Ciabatta (without batch)

[Ciabetta without batch]

Ciabatta (without batch)

Category: Yeast bread

Ingredients
White bread flour	400 g
Cold water	350 g
Salt	8 g
Instant dry yeast	1 g (1/4 tsp)

Cooking method

• There is only one recipe here - dough.
• All this is mixed in a bowl with a wooden spoon (water at the end), tightened with foil and left to ferment for 12 hours. And that's it! The dough is ready. The fermentation process took me 11 hours, the dough was all in bubbles (we are very hot now). But after another 3 hours it was very good. The dough wanders at room temperature. temperature.
• The finished dough is poured out onto a floured sheet of baking paper, for a start I took half of the whole dough, lightly floured and folded with my fingers a couple of times to give it a square shape. Cover with a towel and leave for an hour.
• In 30-45 minutes. until the end of the proofing, preheat the oven with a stone to 250 * C
• Check the dough: when fully proofed, a slight dent with a finger will leave a dent.
• Stone stove with steam. It is better to cover with a lid directly on the stone and bake for 20 minutes, then remove the lid and bake for another 10-20 minutes until golden brown. I covered it with a cauldron.

Note

Well, I also decided to open the topic.
For a long time I wanted to bake a ciabatta just the way it should: so that the crust is golden and crispy, and so that the holes. I tried a bunch of recipes - well, it didn't work out and that's it! There, everywhere, intensive kneading is required in a powerful mixer of very liquid dough to lag behind the walls. I have such a mixer, I have been kneading rye dough only in it for a long time and it turns out great, but for ciabetta ... In short, I suspect that I am not the only one familiar with the process of endless mixing of this slurry, which does not think of falling behind from anywhere. Then, of course, you add flour and this is no longer ciabetta, the crust is pale and hard, holes - alas, alas!
And then I stumbled upon Ciabetta without batch from Misha - here:
It's a pity that you can't convey the taste and smell! And this is without kneading and with 1 (one!) Gram of yeast.

Similar recipes

Ciabatta in HP (OJGG)

Ciabatta by Peter Reinhart (on pulish) (Scarecrow)

Ciabatta (kneading in a bread machine) (Bunny)

[kisuri]

kisuri, good night to you ! I baked the Stekka from Misha according to the same recipe - without mixing. Here is the proof



link to the author 🔗

[IRR]

Hi, IRR!
Very beautiful Stacks and probably delicious! And sprinkled with what?
I am very glad that I found this method, at first I even thought: "it can't be, it's too easy"
And such beauty turned out!
I want to place the same pictures again, but with a magnification:

[kisuri]

Respect for the recipe !!!
I, as a temporarily bread-free, are looking for recipes with a long proofing. Coming home at 9 pm, 4-5 hours for proofing and baking is a problem.
And then I found a recipe - I set it in the morning, baked it in the evening!
The bread is really delicious, although I added 2 tbsp. l. olive oil.
And when baking, the incident turned out: I baked in an inverted cast-iron pan, and covered, on the advice of the author, with a ceramic mold with a wall height of about 8 cm.I did not pay attention that kisuri covered with a cauldron.
And the result: the dough in the oven rushed to growth, rested against the "lid", and I got a real printed gingerbread! The crust is harsh, but this is clearly due to the fact that it was baked on ceramics.
I will still bake!

[Frost]

Hi,Frost!
I'm glad it worked, even in the form of a gingerbread. Have you tried the oven again? I have baked several times already - it turns out great. There in Misha's livejournal - several successive recipes for unaltered bread of long fermentation - here is one of them IRR - so I want to try to do everything! It is a pity that the hands do not reach, and the poor husband has already asked for mercy (and who, excuse me, will eat all this? Well, not me!)
As for the oil: all common ciabatta recipes have 2-3 tbsp. l. olive oil, and in all these pure oils there is no. Perhaps it is impossible to spread it well with a spoon in the dough? Did you feel it somehow?

