Ciabatta without kneading

[Zest]

Zest, don't you sin on your own ground wheat? Dry Lviv yeast, by the way, is also different.

Girls, it's a pity, maybe it's all the same yeast fails?

I have not used dry ones for a long time, two or three punctures with them for no reason at all were enough for me to never return to them.
I always bake on Kryvyi Rih live yeast - the result is always excellent

And I have 1c with flour. it turned out to be messy ...
The weak one turned out to be seen. The holes are smaller, so I fried the bottom with them.

But my family said that for the next six months they ate chabatt.

Oh, we, too, ate something too much holes

Today I had to figure out potato bread for a change:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=46872.0

[Zest]

Zest, don't you sin on your own ground wheat? Dry Lviv yeast, by the way, is also different.

I don’t sin on ground wheat, I add it in a minimum amount - 50 g, just for the smell, but I compensate by adding gluten.

For the first time I took Lviv yeast to try ... it was not possible.
I will repeat on live yeast

[Viki]

... But before my eyes - chabatta Viki, which means we will achieve the desired result ...

thank you very much julifera per recipe
and for such a detailed description of the cooking and baking process!
Chabattas are wonderful!
I want to join you in pursuit of an excellent result Viki.
In the photo report Viki only 2 chabatts are visible: I suppose more volume - more "hole"?
My attempts (the first with premium flour, the next two with 1 / grade flour) gave similar results:

Did everything strictly on recommendations julifera .
Placing three blanks on a hot stone, frankly, is not very convenient near a hot stove

I am waiting for the opinion of the Author.

[Zest!]

I don’t sin on ground wheat, I add it in a minimum amount - 50 g, just for the smell, but I compensate by adding gluten.

For the first time I took Lviv yeast to try ... it was not possible.
I will repeat on live yeast

Zest! But I believed you and stopped using the klekovina!

[Viki]

In the photo report Viki only 2 chabatts are visible: I guess more volume - more "hole"?

I confess, there really were only two. In the absence of a baking stone, I use ceramic floor tiles from a building materials store. It takes a whole hour to warm it up. It does not always work.
And those with flour 1c. baked on a baking sheet and was sure that it was he who was to blame, and not the flour.

[AXIOMA]

AXIOMA

I really like your result
I like your crust, I have it so fried and did not work out.
And usually the excess flour on chabatt spoils the taste a little, even if you try to scrape it off with a brush before winning, it still remains, sometimes I even had to peel it off with a knife.
And you AXIOMA - chabatki clean, neat, feast for the eyes, and holes in moderation

PS
People, I don’t know why to chase after holes, if it’s inconvenient to eat with them with solid ones

[Zest!]

Zest! But I believed you and stopped using the klekovina!

and did the right thing. BUT ... Ground wheat does not produce gluten, but the aroma is very good, like in a wheat field. That is why she combined

By the way, I read somewhere that you started using MacPha and are proud of the results ... but where are the pictures?

[AXIOMA]

AXIOMA

exemplary chabattki !!! I can’t believe that you have recently started baking

[Zest]

And I liked Vikina "crap" ...

Zest, but there are no pictures because. I photograph only the process of struggle. When the stream is put on, the courage is already lost.

[Freken Bock]

Freken Bock

I see.I rarely want to take a picture myself ...

But with you, where the midwife was, I really want to see

[AXIOMA]

AXIOMA

exemplary chabattki !!! I can’t believe that you have recently started baking

In vain you, Zestdo not trust men. Your doubt is a compliment to me
My first loaf of bread in cotton was baked on April 10, 2009! ..
And in the oven and with sourdough, I started baking quite recently, thanks to You, Your experience - and after meeting Your favorite topic. I was struck by the beauty of SUCH, to the point of madness, delicious bread! ... Your bread is IMPORTANT!
And the fact that you have lost interest in taking a picture - for us, members of the forum, a big loss
I bake EACH day and interest in this noble cause is growing.
Although there are countless mistakes ...
I agree with you: the more you bake delicious bread, the less sins you have in this hard life.
You look at a beautiful bread and you want to live
So, down with sins, more bread and circuses!

