Ciabatta in 4 hours

here I am stupid protein is protein.

Thanks for the recipe. Delicious Ciabatta turns out. Kneaded by hand, baked in the oven on a baking sheet sprinkled with flour. Nothing stuck.

Thank you very much for the recipe! I baked bread for the first time! It turned out very tasty! Everything is very simple, the only thing that needs to be done is to knead the dough with a mixer for 10 minutes, and then just wait

[Anastasia]

Anastasia, thanks for the recipe! I have never baked bread in the oven - I was afraid to spoil the food, but your recipe just inspired me to a feat! Very tasty "slippers" turned out)))))) I love this bread. The holes turned out fine. Came out 2 pieces.
Cool down.


Cut it, a little warm.



Cooled and cut completely. That's all in a hole))))

Great recipe!
What a delicious ciabatta I made. My husband said, still bite!

The only change - added 2 tsp. unfermented malt (I wanted more aromatic bread). We swept away the ciabatka at once. I didn't even have time to take an external photo - only sliced ​​for breakfast.

Yesterday I checked it - I bought it "in 4 hours". I confirm - an absolutely abbalden recipe, and I, living half the time in Italy, tried the ciabatta ... kneaded with a mixer, which only has whisk in the kit, so I had to wow with the fact that the dough crawls along the whisk into the motor. But it turned out that if you take care not to immerse deeply, everything is fine. The mixer pulled, but it also seemed to me that the problem was only at the initial stage, while the dough is very liquid, in the near future I will try to knead it in HP, I think it will pull. At the same time I tried baking with steam and with a "stone" - I put a large heavy form of glazed ceramics in the oven, put a metal saucepan there, into which, when I put the bread to bake, I poured boiling water. I suspect that both worked - the cheeks poured up like crazy, they actually didn't turn out like cheeks - they went up a lot like 11 kopeck rolls, whose normal one is quite flat, that's why it is called a "flap", but the holes were huge (and directed up), but what is more magnificent than in the original is even so good. The crust turned out to be very confident and crunchy, but in real life, whose crust should be even rougher, so I want to check how it will be without steam. True for myself, I will still bake it later, not "as it should" but as with steam, I don't like too rough crust. Unfortunately, I can't post a photo - the two of us were arguing EVERYTHING in an instant - with gorgonzola, as expected, and red wine. In general, the recipe is bookmarked, I go to buy a cast-iron frying pan to make steam, and I order a stone for baking, cheers to everyone, thanks to all the inspirers)))

And what kind of flour you can use, write the name, I really want to try baking too. There is no such flour Manitoba in my city

I don’t know if I’m a question, but manitoba is the "strongest" flour, that is, a flour with a high protein content, which is used for baked goods that require a long proofing, and the longer the proofing, the stronger the flour should be. In Italy I buy manitoba (and there it is called "American" flour), here I can do with any bakery. Most likely she is of "medium strength" - but this is enough for me, and I baked my own woman just from such

[Tatyana]

Tatyana, the author added below from herself:

From myself I can add that I took the flour from which I usually bake the Sokolnicheskaya bakery in a bread maker and made sure that the result was no worse with it.

[Matilda_81]

Matilda_81, I apologize, I didn’t read until the end and didn’t see the post about flour, now everything is clear, you can try, everyone has such superb bread.

Added on Tuesday 27 Sep 2016 10:48 PM

Venetian, we have such expensive Italian flour, not so much the flour itself as delivery, so we will master the oven from our own flour

But I didn't succeed, I sin on flour - the dough was very liquid, it absolutely did not hold its shape, it blurred ...
Next time should I add more flour or look for another flour altogether? I still want my ciabatta!

and it didn't work out the second time. But there were too many replacements - the flour was different, the yeast was fresh, and most importantly, I'm afraid, nevertheless, the kneading was done with a bread machine. The result is a liquid dough, it floated ... In principle, it was even edible
., but flat at all

[Venetian]

the dough is thin, floated ... In principle, it was even edible
., but flat at all

Venetian, we did not bake with one flour? Bo I have the same result, although Boshik kneaded.

but who knows ... hardly of course - I had a kind of "falconer bakery"

put it in the oven, kneaded the caches with a hook for 15 minutes. at 3 speeds. The dough is of course unusual, let's see what happens.

My ciabatta came out delicious, with large holes, but for some reason they were also completely flat, the dough was completely liquid, why could it be? I took water and flour strictly according to the recipe

Thank you very much for the recipe, I did it))) Ciabatta is very, very tasty)

The crust is crispy, and the inside is very soft, porous dough. I did everything according to the recipe, only Makfa took flour, but it still worked out well. Kneading with a hook for 15 minutes. Thanks again for the recipe, Happy New Year everyone.

These are the bars I got.
Delicious. I did everything exactly according to the recipe. The stove had to be done twice. Each bar is separate. I have a tabletop oven, no convection. I held the bottom bar longer, it turned reddish more than the first one. But this did not affect the taste. Both bars with hard skin and soft crumb (tautology). If you knock on the "skin", the sound is clear and pleasant. Thanks a lot for the recipe.

Added on Tuesday 20 Dec 2016 05:33 PM

Even the bottom bar really looks like bast shoes in reality, it is so pleasant, but in the photo ...

Here are my ciabatta. Tasty, but of course it could have been better in appearance, probably did something wrong. I will try with a different flour. This time I did it with the falconer. Baked in an ordinary oven on an iron baking sheet. Thanks for the recipe !!!!

Here is such a ciabatta came out from me, the holes are not very big, you need to wait a little longer for a better fermentation, or maybe the flour is the fault, I have an ordinary bakery "Cheesecake"

[Anastasia]

Anastasia, thank you so much for the wonderful recipe! Ciabatta came out super cool