Ciabatta with rye sourdough

Category: Sourdough bread
Ciabatta with rye sourdough

Ingredients

Bakery flour 250 g
Salt 7.5 g
Warm water 225 ml
Rye sourdough 50 g
Butter

Cooking method

  • Ciabatta is such a delicious Italian bread, with big holes and a crispy crust.
  • The dough, to get silky, requires Italian durum flour or our bakery, and long kneading, at least half an hour, proofing in a warm place - from 2 hours.
  • To do it manually - you won't want to do any ciabatta, in other models of HP you need to knead it - it is necessary to put the "pelmeni" program more than once, then take it out of the HP and let it sit in a warm place.
  • In this bread maker, with the necessary manual setting of the program - kneading for 40 minutes and proofing for 3 hours, a decent result is obtained.
  • Put 2 tbsp in the bucket. l. sourdough, flour, salt on top - and an important point - pour half of the water, that is, 100 ml - this is to make the gluten development process more fun.
  • Pour the second half of the water during the 2nd batch - carefully, half a tablespoon at a time - pour it in - let the HP stir, then repeat the process, and they did not forget to throw the butter almost at the very end.
  • Does the dough become silky at the end of kneading?
  • Ciabatta with rye sourdough
  • So we did everything right!
  • Now let it brew in the heat for 3 hours, right in the bucket!
  • After the end of the proofing:
  • Ciabatta with rye sourdough
  • Has risen almost to the brim!
  • This is not a very pleasant, but extremely responsible part.
  • Sprinkle flour on the board, it is also better to dust your hands with flour - and pick out the dough from the bucket. It will settle instantly!
  • It's good if you have a silicone spatula - it will make things more fun.
  • Divide the dough into two parts with a scraper or knife, fold it up, place it directly on a baking sheet covered with a silicone mat or baking paper, sprinkle flour on top and send it to an additional rise in the oven with the light on, and put a pan with hot water down. 45 minutes is enough (for starter, of course, not enough ....).
  • Ciabatta with rye sourdough
  • Then we preheat the oven to 200 degrees, put an empty baking sheet there to heat up, then, together with a silicone mat, transfer our ciabatta to a hot baking sheet and send it to the oven.
  • It is recommended to spray the walls of the oven with water (if gas).
  • If the oven is electric, and even with circulation, just turn it on for 5 minutes - and you can put it on. It is highly undesirable to spray the walls of the oven with water!
  • You can put a container of water on the bottom.
  • First bake for 20 minutes, then reduce T and bake for another 15 minutes.
  • Of course, it would be better on stone - but I have not.
  • There are not many holes - I broke it hot, otherwise it won't last until morning.

Cooking program:

Manual setting

Note

Recipe idea HERE!!, thanks to all the authors of the recipe!

friend
I have a Panasonic 2500. I am interested in how to make rye sourdough? Can somehow do without it. I here read several recipes on the forum - it is very dreary and long to give it.
MariV
Very easy to replace with pressed yeast.
And an excellent version of rye sourdough RIGHT HERE... Easy to do, just as easy to clean.
friend
Quote: MariV

Very easy to replace with pressed yeast.
And an excellent version of rye sourdough RIGHT HERE... Easy to do, just as easy to clean.
Thank you.
MariV
To your health!
redleafa
Thanks for the recipe. I baked "ciabatta for 4 hours" with yeast, and now, as soon as I finally get the sourdough, I will definitely make it according to your recipe !!!
MariV
Everything will work out!
Diama
How much oil do you add? And what? Creamy? or vegetable?
Bosco
looked at other recipes, apparently still olive oil 25 gr., but let's wait for the author with corrections :)
MariV
No, there will be no fixes! The butter in the dough is butter, I like it better!
Bosco
I am not against butter :) just how much is needed?
MariV
A little more than a teaspoon for this amount of flour.
Manna
Interesting idea ... on rye sourdough ... will have to try Olgathanks for the recipe
MariV
To your health! Although, I was not particularly impressed by this work - you have to eat right away, then it's harsh.
I tested it HP Brand for long kneading and proofing - it turned out well! Now I drive this hp every day - it kneads and defeats it perfectly!
Manna
Harsh? Because of which? Maybe you need to let it stand a little longer before baking?
MariV
Well, flour + water + sourdough - on the second day there is usually harsh bread!
Manna
Well, I'll try it anyway. I'm still wondering
MariV
Try it! If anything - for crackers later.
Manna
ABOUT! We will always have time for this Especially since I love crackers especially from loose bread
MariV
!
Manna
Olga, I'll come to you with a report and thank you
I cooked according to your recipe, only instead of water there was milk. Kneading on "Pizza" Panasonic, turned on twice before the proofing. She defended the first time for 3 hours, the second for 1 hour. Baked in an airfryer. 20 minutes at 180 ° C on the lower rack at low speed.
The shape, of course, is not Ciabatt's, and the size is very small. Such a little bun
Ciabatta with rye sourdough
I broke it while still warm and could not resist trying. The bun is quite dense for a ciabatta, but ... it's delicious
Ciabatta with rye sourdough
MariV
To your health, dear! It doesn't matter what form and what is added to the dough - the main thing is to like it!
Diama
I have a bunch of questions.
The dough turned out to be liquid (. Although I seemed to do everything according to the recipe. I didn't even save the picture when I printed the recipe, well, I didn't know how "silky" it should be. siutations - I added flour, put it on the battery. After 3-4 hours it still rose. But I really don't know - is it possible to do this with the starter culture - to proof it twice? , does it not peroxide?
For the second time already porous it became, I dumped it on the board - it was blown away, and it barely holds on to the heap. I put it on a baking sheet - it spread like cakes. Did you need more flour?
And in general, I'm wondering - why is it not baked immediately after lifting (in the same bread maker)? Always (not just in your recipe), they throw it out, it is blown away, then again to defuse it.
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