The oil intervenes perfectly. Only I mixed the butter into the finished kneaded dough. I always do this with yeast dough. Try it!
I think the point here is that the oil is distributed between the gluten threads, enveloping them. Something like this.
I'm making a dough for pies, another great-grandmother's recipe. There is a butter dough with butter. So, my grandmother and mother taught such a trick. There is no need to strive for the dough to come off your hands. This will require flour and the dough will be tough and dense.
It is necessary at the end of the batch to add a handful of sunflower (only sunflower !!!) oil to the dough, and that's it! It becomes smooth, silky before our eyes, gathers into a ball. Try it!
And I will bake the ciabatta tomorrow, for the weekend - take two. I will report! Only without a photo.

so I finally got to this recipe) from the very beginning I laid eyes on it, but somehow I got carried away with self-leavening) but now I made such a dough. boom tomorrow, thanks for the recipe!)

[Frost]

It is necessary at the end of the batch to add a handful of sunflower (only sunflower !!!) oil to the dough, and that's it!

Frost, why is it so critical with sunflower oil? It seems to me that ciabatta goes better with olive, nevertheless, Italian bread ...

[valushka]

Hello everyone!
valushka
How is Ciabetta doing? Did it work out? Isn't the recipe cool? And most importantly, it allows you to bypass the stage of complex mixing, and the result is no worse. They ask mine all the time, I did it several times, it turns out great: holes, crust, smell - everything is right. From our newfound experience: we are now in a terrible heat, even at night, and after 9-10 hours the dough was covered with large bubbles. Here I would bake! : - \ And I - as it is written - began to wait for 12 hours to pass. And by that time the big bubbles had turned into many, many small ones. Well, and accordingly, instead of big holes in the ciabetta, there were smaller holes, but a lot of * JOKINGLY *, and the crust was harder.
Conclusion for dummies (I mean myself): you need to bake at the stage of big bubbles, then there will be big holes! (Y)

Frost
It is very interesting what you wrote about the butter in the dough. After all, my grandmother taught me the same way to add sunflower oil at the end of kneading the yeast dough, and it was in the "zhmenka" that it was poured - so that it would stick out from my hands. I will definitely try to add oil to ciabetta. However, I think that it is not so important which one.

I don’t know why the emoticons came out as symbols. I meant pictures.

[kisuri]

kisuri, everything turned out very much even VERY!))) just no words)) the guests were delighted) especially my mother. she has long wanted to try this kind of bread.
So I am grateful to you for the simplest recipe and very tasty bread!) THANKS!
and here is the photocounter

A .. forgot to write about the holes!))) The bread was all perforated)) but I didn't have time to take a picture of the cut ... with such delicious bread and a cut, you won't have time to photograph)))

What a handsome man! The aroma comes right here. Thanks for the recipe to Misha from livejournal

[kisuri]

kisuri, well .. since I don’t sit in livejournal, I wouldn’t recognize such a recipe without you) so many thanks to you and Misha)

[valushka]

valushka
So I don't sit there either, I wander there, and wherever there is something interesting about bread. I will continue to try and drag to us here

[kisuri]

kisuri, well, I didn't mean it)) I also wander around a lot) but I meant, I didn't come across such a simple recipe)))
ufff .. how difficult it is to explain why she said thanks))))

[Frost]

Frost, why is it so critical with sunflower oil? It seems to me that ciabatta goes better with olive, nevertheless, Italian bread ...

RybkA, sunflower - in pies. And in this ciabatta I poured just olive, according to the same scheme.

By the way, I noticed that different oils have different effects on the dough. Recently I made pies, there was no sunflower oil, but there was corn oil - so the difference was huge. Flaxseed oil gives even less effect. Olive is perhaps the closest in effect to sunflower.

Ciabatta made the second time - baked on Saturday morning - until Sunday she did not live! Bad recipe - impossible to stop.
Ruddy, and HOLES! And the smell! And taste!

You will drive me crazy with these holes
Now I temporarily do not bake bread, and there is no new sourdough ... I am resting, so to speak ... but here ...

You will drive me crazy with these holes
Now I temporarily do not bake bread, and there is no new sourdough ... I am resting, so to speak ... but here ...

And the sourdough is not needed here - so just in time for the baking season.
So I'm going on vacation to Abkhazia - I'll take the recipe with me! Minimum hassle, maximum effect!

[valushka]

valushka! Valya, probably right?
I think I understood you right away - just like that - that you liked the recipe and that you are grateful to me for it. I am very, very glad that you liked it, and that what a beauty you got. And my answer was - I don't know, well, probably an invitation to continue communication.
I suggest that my verbal bloopers (if any) should be perceived only as bloopers and nothing else. Going ?!

[kisuri]

kisuri, (sorry, I don’t know what the name is, but yes me, Valya, and you can call me)
absolutely understood me!) no big deal! I wrote all this with a smile!) And as for the continuation of communication - I am always "for"!)

I'm very glad, Valya. ... My name is Ira. And everything that happens on this forum is terribly interesting to me. After all, until recently, most houses did not bake bread - WHY ??! What, you can't go buy? And then HP appeared ... and ... I still can't believe that I can do it, and not only in HP.
In short, drive new ciabetta!

Glad to meet you, Irish) yes, I myself am surprised at this)) I remember about a year ago, I had the idea to bake bread. But something I read the recipes and came in shock. I thought it was so difficult ... I thought it was not for me. for me another option - "buy and not take a steam bath" And then somehow I came across a recipe for bread on one culinary site. There was a similar recipe. I mean the same simple. everything had to be mixed and left) and then baked) and it turned out awesome. I baked it once and thought about a bread maker. Immediately went to this site)) thanks to him I already bought myself a Boshik cube combine))) so I also bought a bread maker thanks to this site)) because I had no idea what kind of animal it was) And now I don’t want to buy ) even when there is no bread, we do not run to the store, but we prefer to wait and eat our own bread)

on the weekend I baked a ciabatta:

Girls .. a question about filling ... the temperature at home is over 30 degrees .. how much dough you think will ferment?
4 hours have passed and the dough is actively bubbling

[marysichca]

marysichca what a gorgeous ................ .... clever
Girls, well, what are you doing ............ Well, only here I have baked self-leavened bread, and this has long been my heart, but who will eat ethno ??? Mine are leaving until Tuesday, but I can’t sit down to cook, well, how can I be, then ???

Girls .. a question about filling ... the temperature at home is over 30 degrees .. how much dough you think will ferment?
4 hours have passed and the dough is actively bubbling

Will be. I baked in the heat. All OK.

[marysichca]

marysichca God, what a beauty! And even such a slightly burnt crust - like right in a real oven somewhere in Italy

kinski
The original source writes that normal fermentation is 18 (!) Hours, but maybe 10 - 12. Well, 18 is in winter somewhere in Alaska. Unas is now also 30. I baked after 10 - this is the minimum. 4 hours is somehow not enough, although ..... in any case, tell me how it all ended - we will gain experience .... If the dough is actively bubbling and the bubbles are BIG - I would try, what the hell is not kidding.

svetik
As I understand you !!! I can't skip a single recipe, so as not to rewrite, at any free minute I start something, the children laugh, my husband cries and screams "oink-oink", and who will eat all this, well, not me, in fact ! I think svetik: make and freeze, and on Tuesday defrost, lightly brown in the oven - and it will be as fresh.
Please note: wait and do not do it yet - this is not even discussed!

Tomorrow I run to work quickly for a couple of hours, and when I rush back, I'll put it anyway, I can't wait

Because I have a ciabatta that's where it turns out

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66084.0

Well, isn't it similar ??? only butter

[svetik]

svetik
well, I'm generally afraid to look into these rich sections, but here the beauty is
We'll have to convert our rye leaven into wheat.