[AXIOMA]

AXIOMA

She, here we have a misunderstanding. I trust men, and I am ready to admire their creations))

And I ... will be humbly glad that someone, thanks to me, began to bake.

[AXIOMA]

AXIOMA
I really like your result
I like your crust, I have it so fried and did not work out.
And usually the excess flour on chabatt spoils the taste a little, even if you try to scrape it off with a brush before winning, it still remains, sometimes I even had to peel it off with a knife.
And you AXIOMA - chabatki clean, neat, feast for the eyes, and holes in moderation
PS: People, I do not know why to chase after holes, if with them with solid ones it is inconvenient to eat

Thank you, julifera, for evaluating my results. Flattered.
In return, I will share how I sprinkle flour on the blanks
Through a tea infuser, after placing a little flour inside, I gently shake it, stir it, over the blanks - the layer of flour falls evenly and beautifully - the soul rejoices.
And after baking, not like a knife, and a brush is not required.
About the holes in the chabatta.
Seeing the photo in the topic you opened, I decided right away: I'll try to bake something like that!
Moreover, the coarse flour is open, on the table nearby. If your works were plain-looking for me, would there be a desire to taste such a delicacy ?! BEAUTIFULLY!!! Who is against?
I confess, then in a fit, I did not pay attention to such a time-consuming process of turning over with a silicone spatula.But that does not count ...
The form must match the content.

Today I again chabattila ... I took the Kryvyi Rih yeast, such a coarse flour, our Vinnitsa


Baked in an inverted pan, the bottom is not burnt, the top is browned


the hole is not very ... we will work further.

[Suslya]

Suslya , very appetizing cut!

[Suslya]

Suslya - I really like it too !!!

And the bread turned out very tasty, it is no longer there, today my family is at home, we are all sick, so with such a rate of eating, I will have to bake again tomorrow.
Good flour was caught, it has only recently begun to be made, there is also rye from the same company, you have to go stock up.

The girls tried to make half the portion.
I did everything as according to the recipe, everything was fine, I did the final proofing for 1 hour 15 minutes, the dough rose to its full shape, but when I put it in the oven it immediately fell off, you can see in the photo.



The oven was prepared for min. over 30, T ° 240.



What did I do wrong?
Although the bread did not work out, it was tasty.
I would like to avoid this mistake next time.

[Tatjanka_1]

Tatjanka_1

A large amount of liquid in the dough suggests that it will eventually disperse on a flat surface as much as it wants.
And if done in the form - then this is no longer a chabatta, the dough grows upward too much and the roof then falls from an excess of liquid.

And what should I do my wife will not bake bread and I bake

julifera thanks, next time I will try to reduce the liquid.

Danik51, maybe you should share your experience with your wife

I made a chabattu and the question arose, did we tuck the dough 6 times, and immediately after the last 6th we dump it on the table? Or turned it up, stood the dough for another 30 minutes and dump it out without turning it?

[Tatjanka_1]

the dough rose to full shape, but when I put it in the oven it immediately fell off.
The oven was prepared for min. over 30, T ° 240.

Tatjanka_1, in this recipe you need not only preheat the oven, but also the baking sheet on which to bake. And you put on in a cold form and the effect is not the same. I was convinced of this. When placed on a hot baking sheet, the bread begins to rise upward. Try it and see the difference.

[Suslya]

Suslya I don’t know if I understood correctly, but I dumped the dough 6 times on the table and bent it in the middle, as if shaping it.
julifera can correct me.
tatulja12 thanks, I will take it into account and next time I will try this

[Suslya]

Suslya

has the dough stood for another 30 minutes and dump it out without twisting it?

holes are provided

I’m tired of them for a long time, but now they demand from me regularly

Here it is chtoooooo, maybe that's why I have troubles with holes. Thank you

[Tatjanka_1]

Tatjanka_1... you played cold and the effect is not the same

Yes, in the form you will get a simple bread, not a chabatka.

