone
Welcome to bread and salt

[Allochka]

Allochka, a gorgeous loaf of bread turned out. Noble!
It's a pity that I don't have the leaven. I tried to do it a couple of times, but to no avail.
Thanks for the recipe!

[Ritushka]

Ritushka, greetings Why unsuccessfully? And why don't I know about it? We need to fix the situation as soon as possible! Try The Simplest. Most of my friends have this very leaven that settled in the refrigerator.
Everything will work out
Yes, also: "Clever thought comes after" Do not be upset, we will bake bread. I'll make a yeast version of this bread.

[Ritun,]

Ritun, version of making Tortillana with fresh yeast. Maybe you will try it when inspiration appears.

We take:
100 g flour

94 g water (together 194 g):

4 g fresh yeast:

Mix.
Result before:

Under the film
And after 4 hours of parting:

Add:
220 g water

6 g salt
And 380 g flour:

We transfer to the HP bucket. During the batch it looks like this:




That is, not a mess, but not a well-defined kolobok.
After the end of the Yeast Dough program:

We dump the dough from the bucket into the pre-greased rast. butter bowl (here with stirrers):

By the freedom of release of the mixers, we see that the dough is well kneaded, but not hammered; and you can roughly understand the consistency of the dough:


Gently fold the dough in several ways, as in the sourdough version.
Upon completion:

Cover with foil, leave for an hour.
Lubricate hands with rast. oil.
Fold gently again. Slightly reduce the number of folds.
The dough was 788 g. The dough ball was carefully divided into 2 parts: 500 g - for baking in Tortilla; I decided to cook the remainder of 300 g in a mini-oven.
I sprinkled the bottom of the bowl with thick flour and put a 500 g piece of dough for an hour to settle.
An hour later:

Gently transfer the dough into the lower skillet. Straighten it from below, grabbing the dough under the barrel and slightly stretching from the center to the edges:

We close the Tortilla by 30-40 '.
We set the timer to 25 ': 15' to 5, 10 'to 4.
We get:

The bottom:

Cuts:


From barrel:

The second piece of dough, 300 g, was fermented in a saucepan, the bottom of which was also dusted with flour. Then I dropped it on the mat:

Distances under the container 30'-40 '. She baked in a mini-oven already preheated to 230 * for 20 minutes.


Crust cut:

From the middle:

Together, without the hot barrels taken for tasting:

Another large Tortillana (almost 800g baked in a conventional oven:

Bake min. 20-25 at 220 * -250 *. The first 10 minutes, it is desirable that with steam:
Incision:

Hello everyone. I am with the intermediate results of the experiment. Previously, I somehow did not think why a small-hole ciabatta turns out in a little Princess. Hell - that's all. The husband liked the ciabatta from Tortilla more than from the oven, and the holes too. I thought, "Why?" He replied that it is tastier. And yet ... One of the reasons is that he has his own theory of why such bread was invented, or “why ciabatta” holes? ”And then, so that honey can be poured into the“ holes ”And since honey cannot be in large quantities, then for the“ honeycomb ” the version from Tortilla suited him quite well.
And I was drawn to experiments in order to increase the perforation, so as from the oven. Well, for the temptation, and its overcoming, in order to develop willpower.
I realized that small holes in the little Princess's bread are obtained, because the dough simply has nowhere to grow with such an amount. The dough in the prescription ciabatta was 550g.
Here is from 470 g (dough with the addition of rye flour):

And today from 350 g:

Gape, however, did not switch to 4 after 15 minutes from the start of baking, baked at 25 'to 5. The crust turned out to be crisper, but the crumbs remained soft.
Here's another cut:

[Allochka]

Allochka, I, for example, completely unstoppable to bake a ciabatta. I tried it once, so some kind of rubber nonsense came out. Since then I have not undertaken. Yeah nuuu ... There seem to be few products, but it's a pity to translate idle ...
Here is your temka bookmarked with fresh yeast. I am a bastard for not having time to thank.
Thank you, Allochka!
This time I will definitely fire up my pretzel Tortillan for experiments.
Thank you, Rodnul!

