Ciabatta (without batch)

Yes, with rye flour it is more or less ruddy, but with wheat flour it is very noticeable.

About the lids. Ikea has inexpensive stainless steel bowls of the Blanda series of different diameters. They won't fit?

[Ipatiya]

Ipatiya, theoretically they can. I don't remember, they seem to be not quite light in weight. The only thing, it won't be convenient to shoot. In general, the lid can be made from a ceramic flower pot of the appropriate size.

Here you can see.

🔗

Aluminum is not the best material for bread.

Here I will argue)))
Aluminum is an excellent material for home baking - lightweight, heat capacity, durable! Professional bakeries, not only in Russia, work with aluminum molds.
And I will leave talking about the dangers of aluminum dishes to those who did not go to chemistry lessons at school ...

Just in case, for those who think aluminum cookware is harmful, the WHO report on the long-term storage of water in aluminum containers.
🔗 (note this is a link to the file)

Ikea has inexpensive stainless steel bowls of the Blanda series of different diameters. They won't fit?

Suitable if the height of the oven allows. All these covers are an imitation of a low vault, which retains moisture and eliminates pshikalok and other steam tricks ...

Detailed post about the vault and under
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for those who think that aluminum cookware is harmful,

It was not about the harm, but about the quality of the bread received. If we compare the same bread baked under a cast-iron and aluminum vault, then the second loses.

Girls! Can Ciabatta be baked in a convection microwave?

And I’m with a question! The girls who bake ciabatta in multicooker. Are you putting the dough into an already heated cartoon? I carry out an analogue with an oven, we preheat the oven ...

In my pressure cooker, I first defrosted the dough, and then I baked it right away - I didn't heat it up. True, the holes turned out to be small, maybe because half of the flour was whole grain, but it suited me - it was convenient to make a sandwich.

Hello everyone!
Oh, Ksyusha has appeared! Hello mistletochka!
I think so, each baking method has its own merits and its own troubles. Cast iron is great, but terribly heavy. I almost cut my hands with my cauldron. Ceramics have their own problems: firstly, it beats, it can burst from a sharp change in temperature. But the duralumin (I don't know where we got it from, probably from the times when aircraft factories produced consumer goods) are lightweight and problem-free. And it turned out quite well, too. But, of course, what comes out of the cast iron ...! Therefore, now I mainly bake in a cast-iron duck, Ikeevsky.
It's been a long time since I did this chiabetka, I looked at your beauty and I also wanted to. I'll wait for the weekend!

And I kneaded. True, I don’t know how, or rather what I’ll bake in ... I’ll decide on the spot.

You will tell me later?

Irina, and I came to say thank you very much! I just put my family on your ciabatta for a while, we liked it very, very much! True, without a photo, but they started talking about a duck ... I'll go and put it probably

Hi Natasha!
To your health and new ciabats!
And the oven is convenient in the duck, yes. I just drag the workpiece directly on the paper, where it stood, by the "ears" into a well-heated cauldron. Do not warm up the lid. When the workpiece has been transferred, pour a little water on the inside of the lid, cover the roaster and into the oven. Before the end of baking, remove the lid and bake until browned.

You will tell me later?

I'll tell you when it will be about. Today baked, according to the accelerated version. To taste - very much, in appearance - no. Kneaded again.

I also have it in the morning, I will bake it tomorrow, I almost always have a 24 hour loaf

I also have it in the morning, tomorrow morning I'll bake it, I almost always have a 24 hour loaf

I'll tell you when it will be about. Today baked, according to the accelerated version. To taste - very much, in appearance - no. Kneaded again.

here baked

here baked

What a beauty, but where is the cut cut? I want to admire 🔗

What a beauty, but where is the cut cut? I would like to admire -582878535.html]

While it gets cold ... usually like this,

it's already stop

here baked

Well, Irisha! Well done ! My songs!
What a beautiful bread, flat - Italians are resting ...

Thank you Irish! I really like that there is no hassle with it, only time is spent on heating the oven with a pan and that's it. Today I baked like you, along with paper, no difference, only the paper stuck a little in the middle, I had to peel it, because I'd rather go straight into the pan as before without paper.

Thanks for the thought, I'll try without paper too. By the way, right here there is a video showing that the craftsmen make such bread without paper.

Thanks for the thought, I'll try without paper too. By the way, right here there is a video showing that the craftsmen make such bread without paper.

I learned from it, I also need to try to bake with powder, well, now after 22, tomorrow I'll fly to Vietnam soup Fa to eat eat and 15 cm shrimp

And in the morning I had a headache, and decided that I had every right not to bother with the oven. And she poured everything into MV, for 60 minutes. The son came, tried it and made a verdict that the ciabatta is more satisfying in the cartoon. The first time I took a risk, it turns out that it is a very good option!

