Ciabatta without problems

Category: Yeast bread
Ciabatta without problems

Ingredients

Wheat flour 1s 2 st. s gorkoj
salt 1h l. with a slide
water 1st.
fresh yeast 7-8 gr

Cooking method

  • Ciabatta without problems
  • Sift the flour, add in small portions the water with the yeast dissolved in it, constantly stirring the contents of the bowl with a spoon, combining into a homogeneous mass.
  • Cover with a plastic bag, leave alone for 7-8 hours if the kitchen is warm. I have +23, if it's cold, then the dough can be kept twice as long until it rises to its peak.
  • Put the well-risen dough on a board richly and thickly dusted with flour.
  • Form "slippers", fold with an envelope from the sides, then top and bottom. Flatten the "slippers" again, repeat the envelope folding a total of three times, dusting generously with flour. The last time I wrap the dough in a roll on the side. I put it on a baking sheet on parchment.
  • Blade M cut two parallel strips at the top of the workpiece before proofing.
  • I give it an hour and a half under the towel.
  • Pour 100 grams of warm water under the parchment on a baking sheet.
  • I bake in a mini oven for 50 minutes at +180. + another 10-15 minutes at +220.
  • Put the finished bread on the wire rack, cover with a towel until it cools.
  • The crust is crispy, the bread is delicious.

Note

You can replace some of the water with olive oil, but without fanaticism.

MSU
If someone wants to watch a video of this recipe, type in the search engine "photocooking ciabatta" (without quotes) - I cannot be given direct links. The recipe is very good. I do exactly as in the video - the dough is allowed to stand for 18 hours, the ingredients and proportions are the same.
DonnaRosa
Quote: MSU

If someone wants to watch a video of this recipe, type in the search engine "photocooking ciabatta" (without quotes) - I cannot be given direct links. The recipe is very good. I do exactly as in the video - the dough is allowed to stand for 18 hours, the ingredients and proportions are the same.
What's wrong with this one? Have you tried to cook it?


Added Thursday 02 Feb 2017 6:08 pm

TrinitronThank you for your rating, your opinion about bakery products is always very important to me. For me you are an example worthy of all kinds of imitation, but I am far from your skill. I try, learn from simpler recipes.


Added Thursday, 02 Feb 2017 6:43 PM


MSU Unfortunately, I did not find any of your recipes or photos, where anyone could learn something.
MSU
And I did not write that yours is something bad. I am sure that she is wonderful
There is just a good video of your recipe - what if it will be useful to someone. For example, it was informative for me to see how the dough folds. Not all gurus like you are here.
DonnaRosa
Quote: MSU

And I did not write that yours is something bad.
It would be very informative for me to see at least one of your published recipes, preferably with a photo, not necessarily bread, any culinary recipe.
OlgaGera
And I can't watch the video. The wilderness is with us.
I liked the recipe for its simplicity.

And how to work with the test, there are many topics here, and the girls explain everything beautifully
kristina1
DonnaRosa, hello, how many grams are in your glass ?? .. thanks ..
mamusi
DonnaRosa, dear, I'm taking Ciabatta ... without talking!)))
Adore!!!
And simple, and lazy, and delicious!
(MonA ... I'll ... throw a couple of spoons of rye flour ... and
I've done this before
DonnaRosa
Quote: mamusi

DonnaRosa, dear, I'm taking Ciabatta ... without talking!)))
Adore!!!
And simple, and lazy, and delicious!
(MonA ... I'll ... throw a couple of spoons of rye flour ... and
I've done this before
You need to add and tell us and show the photo.
I also want to add a little brown malt by soaking it in boiling water, cool and combine with flour. In our nearby supermarket, they bake a pink-brown ciabbata, asked, said that they add malt and a little rye flour.