[Ritushka]

RitushkaWait a bit, please, fire up Tortillana. I'll also try to reduce the amount of dough a little. And I will make the calculation for the best option for Tortilla with yeast so that there is no excess left.
During fasting, bread is sold faster. Therefore, now I mainly knead for at least 2 kg of dough. And then: some - in Tortilla for her husband, the rest - for bread in the oven, for relatives and friends. Here are today's ones from the oven:

"Bee, bee, give me honey!"
"Honeycomb" from the oven:

And from the Princess:

[Ritunechka]

Ritunechka and those who looked at the light I wanted to calculate the portion of the dough as much as possible for Tortilla, but still with a small makeweight it turned out Bread from the makings was eaten immediately, there is no photo
And the "family portrait": "Twoa brother Ciabatta", here it is:

I prepared the dough in two containers with the same tab:
56 g water
56 g flour
2 g fresh yeast:

(* Flour and water can be taken 50g each)
Cover with foil. It was night:

Added:
180 g water
4 g rock salt
336 g wheat flour
* It is better to take flour first 300g, and then add if necessary. Since flour is different and the degree of mixing may vary in HP models.
For dark:
180 g water
4 g rock salt
3 tbsp. l. ground malt for dark bread
a pinch of ground coriander
330 g wheat flour
HP program "Yeast dough"
Outcome:


Lubricate the bowl with a brush.
Gently shake the dough out of the bucket:


Dark dough:

Lubricate hands with rast. butter and begin to fold neatly a couple of times: from edge to middle; stretch, lifting up from the middle of the piece; roll up, sipping, with a loose roll.
We get:

We cover with a film (or a towel, or a lid, or a saucepan). Leave it warm for 40-50 minutes.

We dust the surface (rug, linen towel) with flour on which we will spread the dough:


We take another rug, gently shake off the dough on it (you can pry off the edge with a silicone spatula):

Carefully separate the required amount of dough for Tortilla with a silicone spatula:

* For the first test, take 450-500 g.
We transfer it to a rug sprinkled with flour, giving the desired shape, by stretching (slightly stretching) from the center to the edges:

We cover with a microwave lid (or a saucepan, or a towel):

We leave for 40-50 minutes.
We repeat in the same way for the "white brother":

(* Actually, if you initially take 50 g of water and flour, then you can put the first bread and lay down the whole dough (it will be 520-550 g))

* For the first time, it is also better to take 450-500g of dough.

Or by turning it over (from the rug) or by gently picking up the dough from below (so that it turns out to be the dusty side on the palm and hand), we transfer the workpiece to Tortilla:

We close. Let it stand for min. 20-40.
Bake: 10 'by 5; 15 'by 4 (* possible by 3).
(* Next time I will try to reduce the baking time slightly)
"Negritosik brother":

Cuts:


And little white:

Incision:
White's cut:

Double:

[Ritunechka]

Hello New Year
Ritunechka, and not only Maybe someone else will be honored
I made a take-away ciabattka today

And I counted one piece for Tortilla.
For dough: 50 g water, 50 g flour, 2 g fresh yeast.
For the dough, we also add to the finished dough:
6 g of rock salt, 100 g of water and 200 g of flour.
Baked 15 'by 5.

Today "adyn balshoy ciabatt" from the oven.
I went "for a treat", so without a cut:

1. For sourdough (dough) in a bucket of HP, put:
Water - 100 g
Fresh yeast - 4 g
Flour - 100g
We cover with a film (polyethylene bag. And:
- we leave for 6 hours (or overnight);
- or for 3-6 hours on a warm battery.
2. After that add:
Water - 200 g
Rock salt - 10 g
Flour - 400 g (380g +/- 20g)
Yeast dough program
3. Further, according to the already familiar scheme.
Dump the dough into a slightly greased bowl. oil. Hands are also lightly greased with rast. oil. Fold up a couple of times and leave to rise for min. 40 - 1h
Add again. We divide into 2 parts or form the desired shape of the bread from one part.Lay on a floured surface (rug). Cover with a towel. We distribute for 40-50 minutes. Turn over or carefully drop (upside down) the workpiece onto a baking sheet or into a bucket of HP. We disperse another min. 30. We bake in the swing. preheated oven until browning (25'-35 '). Or in HP. I put "Baking" for 1 hour. Min. 5 I warm up the river without a bucket. Then I put the bucket in. And until the end of the program. You can still stand a little more after baking in a closed one.
* I set a fried crust, because my oven bakes delicately
* If the oven is very baked, then you can lay a rug before transferring the dough

And "almost a ciabatta" from Moulinex RZ 710100 ::


