Ciabatta in the oven

Ciabatta in the oven

Category: Yeast bread

Ingredients
Opara
Wheat flour	300 g
Peeled rye flour	30 g
Water	185 g
Dry yeast	1/4 tsp
Dough
All dough
Wheat flour	325 g
Water	342 g
Salt	13 g
Instant yeast	3 g

Cooking method

Pour yeast into 1 glass of warm water and leave for 20 minutes. Stir, take 1/2 tsp. this dough solution, the rest can be poured.

Pour 1/2 teaspoon of the yeast solution into 185g of cold water. Pour all this into a mixture of different types of flour and knead a dense, steep dough. Leave to ferment for a day (24 hours) at room temperature.

Dissolve salt and dough in water, knead the dough. I was kneading in a mixer. The author indicates to knead for 5 minutes at medium speed. The dough will be very liquid, similar to pancake dough, but not for bread.

Let the dough ferment for three hours. At the beginning of these three hours, fold the dough on a floured table with an envelope every 20 minutes 4 times. Then transfer to a bowl and leave quietly to wait for molding and the end of the allotted time.

Pour the dough onto the table, divide into two equal parts and fold each again into an envelope. Cover to prevent drying out and leave to proof for 45 minutes. Transfer to a baking sheet covered with parchment or a silicone mat, pull into loaves and bake for 35-40 minutes until dark brown at 230 degrees.

The dish is designed for

two loaves of 500 g

Time for preparing:

35-40 minutes

Cooking program:

230C

Note

A thick-breasted, perforated and fragrant beauty with an Italian past, but already internationally recognized. I took this recipe on the site of a woman named Lyudmila with the nickname mariana_aga, who bakes the most beautiful bread. I saw and tried different ciabatta, but I liked this one for its simple peasant roughness, viscous crumb and unique taste of well-fermented sponge dough. I had to slightly adjust her recipe to fit my capabilities. We do not have wallpaper and 1st grade flour in our store. I had to bake from high wheat and peeled rye ...
I can only add that we have already eaten ... Ciabatta is never too much ...

Similar recipes

Chiabatta in the oven (Idol32)

Ciabatta Peter Reinhart (on the big) (oven) (Scarecrow)

Oven stone baking: Ciabatta (Alexandra)

I have made this bread several times, but immediately forgot to point out that it is best to bake the ciabatta on silicone rugs. The dough is quite tender, sticks easily to everything, and if the parchment paper is not properly sprinkled with flour, the paper on the "bare" areas will stick to death. This is the first time I scraped this baking paper for a long time.
Silicone mats (at least mine) keep a temperature of 230 degrees, so I bake at 225g. Just in case. The finished breads bounce off like family. With this rug we line the baking sheet and forward ...

🔗 🔗

I myself often bake this bread, but I use brown baking paper, and I hardly sprinkle it with flour, so lightly, and NOTHING sticks to me.
Maybe it still depends on the paper ??

Maybe you are right. I heard that white paper is worse (I have just white). I will try to buy a brown one, as the rug does not allow the bottom of the ciabatta to "breathe". The bottom is sweating and there is no such crust as the top and sides. And on paper - the crust turned out, but it stuck. In this regard, I decided that even without a crust than paper is ... Now I need to try again on another paper, you made me happy ...

Chuchelka, thank you very much for the recipe, our whole family liked it very much, I think that this bread has settled with us for a long time.The only thing is that the crust turns out to be hard, I think I will try to put some water on the bottom of the oven next time. What secret do you have? Thanks again, really delicious

Health! Not me, Lyudmila, thanks for such a detailed and sensible recipe ...

And the crust should really be hard. So rustic and rude. However, you are right, there is one BUT. I bake with steam. The crust is slightly more tender. Now I always have a cast-iron pan in my oven downstairs. Before loading the ciabatta into the oven in this pan (it is heated with the oven), I splash about half a liter of boiling water. Immediately I put a baking sheet with bread and quickly close it. Now I'm thinking of a Mill's oven with a wet convection function.

And here is my bread, I really liked it

[Margot]

Girls, who bakes on what mode?
At first I racked my brains and chose convection. The crust is very coarse (dried). Then I tried it in the traditional mode (upper-lower heating of tens), too, not very good. Then I returned to convection, only now I bake all the time with steam.

Margot

The holes are just super-hole!

It is better not to put water, but to let steam in.
It is especially needed at the beginning of baking, and if you just put a cup of water down, steam will appear much later. Put a cast-iron pan (baking sheet) down, heat it up with the oven, splash boiling water on it before loading the bread (I described it all above), immediately load the bread and close the oven.