I also had a task - to bake bread in the Shteba pressure cooker without a "headache", that is, with a minimum of labor. It didn't work the first time. Today I made adjustments and the result is completely satisfied.



Of course, this is not a ciabatta, there are no large holes due to the peculiarities (or rather the absence) of molding and specific baking conditions, but it suits me. Ira, thanks!

[Omela]

I also did it, only the top is pale, well, like in a cartoon. And in a pressure cooker, it turns out rosy on both sides? Omela, and what did not work, where was the adjustment needed?

[Natasha]

Natasha, I turned the other side over and fried. The second time I increased the baking time to 25 + 20 minutes. And after I poured it into the bowl for 1 hour, it defrosted. The first time I baked right away.

[kil]

Ksyusha! What a beautiful girl ! Lacy, as always you have bread! And the color is like whole grain!
Good health, dear

Ira-kil! I understand that I am writing to you already in Vietnam! Happy to go, it's terribly interesting! As my grandmother used to say: "Go healthy and come healthy!

[kisuri]

kisuri, yeah, I'm already here. Thank you. I went to the beach for a swim

[kisuri]

kisuri, yeah, I'm already here. Thank you. I went to the beach for a swim

Great Ira! Have a good swim! And rest!

I looked at your ciabatkas, and today I made the same for breakfast:

What a delicious, fragrant and simple bread! Thanks to Misha from LJ and to all of you!

[after being poured into the bowl for 1 hour, defrosted.

Now I will also try to let him stand for an hour. And for some reason I did not think that you can turn over Thank you for the hint!

[Natasha]

Natasha,
Irchik, how beautiful on white flour !!!!

Duc ... she is in Africa on white! This is your interesting flour, with whole grains in it. In general, I want to try to add a little solid to make it look like yours.

This is such an interesting torment for you

We don't hold the other.

AHA!

I baked another loaf today

Everything is more beautiful and more beautiful !!!
Well, have you bought something in the Pacific Ocean?

Irisha in the South China Sea, but the water was exceptional this year, they didn’t come out for an hour, but were fed with solid delicacies ...

Wow, what a beauty!

Irchik, my hello, now I also make rye-wheat without kneading.

Irish, you are so great! Such cakes are delicious !!! Especially dark.

Yeah, sprinkled with white sesame seeds, and black with seeds, delicious, only on the scales +5, now I'm baking for my husband

I look at everyone, but I did not succeed (((the dough stood for 12 hours and did not rise at all, something with dry yeast does not fit my dough, but you can try with live?! and for some reason everyone who uploads a photo from me you can see everything, only a few .. I click download and nothing, how to set it up to see all the photos, otherwise some are visible, but those that are most interesting to see do not show (((

[kisuri]

kisuri,! Thanks for the recipe! I cooked in the Tristar pizza oven. 20min at max, then at medium division. The first time it turned out with smaller holes, but delicious, and the second time just a wonderful ciabatta!

I tried to bake a ciabatta today. They seem to be quite good in appearance. While they are cooling down. Tomorrow I will look in the context.
She baked without a stone, put a bowl of water down for steam, but the top was a little fried, because there was nothing to cover. Then I remembered the foil and covered it. I should have put the foil on right away. The bottom came out normal.
I made the dough using Zekova sourdough, decided to experiment and see what would come of it. We will taste it in the morning. And I will add a photo report.

Thanks for the recipe. The bread turned out as it should. I did the formation and the last detuning not on baking paper, but on an incomparable rug (you know, such brown ones) and baked on it in a 7 liter cauldron under a lid for the first 15 minutes. The crust was hard when ready, smeared it with sunflower oil and in a towel - everything became soft. Foolish at once for breakfast)))

Tell me, please, when we remove the cover, the remaining 20 minutes. reduce the temperature and to what?

What a cool recipe! The taste is awesome, the view too, the smell is beyond praise! Simple, inexpensive in time! The recipe is just a bomb!

The husband said that this bread is REAL !!!! He demanded to immediately put a new portion and be sure to take this ciabatta to mom!



I cooked in the AG, at 265 * C. 20 minutes covered with foil, then another 10-15 minutes without foil. Sprinkled with whole grain flour on top of the bread and sprinkled the mold too. Floured looks very nice!
Nothing stuck, flew at the expense of times!



By the way, I took the usual flour, premium, only 10.3 protein. But on the advice of Misha I took less water, 330ml. Everything worked out the first time!

[kisuri]

kisuri, thank you very much for such a not troublesome recipe. We really enjoyed . I will repeat it more than once.