With "almost ciabattka" everything is the same. Only:

For sourdough (dough):
100 g whey
4 g fresh yeast
100 g flour
After 6 hours add:
200 g whey
8 g rock salt
2 tbsp. l. (xn) rast. oils
1 tbsp. l. (xp) sugar (honey)
400 g flour (380g +/- 20g)
* Before transferring the dough to the bucket, moisten the stirring rod with water. After making the bread, before removing it from the bucket, turn the rotation screw at the base of the pin (under the bottom). The bread is easy to get and the "navel" is neat

Today the ciabatta is made by the oven. * I took flour to a minimum:

Here are the baguettes I baked from this dough:



Nice ones turned out

Hello everyone!
Today I made a butter version. At the second stage, not only water was used for the required amount of liquid. Part of it was replaced with an egg and st. l. vegetable oil. She added art. l. Sahara. And this is what happened:

Hello everyone
Today there was an approbation of the recipe in a samushnitsa.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=494777.0
I made the dough today in the following chart:
- at the first stage: flour - 200g, water - 200g, yeast - 4g;
- stood under the film for 6 hours;
-on the second: water - 200g, salt - 12g, flour - 430g.
Since there are no components for ruddy in the dough, the top is greased with an egg. Dough in each cell for 24g:

After unfolding the dough, I closed the samushnitsa. The workpieces were parted for another 25 '. Bake: 7 minutes + stand 5 minutes:

Bottoms:

Cross and longitudinal sections:


The breads turned out to be crispy and soft in the middle.
The rest of the dough (436g) after steeping (45 ') was baked in the youngest Princess.
Harvesting before proofing. After - did not open:

[Marysya27]

What a recipe !!!!
Pts I love ciabatu, to eat))) I will not dare to cook.

And here such master classes are gorgeous, thanks, Marysya27!

Alla,! Molodess!
Tell me how you put the dough in a samshushnitsa! Something's not growing together! Is it flowing with a spoon?
An egg for beauty is sooo right !!!

[Accomplishment]

Accomplishment, Lenochka, in fact it is more viscous than fluid. But fluidity is also present.
Turn the dough (or part of it) out of the container onto a silicone mat.
* It looks like a blank in Tortilla (in the message above), only it is larger in size. For the ciabatta, we turn the dough into flour. For Samsushki, grease the rug. oil. Lubricate your hands with oil. Separate small pieces from a piece of dough with the blunt side of a knife (or a scraper) and - on a scale. With him, with a knife, we pry it and with the help of your fingers (you can use a silicone spatula) to transfer it into the cell of the drying machine and distribute it with your fingers (more with pulling movements, you can slightly flatten it with your fingers, but not hard so that the bubbles do not suppress) It is not necessary to try very hard to distribute exactly along the contour of the shape ...
To the brave experimenter

Thank you! I did it from yeast bulk (but it is also more drawn out than fluid, but thinner, I applied it with a spoon from a saucepan). I don’t "distribute" this at all ... Either the layer has rolled out and forward!
But your bread is super! It will also be necessary to knead and bake thicker. Especially when there is no time to wait for the bread to be baked!

[Completion, Helen]

Completion, Helen, you can not distribute at all, it will disperse. In the photo, in a frying pan (closer to the joint), you can see that the shape of the workpiece is not ideal. But on the edges (ribs) it is better not to go.And the dough, if you make it thicker, then there will be no rolls, there will be just porosity, but it will also be delicious. For such options, I have other recipes in store

Oh, yes, I'm in a hurry all the time! Therefore, bulk yeast without proofing ... eh-eh-eh!

[Lenochka]

Lenochka, don't cry. It happens to me too. Thank you for your diligence, my smart girl
RepeShok, Irochka, thanks for the kind word. I will wait with bread (s)

[Irochka]

Irochka,: rose: already seen
So the recipe for Tortilla is made. Then it probably needs to be redone, so that the option for the oven becomes the basis, and for the Princess - in the appendix. Or is this not the correct line of thought?

Then it probably needs to be redone

No need to redo anything.
This is the recipe for ciabatta, not tortilla

[RepeShock]

RepeShock, Irochka,
Completion, Helenhow are you there? Don't be sad, my friend. Speed ​​of reaction is sometimes very necessary. The next time it will turn out even better. Did you start the dough for a large tab or a smaller one?