At first, you think not to bother with these little things, and then it turns out:
and give a couple of them to the oven, and put it on the hot, and don't let the oven get too hot, and poke the dough before the last proofing ... ...
you don't do something and get just bread or just a cake or a solid hole - a separate crust - everything else is separate, all this is not bad, but I would like it better

Exactly, today I received delicious pita bread

Girls, and I dragged the dough right in the bowl, did not transfer it to the table. On the table, more precisely on baking paper with flour, I transferred it, cut it there and left it for proofing, and then dragged it directly onto a hot baking sheet.

I also drag in a bowl

Oh, girls and boys, I got infected with chabattka! I baked bread twice without kneading (yes, youtube hello !!!), it turns out just a bomb!
Now I want a chabattu but this is only for the weekend, I can't wait! By the way, who does not get holes, maybe this is from excessive folding? On YouTube, the uncle bakes without folding at all, dumped the dough on the board, stretched it in the shape of the chabatta, proofing and into the oven! And this is without mixing.

And the situation forces me to take up the chabatta (tomorrow or the day after tomorrow I will definitely have to try it for the first time). The fact is that I had a lot of coarse flour. I, without understanding, poured into the bread maker, so there was not dough, but porridge was spinning. The flour is exactly as described at the beginning of the topic - very fine grains.

[Rina72]

Rina72

Pay attention - if you take all the coarse flour, then the chabatts are also rough, that is, they are super hot right away, but when they cool down .... maybe for the first time you will try at least half of the usual flour or 1 grade?

Of all the options that I did, I liked the most completely from 1st grade flour, like lavashik to taste, toko that it is not so rubbery and the holes look different.

[julifera]

julifera, I'll try, like on the first page, 300: 200, and then I now have both 1 and 2 grades

I baked a glass from Misha. Identity without mixing. I liked it very much, especially when I stuffed smoked sausage and chanka there. And there are pictures, but the radical is in deep touch for a whole day. Maybe I'll insert a little later. ABOUT! I found them in baguettes at Susli, threw them there, and now I found them by the way.
[

And this is the first grade ciabatta + bran

aaaaaa ...... I collected the products according to the first recipe (high-quality flour + coarse grinding), but it turned out clearly very dry. Tell me what consistency the dough should be?

(I have this coarse flour in general, some kind of strange - well, it takes a lot of water).

Really strange torment
Khlebodarovskaya flour is not as coarse as semolina.

The consistency - something like this can be described - is thicker than thick pancakes.
Or so - while you collect it with a scraper - it seems to gather in a pile, and then slowly spreads back.

okay, I will experiment, now I will stir the flour for the second time, add more water (I just added 50 grams).

Good luck

Well, what can I say about this ciabatta - the newly acquired cat (she sheltered the loser 3 days ago) appreciated it perfectly. You can say that he pulled it out of his mouth, ate a whole piece himself. The first time I see a cat eating just bread with such an appetite and without anything.
I will not please with pictures - the batteries are dead. I hope you take the word

Well, what can I say about this ciabatta - the newly acquired cat (she sheltered the loser 3 days ago) appreciated it perfectly. The first time I see a cat eating just bread with such an appetite and without anything.

My kitty was such a lover of bread, just crazy, just before freshly baked, when it smells

[julifera]

juliferaThank you very much for the recipe. I have never baked a ciabatta, but then I was treated to a ciabatta from the Globus hypermarket, and I decided to try it too. Of course, I started looking for the recipe on my favorite HP. RU. Your recipe seemed to me the most acceptable. I used the option for 1st grade flour. Here's what happened:
🔗
Everyone liked it Now I'm mixing again. I'm tired of sourdough bread, but this is the very thing

That's it, I still baked Yummy !!!!! I've already eaten half of one bun. What is there? Thin crust and continuous perforation

I can't even imagine what I would have done if it hadn't been for this recipe. Well, it must happen that 2 HP went out of order at once, and I just can't buy bread. For 5 years, I even forgot about the purchased one, so my favorite ciabatka helps out. Kneaded in 2 bowls at once. I like it very much from 1st grade flour