Ciabatta light in Tortilla Chef 118000 (and in the airfryer)

[present]

Ciabatta light in Tortilla Chef 118000 (and in the airfryer)

Category: Yeast bread

Ingredients
Flour	400g
Water	350g
Salt	1 tsp
Dry yeast	0.5h l.

Cooking method

• Loved the recipe for ciabatta without kneading
• Ciabatta (without batch)
• A very simple recipe, but it turns out delicious, aromatic and very home-like!
• There is no oven, so I decided to adapt it to the existing units - Tortilla and AG.
• Option for Tortilla
• We weigh all the ingredients, mix dry
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• Add water, stir with a spatula until smooth. It turns out a little lumpy (i.e. not smooth) dough. Quite thick, not runny as usual for ciabatta
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• Cover the bowl with plastic wrap and leave to ferment for 10-12 hours at room temperature. The time depends on the air temperature - the higher it is, the less the dough will ferment. At t = 16-18 * C, the process can take up to 18 hours. If the room is hot, it will be ready sooner.
• The result is a more liquid dough than originally when kneading, everything is in bubbles. Sticky, reaches for the finger. The volume increases by about 2 times.
• Here is:
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• Gently transfer to a floured table. For this I used a silicone spatula to get my hands less dirty. You can take any flour, I liked to sprinkle it with whole grain flour more.
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• Sprinkle the dough with flour
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• Carefully pick up the dough in turn from the edges and "throw" to the center.
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• At the end you get such an "envelope"
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• We cut it into two parts. I use a silicone mat for the test, so I use a silicone knife
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• Gently transfer one piece to a dry Tortilla bottom pan. I sprinkled flour on the pan just in case
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• We carry out all operations carefully, not pressing the dough hard. Stretch the dough slightly towards the edges of the pan.
• Let's go a little closer. To do this, close with an upper frying pan and turn on the 0.5 * mode for 15 minutes.
• The dough has grown a little
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• We set the 5 * mode for 20 minutes, bake under a closed lid.
• We open. Here's what happened
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• Fits well, just the size of the pan. The top edge partially rested on the lid and was fried. Not prikvarilas, jumped out at once!
• The section shows the characteristic holes of the ciabattta
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• Bottom
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• It tastes great, very aromatic, and you can also feel the slight rubberiness inherent in ciabatta.
• You can start baking the second part of the dough.
• But I wanted to try this recipe in AG as well, so I'll show you a photo of baked goods in AG as a bonus.
• The uniform was bought in Fixprice, inexpensive, but I really like it! I sprinkled it with a little flour
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• Gently laid out the dough
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• Turned on the AG for warming up - 265 * C for 15 minutes. During this time, the future ciabatta moved slightly at room temperature. Since the farm does not have a baking stone and baking with steam in the AG is problematic, I just covered the dish with the dough with foil
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• I put it in the already warmed up AG. 20 minutes at 265 * C. Then she took off the foil. The future shape of the bread is already visible, only the color is very pale
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• Let's brown another 10-15 minutes at the same 265 * С
• Already more fun
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• He also jumped out of shape well.
• Cut also with holes
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• Bottom
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• In short, I liked both options! I recommend to everyone!

Note

I liked the recipe very much because it is very simple to make. And also by the fact that you can replace the dough in the morning and bake in the evening after work! After all, it is much easier for working housewives to bake bread if the process is divided into two stages.
The husband orders this bread almost every day. Says that this is exactly what it is present homebaked bread! ...
There is HP, but the taste of bread is not the same in it. But bread in Tortilka and in AG has a pronounced taste!
Moreover, the last two options are slightly different in taste, but both are very tasty! My husband and I both love crust, and in the Tortilla ciabatta, almost half of the bread is crust!

Thanks for the wonderful recipe