Marys, I didn’t make the dough either yours or Lena Tim’s. Since the beginning of this year, I somehow don't have time for baking.

What I was talking about was me in a multi-bag from yeast bulk baked "snack triangles" (here such). And the unfolding process seemed to me low-tech. It asks for a round shape. But I didn’t think about proofing at all, because I associated more with pancakes - the bakes also rose. It is just like that, a little thicker than thick pancake. Not bread at all.
I will definitely try yours! Long ago I lick my lips at your masterpieces! Moreover, I took your "simplest leaven" as a basis, when once a couple of months ago I forgot the dough in HP, and it fermented, of course, into death. The principle is described so clearly and in detail that I, having started from a completely different point, still achieved the result

I agree with Irina - you need to carry it into the bread theme, and nothing needs to be altered !!!

[Accomplishment]

Accomplishment, Elena,
F-oo-oo-oo-oo-oo-oo, then it's good We continue the conversation

[Svetlanochka]

Hello everyone
Another version of baked bread from a samushnitsa, only without greasing the top with an egg, but baked in greased ras. oil cells:

With bottom:


Here is one, in addition to the last three-corners, I baked in a mini oven:



The girls were very pleased: Svetlanochka with baked breads from samushnitsa:

She baked Marysechkin's bread, ... also the dough still passed, but he knew that they would pro-sprinkle me like that with delivery, broke the hot one, took a picture and already in 11 nights, what kind of bread is there ... in general, the crust is really crispy, I could hardly resist so that the second would not try


Now you need to make the leaven according to the Marysin recipe. , I liked them very much, and most importantly, a lot of bread for 7 minutes of baking, this is saving electricity, for crust lovers just a godsend

AND Mirabelyshka, with "feather samples" in a sandwich maker:

Marysya27, Allochka! Smack !!! it turned out sooo cool in my multi-place sandwich maker! I made the first portion a little. I was too lazy to weigh and laid out lumps of dough by eye, as it turned out later, it was a bit too much. The next run was more correct. very fast, very tasty and not at all troublesome. And you can bake in a sandwich maker too! But in the Princess, in my opinion, it's more convenient, here you need to adapt.
The verdict of the family - enough bread, come on now these things!
We had breakfast wholeheartedly, the rest was taken in the form of buters to the library

... hopefully nice!
Rift and cut.


Do you recognize? "The simplest" and a ciabatta based on it from the cousin. Thank you!

Well, then I will add it myself for the owners of the cousin: oven, level 3, 17 '. After 8-9 minutes from the start, turned 180 ° from the fan

[Accomplishment]

Accomplishment, Lenochka, thanks for the clarification And the new bites or what's left of them?
Lenochka, I am with a double of praise
What is called "dopetrala"
My dear hostess You have prepared the leaven too! That's a surprise. Pleased !!!
Isn't it scary to cook and use it?

Hello everyone. I calculated the rate for bread in a samsushnitsa (yeast version).

For starter culture: 100 g of water, 4 g of fresh yeast, 100 g of flour.

After 4-6 hours:

For the dough: 130g water, 8g salt, 260g flour.
* In the trial version of the calculation, there was not enough test for one cell, therefore, one cell is empty in the photo. The deficiency in the number of ingredients has already been taken into account and corrected.
After kneading:

Smeared with rast. butter dish. Covered. Distances 45'-1h.

Slightly folded (palms are oiled with vegetable oil). We do not knead !:

It costs another 45'-1h:

Lubricate hands with rast. butter and carefully lay out 24g of dough in the cells of the samushnitsa. We distribute with slightly stretching movements:




Close the Darkie. We are waiting for 35'-45 '.
Bake 9'-10 '+ 2' stand. Can be removed immediately after 10 '.

Another hot cut:

Next time I will calculate the version with a leaven without yeast.

[Lenochka,]

And today I made your ciabatkas, in which they turned out

Everything is as it should be - with sourdough, proofing of the dough for 2.5 hours, folded twice + 40 minutes in the form of proofing.
In the picture are pale, in fact golden
And what a crust, mmmm
The granddaughter will definitely like it, he has a bread soul, just one bread in the palm of your hand
By the way, some people already hamster with their own sausage

Lenochka, beautiful bread And the eater "found her" I'm glad that she liked it. Thank you for your work and great result
I, too, today ciabattila in Smuglyanochka

Hello And here is the ciabatta from the Gemlux oven: