Ciabatta in 4 hours

Ciabatta in 4 hours

Category: Yeast bread

Ingredients
High protein flour (12-13%, like Manitoba)	250 g
Warm water (that's exactly how much, I did not describe myself)	225 ml
Salt	7.5 g
Dry yeast	3.5 g (half bag)

Cooking method

• Here's a description from the source:
• To prepare the dough, you will definitely need a mixer or food processor, a regular bread maker will not work (I tried). Best of all, of course, something like Kitchen Aid or Kenwood, but as a last resort, a regular mixer with paddles will do.
• Put all the ingredients in a mixer bowl or tall bowl and start mixing with a mixer. At first, you get a liquid mixture that is incomprehensible, but you need to mix it further, for 10-15 minutes at high speed, until the dough becomes homogeneous and begins to peel off the walls and tightly envelop the mixer blades.
• Cover the bowl or bowl with plastic wrap and heat for 2-3 hours.
• The dough should bubble a lot.
• Put it on a work surface, thickly floured (the dough sticks to everything !!), divide it into two parts, sprinkle with flour, cover with foil and a towel and leave for another 45 minutes.
• At this time, preheat the oven with the baking sheet to the maximum.
• Gently pull out the risen chabatts and place them on baking paper, and on a hot baking sheet.
• Bake at the maximum temperature for 10-12 minutes, then reduce it to 220 * and bake for another 12-15 minutes.
• Finished chabattas should be brownish-golden in color, plump and make a hollow sound when tapped.
• Place them on a wire rack and let cool for at least 10 minutes.
• 

Note

I found a recipe for ciabatta in the internet for 4 hours. Today I decided to make it according to this recipe. It turned out, in my opinion, very good!
From myself, I can add that I took the flour from which I usually bake bread in a bread machine-Sokolnicheskaya bakery and made sure that the result was no worse with it.
The original source with additional photos of the process is here 🔗

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Ciabatta in 4 hours (Anastasia)

[Alexandra]

And I finally got to the ciabatta. At the same time I tried a homemade stone for the oven. I think the next time I try to knead, nevertheless, in a bread maker, on the DUMPLES mode. The stone is clearly overheated, even the paper turned black, next time I will use the recommendations Alexandra... Here is the result, in general ...

[Alexandra]

And I finally got to the ciabatta. At the same time I tried a homemade stone for the oven. I think the next time I try to knead, nevertheless, in a bread maker, on the DUMPLES mode. The stone is clearly overheated, even the paper turned black, next time I will use the recommendations Alexandra... Here is the result, in general ...

Freken Bok, a very beautiful ciabatta turned out! And about using a bread maker for this recipe, IMHO, the author of the recipe was right - it won't work - it's just that the speed is not what is needed for this recipe. Here you need everything to be foamed, and in x. etc. this will not happen. But if you do try, then please share the result.

[Anastasia]

Anastasia , the next time happened already tonight Kneading bread maker, DUMPLES mode. I helped her a little with a silicone spatula, the dough strove to spread on the walls. Then I left it in the same bucket for 2.5 hours. This time I sprinkled water from a spray bottle on the walls of the oven. Baked for 10 minutes on maximum heat, 10 - at 220 *. The crumb structure is exactly the same, and the crust is thinner, less coarse. And the ciabatta itself is less ruddy. Here.


........................ ............

It still seems to me that the matter is not in the speeds, but in the consistency of the dough, rather liquid, the amount of yeast, relatively large, and the temperature regime.I do not have a combine, and while I was kneading the dough with a mixer for 10 minutes, my heart was bleeding, so, I think, the end of my old man will come now. Kneading, by the way, with spirals, because the dough strove to crawl along the corollas onto the motor. It turned out to be much less troublesome in the bread maker.

I also tried baking. First, it was made entirely of white flour, and yesterday I added 30 g of rye. I get a very tasty ciabatta, there are many holes in it, but it almost does not rise in height! Ultimately the height is 1-2 cm. Some kind of flat pancake Looks more like pita bread What to do?
I stir in a bread maker on the "Pelmeni" mode. Stir well, and then bake.

thank you for the recipe! Ciabatta turned out great!

I also baked this bread. Very tasty!!!