And I somehow alternate bread loaves and those that are handmade.

I bake sourdough bread once a week. A couple of times - in the bread maker. However, I only bake French in it. My other husband does not recognize it. I use Kitchen Aid as a kneader.

I usually do ciabatta once a week too. I love her so much. That's right, with the addition of rye flour.

In my opinion, it cannot be reproduced in an oven. While many things are possible, it will be something other than the traditional ciabatta. Her dough is "fluid", that is, very tender, soft, moist. To wrap a loaf from it. In a large mass (in HP), I have no idea how it will look, rise and bake. And most importantly, the crust will be lost. Here is this rough rustic baked crust.

I baked the ciabatta in HP using the ciabatta loaf mix from the Bakery House. What can I say, the bread is delicious, and the rough rustic crust is not lost. The holes that I like so much are lost. Inside is the usual French bread. Maybe it was not necessary to achieve the perfect kolobok and add flour. Although I think that such a hole will still not be achieved.

In a ciabatta, there can be no kolobok at all - the dough is semi-liquid and interferes with a combine, and not cotton
I think that ciabatta is not suitable for the oven either in kneading or baking

Scarecrow, I really liked the ciabatta, I bake it once a month. So I wanted to ask you, but did you try to add more rye flour? Do you think I want to try, but I decided to ask you first.
P.S. With steam it turns out much better than bread

To be honest, I have never deviated from the recipe. I can pour a little more, but plus 10 grams does not count, it is still imperceptible. So you will be a pioneer, then please share your impressions ...

I wanted to thank the author for the recipe! Very, very tasty. For the first time I took half of the indicated proportions, now I regret eating bread instantly !! Only I got it with a grayish tint, although I used the highest grade flour (the other was not)), and when molded into a loaf, the dough refused to keep its shape and after a couple of minutes it stubbornly spread and took the form of a cake. Therefore, I decided to bake in a round shape with low edges. And thanks to this, only the top was solid (although I put a dish with water for steam on the bottom of the oven). It turned out to be a beautiful loaf, and the crumb was in a small hole.

The correct pronunciation of the name of ciabatta bread is "chabatta", without "and", because the "i" in the word "ciabatta" is dumb, it is not readable.Obviously, some scholar gave initially an incorrect transcription, and it, unfortunately, spread.

[Natalia K]

The correct pronunciation of the name of the ciabatta bread is "chabatta", without the "and", because the "i" in the word "ciabatta" is dumb, it cannot be read. Obviously, some scholar gave initially an incorrect transcription, and it, unfortunately, spread.

THANK YOU, Natalia K! I agree with you ... I have already corrected the names of all my recipes in the PC to chabatta
You can often find both chaabatta and chaabbat. But this is not the most important thing. The main thing is that bread ciabatta incredibly tasty - be it a simple classic or with additives (parmesan, olives, with malt or with pepper ...) I recently met in the open spaces of NET and this: "chabatta baguette".
Please share your recipe - since you are closer to Italian soil
How is such bread baked in Italy?
It will be, I think, not only to me, but also to all lovers of this topic, VERY interesting.
I sincerely congratulate all forum visitors on the coming year!
Successful CHABATT everyone !!!

I buy a ready-made mixture, so I don't have my own recipe.
I will translate the recipe found on the Internet (at the same time, I will finally try not to be lazy, but to cook it myself, without a mixture).

Opara
200 g whole wheat flour
200 ml of water
2 g brewer's yeast
Dissolve yeast in water. Add flour and knead until smooth. (In the advice of one bakery, I read that the faster the better. Like shortbread dough, you don't need to mess around with it for too long). Leave at room temperature for 6 hours. When the dough swells as much as possible and begins to fall off, the dough is ready.

Dough
400 g flour
250 ml water
1 teaspoon barley malt
2 teaspoons of salt (top)
6 g brewer's yeast
Add flour, malt and 200 ml of water to the dough (leave 50 ml of water for now). Add salt towards the end. When the dough is smooth and elastic, dilute the yeast in 50 ml of water and add to the dough. Knead until it becomes soft and at the same time slightly sticky. Leave on for 30-40 minutes.

Pour the dough onto a floured board, cut into 2 pieces, give them an oblong shape. Lay on cotton towels sprinkled with flour and let rise in a warm place for 50 minutes. Meanwhile, heat the oven to 240 °.
Using a towel, place the molds on a paper-covered baking sheet and stretch them out to length. Put in the oven, after sprinkling with water there. Then you can spray it a couple more times, with an interval of 5 minutes. (Personally, I don’t spray, but 5 minutes before putting the bread to bake, I put a saucepan with water on the bottom of the oven).
After 15-20 minutes. reduce the temperature to 190-200 ° and bake for another 15 minutes. The total baking time is 30-35 minutes.
Remove the bread from the oven and let it cool on the wire rack.

