Flatbread "Italian Ciabatta"

Flatbread "Italian Ciabatta"

Category: Yeast bread

Kitchen: italian

Ingredients
Wheat flour VS	500 gr.
* Herbs are dry	1 tsp
Salt	15 gr.
Warm water)	500 ml
Sugar	50 gr.
Dry yeast)	7 gr.
Olive oil	60 ml

Cooking method

• Thanks to DonnaRosa, with her ciabatta recipe, I had to delve into my culinary plans three years ago .. And I dug up such a recipe. I don’t remember where I pioneered him and what I corrected there, but it’s not important anymore. The main thing is that it turns out delicious. Especially with fried meat and salads. Perfectly absorbs sauces and grease from the pan
• I couldn't call it a full-fledged ciabatta, so let it be a cake called ciabatta. By the way, for more plausibility, premium flour can be replaced in whole or in part with whole grain. The bread is darker and much more flavorful.
• Sift flour, add salt and dry herbs. Mix everything well.
• Dilute yeast and sugar separately in warm water, leave for 10 minutes until foam appears.
• 
• Then pour the mixture into flour and knead until fully combined. The dough will be very runny. Then pour in the olive oil and stir again. You do not need to knead the dough until smooth.
• 
• We seal the bowl with plastic foil and put in a warm place (oven with a light bulb) for 2 - 2.5 hours.
• The dough should rise like this.
• 
• Cover the deep baking sheet with baking paper. Dust with flour. Place the dough in the center of the baking sheet.
• 
• We dust the dough abundantly with flour and gently, with our fingers or patting our palms, spread the dough into an even rectangular pancake.
• 
• Cover with a tea towel or a thick cloth and leave to proof for 1-1.5 hours at room temperature. It is also advisable to wipe the fabric with flour so that it does not stick to the dough. Preheat the oven to 235-245 degrees.
• Then dust the dough with flour again and divide it into portions with a spatula. Don't be afraid to cut to the bottom.
• 
• Bake for 25-30 minutes in the middle of the oven, top / bottom heating. For a crisper crust, during baking, after 10 -12 minutes, you can sprinkle the surface of the dough with water.
• Cool on a wire rack for 10-15 minutes.
• It turns out here such a pancake from several parts, in section and in a crack.
• 
• Bon Appetit!

The dish is designed for

1 PC.

Time for preparing:

3.5-4.5 hours

Cooking program:

Oven

Note

* There are no special restrictions here. Dried oregano, rosemary, or thyme can be used as a condiment. Or seasonings "Provencal herbs" or "Italian herbs". In general, add short herbs more to your liking.

Similar recipes

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Ciabatta (kneading in a bread machine) (Bunny)

Ciabatta with rye sourdough (MariV)

Awful)))) I only thought about ciabatta and looked for a recipe to like it. And here you are again. Do you indulge in reading thoughts from a distance?
Took to bookmarks. As soon as free time is formed, I will bake. I wanted to try the new ones (for me) - "Tomatoes and Olives", just dried Kamisovsky spices. The first time I saw it, it must be good in bread.

[Ikra]

Ikra, Well, this is such a .. a little wrong ciabatta .. But surprisingly still tasty .. For fast food it is the most.

But I have not tried tomatoes with olives .. I have to look .. I also want. And I would try them in focaccia. Even I was drawn to Italy today.

By the way, for more plausibility, premium flour can be replaced in whole or in part with whole grain. The bread is darker and much more flavorful.

Did you make 100% whole grain? Is it really more fragrant than from V. from. ? Photos there is no such bread?
What is the secret you need to know to make delicious bread from whole grain flour?

Did you make 100% whole grain? Is it really more fragrant than from V. from. ? Photos there is no such bread?
What is the secret you need to know to make delicious bread from whole grain flour?

100 percent whole grain, yes. .. Unfortunately I didn’t take any photos ... The only thing is that the dough is not as liquid as from the sun. And there is no secret, it's just really more fragrant than from the sun. A little rougher but still very tasty .. Made from "French stuff" .. It turns out very worthy. And again, a matter of taste .. you can loosen up the flour or make only the highest grade. What does the soul lie more for

[Trinitron]

Trinitron, Vladimir! : flowers: What a wonderful cake! : girl_claping: And in its nostrils, it will even plug any ciabatta in the belt! : drinks_milk: I'll take it in the piggy bank for now, but I'll definitely bake it! : girl_dough: Thanks for the interesting recipe

[Tatyana]

Tatyana, Yes always please! I'm glad I liked it ... By the way, sometimes it rises even more .. Today I was just in a hurry, did it in an accelerated mode ..