Added Thursday, 02 Feb 2017 8:01 PM

Quote: kristina1

DonnaRosa, hello, how many grams are in your glass ?? .. thanks ..
Soviet antique faceted glass with a strip along the top.
I take care of it, as a rarity, and as a measure, it includes 160 grams of flour without a slide, I weighed.
Swetie
DonnaRosa, really without problems, everything is simple and clear even without a video You can put it on at night, it's very convenient, I like to do it And I hammered an oven on the parchment, I had to tear it off all the time, now I put a silicone mat
DonnaRosa
Quote: swetie

DonnaRosa, really without problems, everything is simple and clear even without video You can put it at night, very convenient, I like to do it And I scored oven on parchment, all the time I had to rip it off, now I put the silicone mat
I removed it perfectly with a metal spatula, but I could have done it with my hands.
Incidentally, I baked the second ciabatta on the same paper.
mamusi
Quote: DonnaRosa
You need to add and tell us and show the photo.

Ok!)))
lettohka ttt
DonnaRosa, Thanks for the recipe, took it to the piggy bank.
TID-SDA
Thanks for the recipe! A small question: how do you set the temperature in a mini-oven - on a scale on the regulator or on a digital display? It's just that I also have a mini-oven, and some time ago I bought a special thermometer for ovens (TBD); So, it turned out that the scale on the regulator does not coincide at all with the real temperature! In general, that's why I'm asking ...
DonnaRosa
Quote: lettohka ttt

DonnaRosa, Thanks for the recipe, took it to the piggy bank.



Added on Friday 03 Feb 2017 04:35 PM

Quote: TID-SDA

Thanks for the recipe! A small question: how do you set the temperature in a mini-oven - on a scale on the regulator or on a digital display? It's just that I also have a mini-oven, and some time ago I bought a special thermometer for ovens (TBD); So, it turned out that the scale on the regulator does not coincide at all with the real temperature! In general, that's why I'm asking ...
I have the simplest of the simplest nameless mini ovens. I bought it for 17 euros for a promotion before some Catholic Christmas a few years ago. While it works flawlessly. The temperature is set by a rotating regulator from 100 to 250 degrees, there is a gradation, the time is set by another rotating wheel from 60 minutes to a minimum, and the third one regulates the heating spiral: top, bottom and top + bottom, three positions. All three controls are located from top to bottom right one after the other. The time controller is turned off with a loud bell.
DonnaRosa

🔗


Added Thursday, 09 Feb 2017 8:08 PM

🔗
mamusi
DonnaRosa, What beauties!)
And I won't get myself together, shameless ...
Well, there were good reasons to postpone ...
And I came to take a look, drooling ... Can I put it on tonight?
DonnaRosa
Quote: mamusi

DonnaRosa, What beauties!)
And I won't get myself together, shameless ...
Well, there were good reasons to postpone ...
And I came to take a look, drooling ... Can I put it on tonight?
I have a new one sitting in the oven, there are about 20 minutes left.
This time the dough withstood the whole 24 hours.
It's a pity that it's already dark here and I can't take a photo.
mamusi
DonnaRosa, put the dough on Ciabatta!
From 0.5 stack. rye flour and 1 1/2 wheat 1 grade.
I'll report back in the evening.

Ciabatta without problems
Korata
Judging by the photo, this is still not a ciabatta. The structure is not like that at all. Just a nice bland loaf for the lazy
DonnaRosa
Quote: Korata

Judging by the photo, this is still not a ciabatta. The structure is not like that at all. Just a nice bland loaf for the lazy
Korata
Well, in the video - ciabatta. And in the first photos, something is wrong. Most likely the dough was cooler than necessary.
mamusi
DonnaRosa, And here is mine ready, but not yet cut, it is cooling ...
I have a real "rustic" slipper!
I folded it in an envelope three times ... I warmed up the round ceramic tray along with the oven. Then she poured 100 ml of water on it, and transferred the blank together with the parchment.
I liked the process of work and baking.
Khlebushek itself is delicious with a pleasant rye sourness.
Usually I cooked Ciabatta a little differently. But outwardly they look the same.

Ciabatta without problems
DonnaRosa
I liked the video.






Added on Tuesday 21 Feb 2017 00:08


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Irina Palkina
MSU, with thanks for the link, the "eyes" of the molding is more understandable

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