They wrote here about rye flour, about the shape of a bun ... Real Italian chabatta is made only from wheat flour, and its shape is elongated, for example 🔗... The consistency is porous, with large holes. And crispy. Bon Appetit!

The correct pronunciation of the name of the ciabatta bread is "chabatta", without the "and", because the "i" in the word "ciabatta" is dumb, it cannot be read. Obviously, some scholar gave initially an incorrect transcription, and it, unfortunately, spread.

Well, I’m not good at Italian, so I wrote the way I hear / read most often. Unfortunately, I cannot fix it, editing is not available. And thanks for the explanations, although I will know for sure now. And thank you very much for the translated recipe. We must try it out.

Rye flour (30g) in the original recipe is taken for daily dough. So it turns out richer in taste and ferments better. And the fact that someone wants to make this bread somehow in their own way - well, let people experiment as they want, if only they like it, right? I am calm about it.

[Natalia K]

I buy a ready-made mixture, so I don't have my own recipe.
I will translate the recipe found on the Internet ..

... 1 teaspoon of barley malt ...

Goodnight, Natalia K.
Thank you for your answer - I will definitely try this, I hope, Italian recipe as soon as I find barley malt ... I heard that such a product is used for brewing beer. Should it be dry or liquid?
The recipe intrigued me very much - after all, from the original source
I tried many recipes, including from the ready-made mixture "Chabatta", which I bought at the Pekarsky House (Kiev),
and in the oven,

even in the airfryer

"holes" are much smaller than we would like. Obviously, the lack of experience affects!
Better with a mixer and on a dough, which stood for 12-16 hours!
Your advice on 6 hour dough suits me better ...
I sincerely wish you good luck

[Scarecrow]

Scarecrowof course, variations on a theme are always good. AXIOMA was just interested in how this bread is baked in his homeland.

AXIOMA, In my opinion, normal holes. Yes, they should be big, but not really caves I like how 🔗 turned out, and in the bread maker too. By the way, sometimes in my bread maker the bread sometimes sags in the middle. How to deal with this?

Barley malt looks like honey 🔗... We sell it in "green pharmacies" and in stores selling organic products.

[Natalia K]

Good day, Natalia K.
Thank you for the answer.
I'll go to the pharmacy today - I'll look for barley malt, or the other day - after the weekend - I'll go to the brewery
There, I hope, and brewer's yeast will come across to me: I have not seen them on the free sale. On the market I saw offers for alcoholic yeast from different manufacturers.
The taste of my loaves of chabatta suits me perfectly, the crust is excellent, and when tapped, it seems that you are knocking on an empty plastic bottle.
BUT HOLES IN THE PUSH, LIKE A STUDY - THEY HER HER GREAT, NOT AVAILABLE TO ME YET!
So I'm looking for various recipes for chabatt, comparing products, getting acquainted with the experience, methodology, technology of baking this wonderful bread of other members of the forum.

Hello everybody! I rarely visit you, but I really love your site.
Tell me please.
I make chibata according to Chuchelka's recipe. Dough almost did not rise in a day. This is normal?
And yet, in the recipe 3g. instant yeast. Can I replace them with dry ones? And then 3 years won't be a lot?
Thanks in advance to everyone.

[AXIOMA]

AXIOMA , if you have not been there, of course, I can recommend
a good place.
Specifically on this link ciabatta or chabatta, she baked herself - very happy.

🔗

And not quite in the subject, but I am delighted with the recipe, called a stack, I also baked (here not only the result, but also the process is still interesting), here is the link:

🔗

[KAYUS]

KAYUS .
I'd better bake bread, especially since there is SUCH a chatbatta in the pictures, and a stack !!!!!!!!!!!!!!!! Not holes, but caves ...

[AXIOMA]

AXIOMA , but the stack is wonderful and super tasty. I did it with garlic and just with salt, I didn't have tomatoes. We ate it just like that without anything, but with tomato juice - generally a fairy tale.

I started talking ... Ostap was carrying ...

I also translated myself a recipe from an American video. Chabatta on an 18-hour dough. I'll try! She's so beautiful there!

By the way, Mishina (crucide, who) chabatta is very similar to Lyudmilina (mariana-aha), whom I quoted in the first post of this topic. On long-term dough and yeast water.

[AXIOMA]

AXIOMA , but the stack is wonderful and super tasty. I did it with garlic and just with salt, I didn't have tomatoes. We ate it just like that, without anything, but with tomato juice - generally a fairy tale.
Talking ...Ostap suffered...

Normal phenomenon on holiday

I set myself task number 1: to repeat the recipe for chabatta Scarecrowsbut adhere to the principle: " Do not turn over!"
Task number 2: Bake bread Stack and
Problem number 3 -Chabatta on Pulish.
Do you mind?
Then wish me inspiration and good luck.
I'm already putting the dough ... and I'll drop by the kefir sourdough

[AXIOMA]

AXIOMA , good luck to you!
We are waiting for the result and photo report tomorrow.

I made a chabattu with an 18-hour dough without kneading. The one I wrote about above (translated the recipe from the American video). Until I understand how to relate to it, it is necessary to slightly adjust the water and flour. The taste is not quite right.

And what I wanted to say is that I have already made a dozen of chabattas.But better than the one in the first recipe of this theme (from Lyudmila, I met her on several other English-language sites called Best Ciabatta) - I have not yet found. Here's an honest pioneer.

[AXIOMA]

AXIOMA , good luck to you!
We are waiting for the result tomorrow and photo report.

Good night friends!
Tomorrow did not work, because only the dough in the Scarecrow's recipe needs to stand for 24 (!) Hours
Three hours of fermentation, proofing - 1 hour, an hour of baking ... Cooling down, photos, error analysis, etc. Only now I'm ready to show what happened. I'm not happy with the result - Chuchelka's chabatt looks much better !!! Although I did not deviate from her methodology one iota. The first thing that surprised me: a tight, dense opara - resisted the addition of water ...

Perhaps I am not folding the envelope quite correctly ... Do I need to pour flour into the dough?
[URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s002./i200/1001/6c/a290135f12a4.jpg.html]
I will come back to this recipe later. After the stack ... Barley malt and brewer's yeast I could not get.
Chao!

The hole is specific, but only one!

The dough on the table looks correct. I mean both consistency and bubbles. When folding inside, you do not need to add flour. You just need to use a spatula to rake the dough from each corner, fold and overlap the rest of the dough and, like plasterers smear the plaster, stretch the spatula ("stick" the bent piece of dough to the rest). And pale baked, in my opinion. It should not have a yellow crust, but chocolate brown.

And the taste?

Finally, I got something similar to a chatbatta. True, it was not possible to take a whole picture, guests came, and I hardly managed to hide two pieces for a photo report. But the main thing is that everyone liked it.Thanks to everyone who shares their experience here, only thanks to this I decide on new experiments

I baked yesterday, though one loaf did not manage to divide the dough into 2, very liquid. It turned out delicious, something very similar to the lavash that we sell here.

I am a beginner baker and I am not friends with dough yet. Therefore, I make chabatta in a bread machine according to a recipe from the House of Bread website. There was already a reference. It turns out a huge, airy and porous bread. True, the pores are not so big. I am delighted, but my husband does not like it. He says that in order to get enough of them, you have to eat the loaf yourself. Requires plain white.

[Scarecrow]

The hole is specific, but only one! ..
... And palely baked, in my opinion. It should not have a yellow crust, but chocolate brown. And the taste?

Scarecrow, The holes I have are the same every time-SPECIFIC- I can't do anything about it!

My chabatta tastes like chabatta, rings when tapped, is eaten quickly - and they also ask for dark chabatta ... The crust is hard, barely cut with a bread knife. Soft crumb
In an attempt to improve the flavor, I started adding malt, (dark chabatta), pesto paste, for Italian charm

Electric oven "Zanussi", while baking did not deviate from the recommendations I do not want to refuse such bread.
Can you give advice ...

Of course, I'm not a Chuchelka, but I read in Lyudmila's magazine that you need to poke the dough with your fingers before putting it in the oven, just so that there would not be one big hole
Shl Chuchelka, I apologize that I got into the wrong topic, but maybe I can also help you with something

[AXIOMA]

AXIOMA

Just saw your post, forgive generously for inattention.

Where does such a hole come from? Yes, one more lonely?
Poke a finger before baking so that the crust does not come off. Often the crust rises and it is underneath that large cavities form.

This time I screwed up a few loaves until I finally realized that I was not satisfied with flour. The bread floats on it, does not keep its shape well. Including swam and chabatta (I also baked it). So, even with such a liquid consistency, it had many medium and large holes, it was just flatter. So, after all, you unwittingly violate the technology somewhere. But where?

