Swift Ciabatta Crocodile - Coccodrillo Ciabatta

Swift Ciabatta Crocodile - Coccodrillo Ciabatta

Category: Yeast bread

Ingredients
wheat flour c. from.	500g
room water T	420ml
dry instant yeast	2 tsp
salt	15g
olives if desired, drain from liquid	1 can

Cooking method

• ciabatta - such as I wanted, with giant holes - I didn’t work according to 8 tried recipes .. I danced over them for days, and in response - nothing! a miserable pancake with two holes for a three-kopeck coin (insulting ..
• but if you love ciabatta as I love it - what are the unfortunate 8 recipes! try the ninth! and - oh, miracle !!! accept))
• this ciabatta can only be kneaded in a powerful food processor.
• All ingredients are roughly mixed into a lumpy mass, leave for 10 minutes.
• after 10 minutes, use a spatula or hook to knead the dough. starting from the 10th minute of kneading, we follow the dough - it grasps into a smooth silk ball. a sign that it is ready - the dough is held in a lump on a spatula or hook, impudently climbs over it and climbs into the motor of your mixer, along with this - it peels off the walls and bottom, leaving them clean. I knead at the highest (4th) speed in my combine, it grasps for me in the 10-14th minute. then I change to first speed and stir in the olives.
• transfer the dough into a container well greased with olive oil. leave to ferment at room temperature for 2.5 hours - it should grow 2.5-3 times.
• after 2.5 hours, pour the dough onto an oiled table, divide it into 3 parts with a scraper, somehow pull it to the center - it's all the same, because it will creep out after proofing. put each piece on a piece of baking paper. cover with oilcloth greased with olive oil. leave for 45 minutes.
• heat the oven with a baking stone to 240-250C. I check the T of the baking stone with an infrared thermometer. In my electric oven, the stone heats up to 240C in exactly 45 minutes while the proofing lasts.
• sprinkle the workpieces with water, drop them onto a stone along with baking paper. I slip a cardboard box from a box of chocolates under the paper, and then pull the bread on a piece of paper from it by the piece of paper on a stone
• bake for 15-20 minutes, until the top is browned.
• we take it out, let it cool, and here they are - holes
• I apologize in advance - I'm not a photographer, and even a white crumb - you can't photograph it at all ..
• dough after kneading and after 2.5 hours of fermentation
• baked bread
• 
• holes

Cooking program:

2.5h + 45min + 20min

Note

recipe and technology from here 🔗

Similar recipes

Ciabatta by Peter Reinhart (on pulish) (Scarecrow)

Ciabatta (kneading in a bread maker) (Bunny)

Ciabatta without kneading (kisuri)

[Ludik]

Ludik, hurt the holes !!!! And lay, pancakes - pancakes !!! And what can poor relatives do without a stone?

These are the holes! Super!!! Lyudochka, I have a manual five-speed mixer. Will this unit pull the batch?

Lyudok wonderful ciabatta, I just want to bake it right away
And I, too, with a question: will our favorite cube pull this dough?

[Little]

And what can poor relatives do without a stone?

Little, without a stone, I think, it will not work .. it is necessary to replace the stone with something .. but it will not work on a baking sheet - you need a hot stone, so that the heat goes sharply and lasts for a long time, then it will jump like that.

Lyudochka, I have a manual five-speed mixer. Will the batch pull this unit?

Marisha, and what is its power? my combine is 600 watts, you see, it can do it .. if it is weaker, it can do it too, but you will have to wait longer until it grabs. Tomorrow I will try to add a video, what kind of dough in the kneading - it is liquid, like jelly ..

And I, too, with the question: will our favorite cube pull this dough?

Natashik, so today I was thinking about this question, because I don’t have the strength to wait 12 minutes until it grabs at the end of a very liquid, straight jelly, I'm afraid it will crawl under the knife and that's all .. I'll have to try .. and the olives will have to be manually interfered .. if you try, will you tell?

girls, thanks for the praise for my holes !! I myself was so happy when it turned out, no words! already baked three times - the family demands

I tried it once, then washed the harvester from the dough for a long time, try again or something
In general, at such moments, I really want to have a normal kneader ... but then it goes away, we don't do ciabatta every day

here I also have a batter in the harvester not very much, because it quickly crawls under the knife .. unless you try to pour in half of the water, and the rest later .. but it's sooooo liquid, I'm afraid you won't be able to mix all the water in at the end, if with knives ...

The question is, where to buy a stone?

Lisss's, oh what wonderful ciabattyats you have, I put them in the tabs - I will definitely try to make them.

oh, I can’t .... how did you develop this gluten .... straight film, like mica ... LyudiK !!!! you are master. Mono will I be your daisy?

it's small - buy a dough mixer, if anything, I already have an hourglass clock

[IRR]

The holes are cool!

business is small - buy a dough mixer, if anything, I already have an hourglass clock

IRR, and what stone is already there?

Not a fig - I have no stone, but HP kneads regularly! I'll try! Baking the razo: girl_skakalka: warming up!

[xfqrf]

girls, try it - I got them the first time I was just stunned myself just so many failures have already been, and then I look, such pancakes are lying, I no longer hoped for anything .. and they are like let's swell, vapsche !! I’ve been sitting in front of the oven door like in a movie three times already baking, no fiddling with them, only kneading, but it turns out delicious

The question is, where to buy a stone?

xfqrf, you need to ask your fellow countrymen in the St. Petersburg branch where they buy. I bought from Lily-Lulek, very nice, plump

MaryV, Olya, so I looked - the girls here on the forum baked ciabatta on baking sheets, and they swelled! so I don’t know - maybe it will work out? will you try - will you tell?

Irr, I love thee !!

girls, I'm not a photographer, and it was dark, sorry for the quality, but here's a piece of the video - how it is going into a lump starts to lag from the bottom and the walls

I baked the last one, on rye sourdough, on a baking sheet - I warmed it up properly at T in the oven 250, and then threw my ciabatta there! Nothing happened ...

I baked the last one, on rye sourdough, on a baking sheet - I warmed it up properly at T in the oven 250, and then threw my ciabatta there! Nothing happened ...

and I baked Mishina's stack - in general, the dough was stirring with a spoon, for 2 minutes, and it turned out that way too, with holes (: this: without a stone, and without a kneader ...)

[Mistletoe]

cool! then God himself commanded to do it !! Mistletoe, heard ??? turns out without a stone !!

Mama dear This is a ciabatta! If it turns out without a stone, then we will try, otherwise I was upset ...

Lisss, thanks for the recipe! Sculpted yesterday on the 1st! Doesn't fit .... Everything worked out very well! Hell in the new AG (Tiger cub ordered to live long last year, I had to take Hotter Elite). Baked at 205 gr., Low speed 1 big ciabbata 45 minutes. Everything was baked, everything worked out! With butter and caviar, in general - mortality! Thanks for the recipe! All a Happy New, successful, happy Year!

[diza67]

diza67how glad I am that everything worked out !! but what about photography? Very curious to see how it turns out in a / g?
and you with the come !!! started well !!

One of these days I will still bake, I will try to lay out. It turns out great!

I carry my THANKS for a wonderful recipe. I didn't think I could bake this myself. Knead with a mixer with spiral nozzles for dough (Bosch 450 W), baked on a pan in the oven at maximum temperature, sprinkled with rye flour. Thanks to you, we are now with our homemade ciabatta.

The holes are cool! NRA! I'm going to do this.
And the title is great. I (ka Cheburashko) always BJ Crocodiles! Especially edible then! :-)

Thank you, very cool.