: hi: Great portioning idea.

[DonnaRosa]

DonnaRosa, Well, gnawing a flat cake the size of a baking sheet is not very convenient even for me

[DonnaRosa]

DonnaRosa, Well, gnawing a flat cake the size of a baking sheet is not very convenient even for me

: girl_claping: Do not cease to amaze and delight me with your masterpiece breads.

[DonnaRosa]

DonnaRosa, Thank you

[Vladimir]

The dough should rise like this.

Vladimir, please tell me the volume of your bowl, in which you steamed the dough?

I seem to have taken a low-wall dish ...

After 1 hour of proofing, the dough has grown to the very top ...

please tell me the volume of your bowl

Yes, an ordinary bowl, 2.5-3 liters .... Well, I usually go up 2 times somewhere, just above the middle.
So it's good that it has risen .... The fluffier cake will turn out .. the main thing is to hold it !!!

[DonnaRosa]

DonnaRosa, Thank you

I have a question. How thick do you get this bread? How deep is your baking sheet?
I'm going to bake in a mini oven, should I reduce the portion by one-third or half? And yet, if you sprinkle after 10-12 minutes, opening the oven, will not the dough be scared and will not fall off?

[DonnaRosa]

DonnaRosa, The baking sheet is deep .. somewhere 32 by 46 and a depth of five centimeters .. The dough rises by two fingers .. this is 3-4 cm .. And after 10 -12 minutes it will already grab, so you can splash, but this is not necessary ...

[DonnaRosa]

DonnaRosa, The baking sheet is deep .. somewhere 32 by 46 and a depth of five centimeters .. The dough rises by two fingers .. this is 3-4 cm .. And after 10 -12 minutes it will already grab, so you can splash, but this is not necessary ...

Thanks a lot for the quick response. I will take everything into account and count on my mini oven, the depth-size of its baking sheet and go to put the dough.

Thanks a lot for the quick response. I will take everything into account and count on my mini oven, the depth-size of its baking sheet and go to put the dough.

We are waiting

We are waiting

The dough has been sitting for 20 minutes. The baking sheet is prepared, lined with wet baking paper, as Jamie Oliver teaches, gave it the desired shape and dried it on the radiator.
I took a portion of 6/10 of the recipe, that is, 300 grams of flour and so counted everything else, I was afraid to take 7/10, so that it would not crawl out of the sides of the baking sheet, it does not differ in particular depth. Oil, good olive, measured with a tablespoon.
Used Provencal herbs. I don't really like them, but in ciabatta, I think it will be good. And so I used these herbs only in the preparation of sea reptiles.

[Vladimir]

regular bowl, liters 2.5-3

Mine is 3 liters, little, whatever one may say, next time 4.5 liters. I'll take a bowl and not less than a milliliter , not less ...

I used fresh yeast, maybe that's why my dough was so active to get away?

From herbs I chose rosemary and thyme in equal shares, that is, half a teaspoon each. every herb), aromaaaat ...

Vladimir, thank you very much for the recipe for a sooooo delicious flatbread, I really liked the homemade ones !!!

Oh), my grave sins ... Will bake for them again !!!

[Crochet]

Crochet, Super! I'm glad that I liked it .. But I somehow got hooked on oregano)))

Added Saturday 04 Feb 2017 05:42 PM

as Jamie Oliver teaches

Well, Jamie is still that teacher. ))) Ideas are certainly cool ... but I often have bad questions for him))) Gennaro is closer to me))) Well, let's see what happens .. I hope a cool cake will come out

[$ vetLana]

$ vetLana, I make from 100% whole grain, just flour, liquid yeast, salt. Here's what we get approximately

The dough here is a little damp, this is taking into account the characteristics of my oven. Well, I don't bother with kneading-proofing "according to science", how it rises in the form - so in the oven, hence the uneven holes. As a result, the bread has a light taste of the raw materials on which the yeast was made, in this case - fireweed.

[An4utka]

An4utka, Thank you so much. I have flour Garnets c. s., yeast Saf-moment. Already ran on an Internet, looked at what options are there for ciabatta c. h. The first will be done on proportions.

Well, Jamie is still that teacher. ))) Ideas of course lass ... but I often have bad questions for him)))

Wet baking paper is easy to form. How else to avoid sticking the finished cake in the sides of the baking sheet? Dry paper is not docile.
In this case, Jamie makes a good point. I have already applied this experience of his in the case of baking a bulk apple pie. Everything worked out great.