Dark chabatta is clearly from HP. This, in my opinion, is a minus.Chabatta's dough is liquid, carbon dioxide (that is, bubbles) does not hold well, can rise to one place and accumulate under the crust, which is evident. The white chabatts on the baking sheet looked better, the holes were not so concentrated in one place.

Further - the dough is really cool, this is how it should be, everything is correct. It is imperative to fold, this tightens the layers and strengthens the dough, it does not float like that afterwards.

And - very important - flour! You can be severely let down by flour. If I hadn't done this chabattu before dozens of times on excellent Finnish and Italian flour, I would definitely be disappointed in what I got yesterday from the one I bought at METRO.

[AXIOMA]

AXIOMA
... Poke a finger before baking so that the crust does not come off. Often the crust rises and it is underneath that large cavities are formed ...

... So you are still a technology involuntarily violating somewhere. But where?

And - very important - flour! You can be severely let down by flour. If I hadn't done this chabattu before dozens of times excellent Finnish and Italian flour, then I would definitely be disappointed in what I got yesterday from the one I bought in METRO.

Good health to you, Scarecrow!
Chabatt haunts me!
I bought this flour today in UNDERGROUND:


I will try one more time with pure white Italian flour, I will refuse any delicious additives like malt and my other improvisations, strictly adhering to technology and your advice.
I will definitely poke my finger into the dough before baking - I promise ...
With your and God's help, I hope for a successful result!

What is the protein content of this flour? We do not have such in METRO.

[type 00]

Visited the day before 🔗
Decided - it will suit me type 00 I saw in METRO before:
farina di grano tenero tipo 00 soft wheat flour
ideale per tutte le tue idee in cucina andIdeal for all your cooking ideas Costs about $ 8.5
BOUGHT.
About proteins? .. It's hard to say ... RIFERITO AD UNA UMITA MASSIMA DEL 15.50%

No, it's not that, most likely. The word "proteins" does not usually differ even in the Latin alphabet (in Italian "Proteine"). And it should be in line with carbohydrates and fats (usually three indicators). Usually fluctuates from 9% to 13%. If it's low in protein (from soft wheat), then it's not good for bread. Type 00 is a highly refined flour. Well, that is, the highest grade.

And there is so much flour in supermarkets in Italy - I was almost stunned while sorting out between packs and squeaked with delight when I saw all kinds of spelled, flour made from it, etc.

[12]

In the Italian flour I bought:

Fat-15%
Carbohydrates - 71%
and, what pleases, - 12 % proteins.

About the power of flour (W =?) I found it difficult to answer
Spanish Grandee baker Francisco Tejero recommends flour for baking chabatta with strength W = 400 - Harina de fuerza (W = 400, P / L = 1)
🔗
I will try to bake a chatbattu without knowing its power

Hostess, and replace the dough with leaven? Someone experimented?

[AXIOMA]

AXIOMA

Our flour strength indicators do not indicate on the packaging (maybe something is written in Italian there?), So we focus on proteins, since there is a connection between these two indicators. Your protein content is normal.

Natay

I haven’t tried it yet ... I cannot help in proportions.

Hostess, and replace the dough with sourdough? Someone experimented?

I'm making a ciabatta in French. sourdough. I just replace the dough with the same amount of ripe ferment 100% hydration.


This ciabatta is infused with rye and whole grain flour and flaxseed.

[Cinderella]

Cinderella, thanks, I found Calvel's sourdough in the subject and have already cooked it more than once - super!

[Scarecrow,]

Scarecrow, Thank you ! I also poured a couple of spoons of bran (maybe not quite in the topic of Italian bread, but I like it and I can't help myself)

These are the shoes that have grown together.


And here it is in the context



Knead in a bread maker.
Flour - ordinary bakery.
Recipe - "Chabatta on Pulish".

Sorry, I couldn't resist. Today I watched the end of the program with J. Oliver. Alas, as he himself pronounced, I did not hear, but the translator called the ciabatta jabatta.

Look here about Chabattu.
In 4 hours it turns out impressively tasty ...
🔗

[Scarecrow]

Here is my ciabatta

Only I didn't have rye flour, I put corn wallpaper. For my taste, the bread turned out to be rough, and there are few holes, but my husband really liked it. I will try again! It was just that the maneuver with splashing boiling water into a hot frying pan was not very successful for me, the pan was poorly heated. I baked it on baking paper, the ciabatta did not stick, however, I greased the paper with vegetable oil.
Scarecrow, Thank you!