Marysya27
Beauty and freedom is ciabatta !!! Very, very, very good ciabattushki, and the oven works as it should
Helen
Quote: Maryya27
how to
That's for sure!!!
Helen
Ciabatta fermented with 50% moistureCiabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.
(Yuri K)

With potato-hop sourdough (no flour)
60g-sourdough
60-g-water
120g premium flour
Dough
Opara
350g-water (cold, ice)
500g-flour (mix-400g-1s, 100g-c / z millet.)
30min autolysis
When kneading, add 50 g of ice water (in three stages, until absorbed into the dough)
with the last introduction of water, add salt-12gr, and 30-50gr-flax seed)
knead the dough to a bun .... I have 12-15 minutes
Marysya27
Elenushka, for a long time I haven't brought thanks for the ciabatts Although I regularly bake both ciabatkas and breads according to other recipes in the form of ciabatkas
Today I baked rye bread, and my husband asks: "Why do you bake different breads if you know that your husband loves ciabatta?"
So our family thank you And heartfelt congratulations and wishes on your birthday!
Ciabatta fermented with 50% moisture


Well, a little of the overlooked:
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture

Helen
Marysya27, you are mine, beauty !!! What ciabbatki, well, just beauty !!!
Quote: Maryya27
Today I baked rye bread, and my husband asks: "Why do you bake different breads if you know that your husband loves ciabatta?"
that's right ... we have the same ...
here they baked fashionable bread
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
so mine, no one ate it only me, delicious bread, but like this ... I put it in the freezer and get myself a little ...
Thanks for the compliments!
Marysya27
Quote: Helen
here they baked fashionable bread
Looks awesome. I would eat. What kind of bread? Can be used instead of or together with a cake
Helen
Quote: Maryya27
And what kind of bread?
Rye custard with sourdough ... with dried fruits and nuts ...
Marysya27
Vkuuusnooo sounds and looks
liusia
Devuni, what deliciousness you baked. I sit and I can't get enough of it. The Internet works so badly for me, almost does not pull, and I can not go. Once I go in, and almost no messages are sent.




Elenochka, I bring you my thanks for another masterpiece with a thick dough. I really liked it. And of course Yurins rule yeast, and how! Here is my report !!!
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
shoko11
Elena, thank you so much for the recipe, on trips ciabatta is the most favorite bread, but I have never baked it myself, yesterday was its debut, I really liked it.
Helen
Quote: shoko11

Elena, thank you so much for the recipe, on trips ciabatta is the most favorite bread, but I have never baked it myself, yesterday was its debut, I really liked it.
Oh class! And show ?!
shoko11
I didn't have time, they ate everything. I'll put it on again, take a photo.
shoko11
Second batch
Ciabatta fermented with 50% moisture
Marysya27
It turned out gorgeous
shoko11, Elvira,
liusia
Elvira, the most gorgeous ciabatta turned out !!!!
Helen
Quote: shoko11

Second batch
Ciabatta fermented with 50% moisture
to go nuts, what a beauty !!
shoko11
Thank you girls for your kind words. I made it with the simplest sourdough, the second batch was brewed longer and not so bubbled inside, although I regularly feed the sourdough. I also concluded that when molding, the less you squeeze the dough, the better. But the hands still reach out to tighten the edges)))
Helen
Quote: shoko11
I also concluded that when molding, the less you squeeze the dough, the better. But my hands still reach out to tighten the edges)
No need to change anything, watch my video
shoko11
Helen, I understand, a craving for symmetry))
Marysya27
Hello everyone
Pre-holiday ciabatkas
Only from the oven
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Evening on the way:
Ciabatta fermented with 50% moisture
Elenushka
Helen
Marysya27,
Marysya27

Ciabatta fermented with 50% moisture


Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture

Helen
Marysya27, what kind of flour do you bake from?
Marysya27
Elenushka, these are from wheat. And so I mix wheat with c / z of my own grinding, less often with a part of rye flour or spelled. I added a bit of buckwheat a couple of times.


Sometimes, when grinding grain, I sift flour in stages. I get 1 grade, 2 grade, 3 grade and bran
Here is after the first grinding:
Ciabatta fermented with 50% moisture
Light 1 grade is sown from it.
Here is the 2nd grade:
Ciabatta fermented with 50% moisture
This is the 3rd grade:
Ciabatta fermented with 50% moisture
For comparison (after sifting): 3rd grade and 1st grade (in a spoon):
Ciabatta fermented with 50% moisture
Here's the bran:
Ciabatta fermented with 50% moisture


Ciabatts from the morning party:
Ciabatta fermented with 50% moisture
Helen
Quote: Marysya27

Elenushka, these are from wheat. And so I mix wheat with c / z of my own grinding, less often with a part of rye flour or spelled. I added a bit of buckwheat a couple of times.


Sometimes, when grinding grain, I sift flour in stages. I get 1st grade, 2nd grade, 3rd grade and bran
Here is after the first grinding:
Ciabatta fermented with 50% moisture
Light 1 grade is sown from it.
Here is the 2nd grade:
Ciabatta fermented with 50% moisture
This is the 3rd grade:
Ciabatta fermented with 50% moisture
For comparison (after sifting): 3rd grade and 1st grade (in a spoon):
Ciabatta fermented with 50% moisture
Here's the bran:
Ciabatta fermented with 50% moisture


Ciabatki from the morning party:
Ciabatta fermented with 50% moisture
Fuck this, work ...
liusia
Quote: Marysya27
And so I mix wheat with c / z of my own grinding, less often with a part of rye flour or spelled. I added a bit of buckwheat a couple of times.
I'm in deep shock !!! This is yeah! This, I have no words of delight !!!
Marysya27
Girls, thanks for your support and shared understanding
Helen
The next ... I made a wetter dough, for 500 g of flour-430 g of water ...
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Marysya27
Magical And delicious-wonderful

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