[DonnaRosa]

DonnaRosaSo I don't argue .. This is a great idea ... I'm talking about others. ...

[DonnaRosa]

DonnaRosaSo I don't argue .. This is a great idea ... I'm talking about others. ...

Vladimir, many thanks.
The cake turned out to be excellent! (y) Rather, four servings of it, separated by a spatula before baking. The height is only 3.5 cm. It is a pity that it is already dark here and I will not be able to take a photo of the spongy break. "Hole" is excellent and even more, on a ten-point system - all 10 points! And the taste is amazing! I don't feel any "pharmaceutical" weed. Olive oil also did its job, complementing the flavor. All together - a song! Half sent to the neighbors opposite, along with a portion of charlotte,

there is a guest from Belarus, who kindly brought me a whole package with the necessary medicines from Minsk, at Belarusian prices.

Oliver cooks meat and salads well. I watch his programs on the English channel regularly. I can't say anything special about his pastries.

The cake turned out to be excellent!

Great! It is very good. Here you can still cut it lengthwise, throw in any cheddar or meat, fry it, pour sauce, cream cheese .. ... even I was dreaming In general, I am glad that it was useful.

Great! It is very good. Here you can still cut it lengthwise, throw in any cheddar or meat, fry it, pour sauce, cream cheese .. ... even I was dreaming. In general, I am glad that it was useful.

Helpful? : wow: Wrong word, you are clever and you have golden hands and a creative approach to baking.
It did not completely break into portions for me, I cut the millimeter at the bottom with chicken scissors, dividing it into parts. She turned over half of the warm quarter, smeared it with fresh butter and used it with pleasure, wishing you, Vladimir, health.

[DonnaRosa]

DonnaRosa, Thank you!

[Vladimir]

Hey girls !!!! And where are the photo guards ??? It doesn't count without a photo, bake again
Look, Vladimir He again "employed" us all with his recipes. If nobody bothers me, I'm going to bake this cake tomorrow.

.

I baked another ciabatta today.

Added Sunday 05 Feb 2017 04:41 PM

Added Sunday 05 Feb 2017 04:41 PM

Something went wrong with this recipe today. I’ll think ... Either the flour is rather weak, or the day is not mine. The dough came out completely liquid. It worked great at first, but fell in the middle of the process. Somehow the feeling all the time did not leave that it was not going as it should.
But the result is still delicious! Thanks to the author!
Today for dinner - just ripe. Together with baked vegetables and salted duck and chicken breasts (they are like basturma), it will be great:

The dough is completely liquid came out

And from the photo he showed me that it worked out well .. It shouldn't turn out very thick ..

The dough came out completely liquid.

Yes, liquid, I also had very liquid yesterday and today. From the bowl, it fell into the middle of the baking sheet, dusty with flour.
I immediately sprinkled flour on top and easily helped to spread to the corners, powdered it and covered it with a linen towel, bending the edges. Yesterday it went up 2.5 hours to begin with, and today it has gone up perfectly well over 1.5 hours. And the hour broke up. Maybe the kitchen is warmer today, or the water was warmer at the start, I don't know.

[Trinitron]

Trinitron, I understand correctly that you need to catch the moment of maximum rise so that the dough does not ferment, and then on a baking sheet?

[Trinitron]

Trinitron, I understand correctly that you need to catch the moment of maximum rise so that the dough does not ferment, and then on a baking sheet?

No .. It should go up in a bowl as in the recipe .. .. Then you still knock out the gas and it will start growing again ... When it’s already stretched out on the baking sheet, then of course it’s better to keep an eye.

[Trinitron]

Trinitron, yes it is the softest and most beautiful! Only I wanted more holes, and I baked it too long, 45 minutes. True, my oven is old, without a thermometer. Heated to the highest possible temperature.
And sugar, after all, it seems to me a bit too much.
And it's hot in my kitchen today, because on Sunday I make all the preparations for the week, bake, fry, cook all day.
In general, I have a few questions for sure: what flour do you usually use to bake your bread, and ... (this is in a different branch, but not to jump) where do you buy buttermilk in Moscow? And what is your approximate temperature in the kitchen, where you distribute bread?

I won't say about sugar, but I will put a little less salt in the future.
He baked for 35 minutes, but in the future, I think, 25-30 minutes will be enough.

What kind of flour do you usually use to bake your bread, and ... (this is to another branch, but not to jump) where do you buy buttermilk in Moscow? And what is your approximate temperature in the kitchen, where you distribute bread?