I have step by step photos, I hope Anastasia will not mind

Who can tell me how to transfer ciabatta to paper? As soon as I took them, they immediately deflated, they were so airy, bubbly ... Somehow, of course, I dragged them, let's see what happens.

Who can tell me how to transfer ciabatta to paper? As soon as I took them, they immediately deflated, they were so airy, bubbly ... Somehow, of course, I dragged them, let's see what happens.

So it was necessary right now on paper and defended, then easily dragged onto a hot baking sheet.

I was not lucky in something else - it stuck to the tracing paper, and with it it was tasteless to eat, it was unrealistic to tear it off.
Where they broke off, they ate right away, it was even tasty, crispy, and on the second day they were wooden, although I did it with water as it should

On paper .... and I am correct, it is written, stretch and put on paper. And not only did I have some kind of living dough, it just drips off my hands, so even now there is a nasty smell of yeast in the oven, the window had to be opened ...

it turned out .... as they say, anything, but not a ciabatta. Whatever it is, the bread is very tasty.

Here is my humble experience of baking ciabatta in a bread machine
To taste - it is, in terms of porosity and crust - more modest ...
I bought almost the same ones earlier in Auchan, they only have a classic uniform ...

and here it is porous ...

But really, so come and try. while there is still ...

No, you can't go in the microwave. The principle of operation is different for the oven and microwave. Convection is completely optional. It's just that those who have convection in the oven usually lower the temperature indicated in the recipe by 10-20 degrees, which is why I mention convection.

And so it is baked at a high temperature. Just for an oven with an irreducible temperature (and, by the way, what is the reason for this feature?).

I baked the ciabatta for the first time, because the oven was not very good, the bottom was slightly burnt, but it did not affect the taste - delicious! Here's a cutaway of my ciabatta:

This is very, very tasty bread !!!! I baked for the first time, the only digression was in the form (I just didn't want to mess with flour), I transferred it from the mold, where the dough was rising, into the baking dish, let it come up and into the oven! The bread was not even allowed to be photographed while I was looking for a camera - there was nothing to shoot. With such a speed, I have not yet swept a single bread !!!! Next time I will double rate (y) Thanks to the author for the recipe

And I baked this bread. Tasty very, very much liked just what we love. Almost no labor costs and the result is pleasing

Thank you, Anastasia, for such a wonderful recipe! It turned out really delicious. In 10 minutes the bread was gone, I didn't even have time to take a picture. But I baked on a baking sheet without preheating it, and preheated the oven to 250 grams. I used to bake with steam, but I never use baking paper. On the advice of old chefs, I do this: grease a baking sheet with a little oil and lightly sprinkle with semolina. Never when nothing sticks! Today I will bake a recipe for 24 hours dough. I will share my impressions.

For kneading soft dough in KhP, the method of Lyudmila is suitable

“The preparation of these types of dough and bread from it is rather difficult for one reason - it is difficult to develop gluten in semi-liquid dough. Traditionally, such a dough requires 30 to 60 minutes of continuous kneading, which, of course, is long and expensive, and generally discourages cooking. Therefore, the traditional method of gluten development in such a dough has replaced the traditional one. It is called a two-stage kneading method and consists in the fact that first the usual dough from all products according to the recipe is kneaded, that is, the water is not added. Knead this dough in the usual way until the gluten develops about 2/3 of the desired degree of development and then pour in all the rest of the water in small portions. The result is a superb, exceptionally soft dough with gluten free on request. "

Here she describes in detail how to do it.
🔗

[in 4 hours]

I looked, looked at the self-leavening Viki bread, but as a result this recipe caught my eye. Seduced in 4 hours

I suffered a little with him. The first time, after all, I baked a ciabatta.

But the result met all my expectations !!!
Now I will often bake it! I kneaded in a combine. I added water little by little, as the gluten developed. A link to such a method in the previous answer.
The flour was ordinary bakery flour. I also added ascorbic acid. And so everything else is according to the recipe from the first answer. Baked for 30 minutes.

And the holes are some kind of holes! I am delighted with the result! It's a pity my husband is away now. I wish he would be happy with my bread. Already cut it and put it in the freezer. I'll leave it by his arrival. Here is my handsome man:







Only the crust seems to be a little thick. Why dont know. Can someone tell me. But that didn't spoil him at all. The fourth part of the bread has already been reduced with milk

And he turned out to be so funny. He smiled at me. But I even like it! I love crunchy cracks!

Thank you so much for the recipe !!!

[Mila007]

Mila007
What a gorgeous ciabatta you've made! I have been looking at this recipe for a long time, but I'm afraid that my oven will "ruin my holiday" ... maybe someday I will dare, but while I admire yours, it is painfully beautiful, the holes are so delightful !!!

Kneading in HP, baking in an airfryer ...

Only the crust seems to be a little thick. Why dont know. Can someone tell me. But that didn't spoil him at all. The fourth part of the bread has already been reduced with milk

Ciabatta is a rough country bread. His crust is always like this. He does not have a thin crispy baguette crust. You have got the correct and beautiful "worn out shoe"! Simply cover the bread with a towel and place in a bag after cooling. The crust will no longer be dry. It will be rough, but rather soft.

Everything in the airfryer ...

But from this place pzhl in more detail! How long, with what temp and fan speed? Where do you put the dough? I think it is appropriate to discuss these issues here! (this is for the moderators) We're talking specifically about ciabatta!

Ciabatta in airfryer: I knead the dough in CB (you must also use it) in the Dough mode. When the HP stops, I put it in a bowl until it rises for 2 hours, then I spread the dough on paper sprinkled with flour, divide it into two bars, wait for them to rise (1.5-2 hours) before baking I turn on the Airfryer to warm up, put a plate on the bottom ... When the Airfryer warms up, I pour a little on the bottom of the plate boiling water , put the bar on a medium grid directly on the paper. Temperature 235, average speed, time 25 min. There I am already looking at a brownish bun or whiter. The ciabatta is crispy and crisp and chic on the inside! Try it, good luck!

And I also tried ciabatta. Not very big holes, probably it was necessary to let her "keep pace", but time is up. (Children returned from school) It turned out to be salty for our taste. But still delicious.

Hello everyone!
I made this bread today, it's delicious. :) True, I took the recipe from here.
🔗
From all, we can summarize that there is no point in cutting the dough into four parts. The bread is a bit thin. Although very tasty.
It is better to divide it in two and I would add sugar and salt.
Next time I'll try your recipe, it might be thicker.

Here is a photo, just don't faint. Scary, but delicious.


By the way, for some reason he turned out to be yellowish.
When I made a baguette, there was no such color.

Girls, who baked in HP? can you poke me where to look ???? pliz ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51863.0

I meant ciabatu ...))) ... and there the instructions about the bun opens, thanks, I've been baking in HP for 8 years already. But I haven't tried ciabata, but somewhere I read the recipe for HP, and where I don't remember anymore. if anyone knows, make a footnote so that you click and ... hit ... like in a fairy tale, thank you in advance.

[mowgli]

I meant ciabatu ...))) ... and there the instructions about the bun opens, thanks, I've been baking in HP for 8 years already. But I haven't tried ciabata, but somewhere I read the recipe for HP, and where I don't remember anymore. if anyone knows, make a footnote so that you click and ... hit ... like in a fairy tale, thank you in advance.

mowgli , ciabatta is FLAT bread by definition! And the ciabatta is baked according to a certain recipe, the molding should be flat, gnarled, baked over high heat.

Such conditions cannot be achieved in a x / stove!
No, you can take the recipe, knead it in a x / oven - but you won't be able to mold flat bread!

Above you were given a recipe for "ciabatta" in a x / oven, but it will be simple bread

Yes, Admin, I know ... but I really want a 'lazy ciabat' ... but for some reason the top link does not open ...

This link opens fine

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51863.0

[Admin]

Admin, but do not tell me the maximum baking temperature here, what is it? In pliz numbers.

[Admin]

Admin, but do not tell me the maximum baking temperature here, what is it? In pliz numbers.

Where is it - here?