[kisuri]

kisuri I have only one leaven - this is Eternal, I don’t bring rye, I don’t really eat rye breads, except for Borodinsky and that's all, so I have only one leaven, but for what

[svetik]

svetik
I think you and I have dropped out of the topic a little, but still about the sourdough: different ones lived with me and my own, and my friend gave - both excellent, and then I took the sourdough in a small bakery (there are a lot of them now open). By the way, it is made as an eternal one. So she has been living with me for a year now, and I am transferring her from rye to any other as needed. She is also cool, strong. This, by the way, is also a way to get sourdough and immediately ready. Its own - until it gains strength - time is needed, let alone flour ...
But this is still a separate topic. And your cupcake is wonderful, I will definitely try

The bread was a success

[kinski]

kinski
The bread is great! How long did the fermentation take?

[kinski]

kinski
The bread is great! How long did the fermentation take?

7-8 hours .. maybe I should have held it a little longer .. I know her .. she just poured sharply ... and it seemed to me that it was already starting to ripen ..

Well .. the only drawback of ciabatta is that it ends very quickly))

Girls, I fell out since yesterday evening ............ there was no Internet, I came home from work and turned it on, but something has been going on for so long, I put on a ciabatta, I had it for almost 15 hours ....... but I didn't notice a strong uplift, maybe something is wrong? I arrived and immediately poured it into flour, then squeezed it a little and now it is standing on the proofer, well, even ... I'm worried, what if I won't succeed ???

Girls, I fell out from yesterday evening ............ there was no Internet, I came home from work and turned it on, but something is going on for so long, I put on a ciabatta, it stood for almost 15 hours ....... but I didn't notice a strong uplift, maybe something is wrong? I arrived and immediately poured it into flour, then squeezed it a little and now it is standing on the proofer, well, even ... I'm worried, what if I won't succeed ???

Maybe the yeast is not very good?

Yes, I just bought LJ, there were bubbles, but to say it flooded nope ............ and lies on the sheet like a mess. powdered with flour ... is that how it should be?

Have you already made this recipe?

[kinski]

Not yet ............... just got my mind
kinski And you also poured it on paper and powdered the dough, then how could you knead it carefully several times and that's it? put it for an hour for proofing and then baking with steam or a spray bottle, right ??? I haven't missed anything ???

Not yet ............... just got my mind

Look at Misha's ... there are pictures of the whole process ... compare ...
🔗

Yes, everything seems to be so, only I could not turn it over, I still need to dump it in flour and did not divide

I sprinkled flour and everything turned over normally ...
I didn't share either .. next time I will share .. The dough is already worth it))

[kinski]

Not yet ............... just got my mind
kinski And you also poured it on paper and powdered the dough, then how could you knead it carefully several times and that's it? put it for an hour for proofing and then baking with steam or a spray bottle, right ??? I haven't missed anything ???

I poured it on paper .. it tried to escape from the edge of the table))
sprinkled with flour, folded several times in a square. turned it over, tucked it in several times with the backs of the palms, as if forming a round shape, and, covering it with a towel, left it for proofing ...

Misha also advises to reduce the water to 330 grams for Russian flour

and we have not Russian, but Ukrainian, okay, divided it, turned it over, sent it back for proofing, I'll bake it soon, I'm just very worried about the holes, what if it doesn't work out ??? So hottsa finish it off ... or I will be offended and will not try further

I think that she may not be too different .. I'm talking about flour))

[kinski]

Well, I turned on the oven at 250C and look .... I'm waiting for sho it will turn out ?? Oh I'm afraid ..........kinski Do you also have a stone or did you just bake it with steam ??? I understand that bake for the first 20 minutes at a temperature of 250C, and then just reduce it, right ???

I have a ceramic form .. I bake everything in it ... I covered it with a saucepan ... the crust was great)) for 20 minutes under a lid, and then without a lid at the top of the oven .. (I have it gas)