I bake from different kinds, from wheat bakery first and highest, almost every day. Whole grain, too, when needed .. Again, wheat bran is used. General purpose flour is usually only in sauces and small things .. Well, corn with rye, too, of course I use. For baking I make or buy a self-rising one. The temperature in the kitchen is not that high, about 27 degrees, probably .. a little warmer than in the apartment, I'm not a fan of baking.
Buttermilk sometimes comes across either in Pyaterochka or in Lenta or in Auchan. And I found only Ruzskaya ... ... But damn it, it's so rare that it's cheaper to replace it with such an animal as buttermilk. Prepares in 10 minutes from warm milk, lemon and salt.

Added Sunday 05 Feb 2017 06:23 PM

And sugar, after all, it seems to me a bit too much.

Well, the recipe is not required to be accurate to the gram .. Everything can be changed. less sugar, more flour, less water .. Everyone gets it differently, everyone has different flour and stoves, and the taste ... Try to change it, maybe it will be better ..

Added Sunday 05 Feb 2017 18:25

.

I baked another ciabatta today.

Added Sunday 05 Feb 2017 04:41 PM

Added Sunday 05 Feb 2017 04:41 PM

What a beauty .. Pyshnenkakya turned out. I envy)))

[Trinitron]

Trinitron, understandably. I think that my business is still in Ashan's flour, it is rather weak, and Etker's yeast is powerful. Everything seems to be so, but not so. I can see by eye that it does not work out as I would like.
Thanks everyone for the clarification and experience. As I write here, the family is destroying the cake at a terrible rate. I'm going to join!

As I write here, the family is destroying the cake at a terrible rate.

My neighbors also appreciated the cake

late last night they handed me a huge jar of apricots and a jar of raspberries. : - \ I was so embarrassed.

In vain I yesterday "portrayed a victim" When the cake has completely cooled down, and we began to cut it up and down, there were found the holes that were necessary, and the sugar was in moderation. And this morning it tastes just as good, fresh as it was on baking day. I'm very glad, because I made excellent sandwiches from the remaining rectangles for work.
I will definitely repeat.

great sandwiches for work.

Well ... She's just right for that. It turned out and not everything is so scary

[Trinitron]

Trinitron, to be honest, I fell for this cake because I liked its "cutting". I somehow never add up with individual buns to bake, and then take 3-4 days to work - everything turns stale the next day and becomes uninteresting. Today the ciabatta made me very happy with the fact that it is virginly fresh, like yesterday. I will specifically leave one slice for 5 days in order to understand how long this bread stays fresh.
I also wanted to say about the Kamisovsky spices. Of course, I need to be careful. Because besides dried tomatoes and olives, there is also basil (which is good) and garlic. I don’t need garlic at all, because my husband doesn’t love him. And some other nasty thing, so that the spices do not stick together, some kind of E ... I have no phobias, but I try to avoid unnecessary "life improvers" in my own cooking. So if you use these spices, take a closer look at the composition, whether you like it.
To taste - very harmonious, of course, to the Italian flatbread.

Olive oil keeps the cake from getting stale.
And thanks to the oil, the dough easily slides out of the pan onto the baking sheet.

[DonnaRosa]

DonnaRosa, And it also gives a taste, that's what I like

everything turns stale the next day and becomes uninteresting

I also have a recipe for buns for Big Mac ... So they not only do not get stale, but they are recommended to stand for a couple of days before use. )))

Added Monday, 06 Feb 2017 1:58 PM

So if you use these spices,

And in general, I like to collect spices myself .. Mixes are not always sold well .. Well, except for "five spices" and a couple of already established compositions ..

[DonnaRosa]

DonnaRosaAnd it also gives a taste, that's what I like. I also have a recipe for buns for Big Mac ... So they not only do not get stale, but they are recommended to stand for a couple of days before use. )))

Well, yes, the taste improves,: girl-yes: olive oil is delicious and satisfying.
Urgently asking: sorry: recipe for non-stale buns. Really needed.

Well, yes, the taste improves,: girl-yes: olive oil is delicious and satisfying.
Urgently asking: sorry: recipe for non-stale buns. Really needed.

So in the profile ... They cool down, put them in a bag, close them and they don't get stale for a long time ..
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=459725.0
..

Eh! .. I'm going to look ... Don't let me relax!

So I am reporting - I did it yesterday, the dough turns out after baking is fluffy, at first such a crispy crust, today it remains like fluff. Cool! Thanks again.