If in a x / oven, then the maximum temperature should be approximately 180 * C, this temperature is provided for by the baking technology for ordinary tin bread. And this is confirmed, for example, by a fuse in my x / p 190 * C.
What a pace. at your x / n, see the instructions

Whereas in the oven, a flat ciabatta is baked at a higher temp. for 220 * C, and heating the oven itself is about 250 * C

I meant ciabatu ...))) ... and there the instructions about the bun opens, thanks, I've been baking in HP for 8 years already. But I haven’t tried the ciabata, but somewhere I read the recipe for HP, and where I don’t remember. if anyone knows, make a footnote so that you click and ... hit ... like in a fairy tale, thank you in advance.

I don’t know, I’m opening a Ciabatta recipe in HP. It's just that the real Ciabatta is the TAPKA form, and in HP it's just bread, but in a good flour-water ratio, holes may turn out, not the same as in Ciabatta from the oven, but still ...

Where is it - here?

If in a x / oven, then the maximum temperature should be approximately 180 * C, this temperature is provided for by the baking technology for ordinary tin bread. And this is confirmed, for example, by a fuse in my x / p 190 * C.
What a pace. at your x / n, see the instructions

Whereas in the oven, a flat ciabatta is baked at a higher temp. for 220 * C, and heating the oven itself is about 250 * C

Well kanechna here! And I will do as instructed in the oven. I just wanted to clarify what the maximum should be.

Well kanechna here! And I will do as instructed in the oven. I just wanted to clarify what the maximum should be.

Then we read the FIRST post of the topic:
Put it on a work surface, thickly floured (the dough sticks to everything !!), divide it into two parts, sprinkle with flour, cover with foil and a towel and leave for another 45 minutes.
At this time, preheat the oven with the baking sheet to the maximum.
Gently pull out the risen chabatts and place them on baking paper, and on a hot baking sheet.
Bake at maximum temperature for 10-12 minutes, then reduce it to 220 * and bake for another 12-15 minutes.
Finished chabattas should be brownish-golden in color, plump and make a hollow sound when tapped.
More details: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=330.0

Refer to 1 post topic, read again

Thank you so much for the recipe !!!!!!
I show off !!!!
Today to try out a new acquisition - STONE in the oven (I really wanted it and dreamed of it, I re-read a bunch and now it is in my oven !!!)
For testing I decided to make a ciabatta - the result exceeded expectations !!!! Well, I have never got such a ciabatta in shape, and the holes are just mortality !!!!

[vial]

vial,
Super holes turned out !!!!

Yes, indeed, we have never had such holes - solid holes, meat the test is not visible at all! Super holes!

I myself am Abaldela !!!! It turns out that the matter is in stone !!!! On a metal baking sheet, I had finely-finely perforated cakes, I didn't even want to take a picture

[vial]

vial,
I also have a stone - but the holes came out different (according to a different recipe, this was the first time I made a ciabatta). And I will do it
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120769.0

Out of dry yeast, will fresh gr 8 be ok? Or do you need 10?

Maybe someone will need information - put 8g of fresh yeast.
Everything's great

Brought a huge thank you for the recipe, SUPER! Taste. I had a bit of mistakes, I didn’t warm it up, but put it in what it was and didn’t cool on the wire rack, the crust of the bottom softened, but it didn’t affect the taste and the number of holes. The husband arrived yesterday from the flight, was in Italy, and at home the ciabatta, he says where? I didn't seem to bring it? I say it myself, and I'm proud of it like this: girl_curtsey: He tried it, said it was very tasty, said he would bring flour for her, the next time, so that he always bakes herself

I made a ciabatu, my mother came and all four ate it in 20 minutes
The dough rose very well, kneaded with a harvester hook. After baking with a golden brown crust, thin, non-rubbery, crispy ??, under a towel the bread became so soft! WHEN I took it out of the oven - weightless bread! The pulp was rather large-pored, with several large holes in the upper part. But, I think this is a matter of technology.
The bread is very tasty, but different from Chuchelka's ciabatta on a big bag. She has some other shade of taste ...
Fast, simple and tasty.
By the way, I did not mold the dough with flour, but greased the table and hands. oil. Nothing was sticky))

Here are my "slippers"
Thanks for the speedy recipe! Very, very tasty!

excellent result!!!

I continue to cook this bread. Probably one of my favorites!

Tell me, is wallpaper flour suitable for ciabatta? something I have not found the amount of protein it contains