Chiabulla

Category: Sourdough bread
Chiabulla

Ingredients

Rye sourdough 100% moisture 100
Whole grain wheat flour 100
Wheat flour, premium 100
Salt 5
Water 137
Vegetable oil 10

Cooking method


    For a long time I dreamed of baking Italian ciabatta bread, but every time I was stopped by something that, as it seemed to me, was very long in time, laborious, difficult, and I didn’t find a suitable recipe, so that on rye sourdough, so that “everything is simple and fast,” very high in calories and so round buns! I just don't like pure white bread and rolls. And finally it happened! My chiabulls are based on the recipe from the blog of the Bread Millers "Chabatta on rye sourdough", but I have simplified this wonderful recipe and adapted it to my capabilities, goals and objectives. I understood in advance that I wouldn't get huge holes on small buns, so I didn't set such a task, but it was interesting to get a very porous crumb, a thin crisp and work with wet dough! In general, “crossing” ciabatta with buns, I got what I was striving for - ciabulla (the name was born by itself)!

    Dough. I mixed 100 g of rye sourdough 100% moisture, 137 g water, 100 g whole grain flour, 100 g premium flour Makfa and let the mixture stand for 10 minutes. Then I added 5 g of salt, kneaded the dough, stretching it from the edges and folding it for 10 minutes right in the kneading dish. Leave for proofing in a kneading dish, greased with vegetable oil for 3 hours. During the first hour and a half, every 15-20 minutes, very carefully stretched the dough from the edges and folded

    Forming. Very carefully, I dumped the dough onto a well-floured table and with a scraper divided the very tender dough into 6 parts. Each piece was carefully pulled out and folded with an envelope on each side, taking care not to damage the resulting bubbles, and placed in the cells of Tescom's silicone bun mold with the seam down. Covered with a linen towel and left to part for an hour and a half

    Bakery products. She baked in an oven preheated to 250 degrees directly in a mold on a stone: the first 10 minutes with steam at 250 degrees, then 15 minutes without steam at 220 degrees. I cooled the finished chiabullas on a wire rack, I will store them in a linen bag, if, of course, there is WHAT left to store ...

The dish is designed for

6 items

Cooking program:

Oven

Note

I really liked working with such a wet dough, I can not even convey the sensation - the dough is tender, silky, very pleasant texture, elastic, stretches well, already translucent, does not tear, it seems sticky, but easily leaves the hands moistened with cold water or oil, the table surface and a pastry dish ... And what a fascinating spectacle to watch how the buns increase in volume in the oven before our eyes ... In general, I got 6 very tasty, crispy and porous chiabulls !! Help yourself! All bon appetit and a delicious diet for losing weight! 1 chiabull - 144 kcal

Micha
Chiabulla Chiabulla Chiabulla




Especially for those who monitor nutrition, it calculates calories and BJU (calculation for 1 chiabull):

Chiabulla
Marunichka
Well done! The most beautiful ciabula!
Micha
Marunichka, Larisa, a huge thank you for your attention to my chiabullochkas and a high assessment! 🌺 I really cooked with love, ❤️ because I really liked the process of working with the dough tactilely! 👍🏻 The house was cool enough, not hot, surprisingly very wet dough, and not "floated", kept its shape, rose up, as expected, did not spread in width! Proving time, of course, can be adjusted - you need to look at the state of the test.The baking time can also be adjusted slightly depending on your oven, the main thing is not to overdry! Next time I will make in the form of small baguettes, too, in Teskomovskaya form and "play" with flour (I want more rye)
moleka
I have prepared a good table bread

Chiabulla

Thank you
Micha
moleka, super! 👍🏻 Thank you so much for the trust in the recipe and the prompt report! 🌺 I didn’t even expect that so quickly, because she herself “matured” to make this bread for several months! Yes, indeed, with such a "set" of flour, this bread can be called "table" bread, it has a characteristic rye sourness, which is very successfully combined with whole grain wheat flour and corrects its taste (in my opinion). I got only one chiabullik to try, so I didn't even have time to take a photo of the cut, I was in a hurry, I was afraid that this one would be taken away too. Next time I will definitely eliminate this annoying misunderstanding and show my bun for the cut. Mine ask for more, everyone liked it! I am very glad that you also liked the ciabullochka! 🌷
moleka
I estimated the volume and immediately made a double portion. By the way, my flour took more water, I added 30g, and it seems to me it was still a little, but I have strong flour of the highest grade, maybe that's why. And at the end of the roll I even found big holes

Chiabulla

In general, the structure is almost ciabatta 😁👍
Micha
molekaCool holes! 👍🏻 Thank you so much for sharing your experience and for the great photos! True, you already have a ciabatta, and everything is correct - the amount of water, of course, is regulated depending on the flour used. Yes, on my buns there were approximately the same pores as possible for a small volume of the product
If you need more volume and do not shape the product the way I do (with small buns), then it is better to use Elena's original recipe from the Bread Mills blog, which I took as a basis 🔗 (I'm not sure if you can put a direct link to the original, I would like it to be in the description, but I can no longer edit the recipe).
The main differences between my recipe and the original:
1. Took half of the norm, as it was necessary to fit the amount of dough into a mold
2. Flour: I did not cook a dough on whole grain flour, but just took a rye sourdough of 100% moisture, pre-freshened, at its peak, also the original does not indicate what kind of wheat flour and in what proportions the author used, I used exactly those ingredients that pointed out. Yes, my whole wheat flour also usually "requires" more liquid, but this time I did not risk it and did not add additional water, since it was important for me to keep the shape of small pieces.
3. Manual kneading, Simplified, folding was carried out directly in the kneading dish
4. Forming and proofing: small buns, not in a towel, but directly in a silicone mold, which I placed in a deep baking sheet and covered with a towel on top
5. Baking with steam, not under the hood
6. Baking temperature - I lowered the temperature to 220 after I removed the steam, since my products are still small in volume
Nana
Thanks for the very detailed recipe. I will definitely try it as soon as I buy whole grain flour.
Micha
Nana, Oksana, thank you for your interest in my chuabullochki, 🌷 I will wait for the result! I am sure that everything will work out and I hope that you will like it!
Nana
Quote: Micha

Nana, Oksana, thank you for your interest in my chuabullochki, 🌷 I will wait for the result! I am sure that everything will work out and I hope that you will like it!

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