Ciabatta (without batch)

[SnezhkaPro]

SnezhkaPro!
I'm glad you made a ciabatta!
Rusya, SnezhkaPro, I have no experience with glass forms, glass, of course, should be heat-resistant, and can be quite reliable, but look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75147.0
After this message, I am now afraid of Morozik. If the cast-iron frying pan has already burst ...
Of course, there were other conditions, but still BE CAREFUL girls !!!

[kisuri]

kisuri, so I'm afraid that it’s not like in a lottery: someone was lucky, but someone was not.

Girls, I have such a strong glass. mold lined with pitch. paper:

I often bake oval bread in it, placed in a basket from Lily-Lyulek for 1 kg, the size of it just fits me. Glass. I put the form to warm up together with the oven, but without paper, then I take it out, put it on der. cutting board, covered with a warm towel (a towel for a couple of minutes. I put it on the battery), quickly turn the dist. bread on paper and quickly transfer to glass. form, sprinkle with warm water and into the oven. Thus, the glass will never crack, it has been tested more than once

[nut]

nut, thanks for the advice. Children have long been asking to repeat the ciabbata. I'll have to try this.

Rusya, I want to warn you once again, do not put a hot glass mold on a cold surface under any circumstances

[SnezhkaPro, zorry]

SnezhkaPro, zorry , girls, I also thought about the glass form, but I am alarmed by the fact that this form needs to be put in a preheated oven. What do you think? You put it in a preheated oven, right? I'm afraid the glass mold would not crack.

Rusya, there are no problems with the glass form. In it, I immediately stand the ciabatta in a warm place, so that it is not cold. There is, of course, a difference in temperature with an oven, but that is why it is heat-resistant. Bakes with a bang, and there is less trouble.

Girls, you gave me an idea!
I make a ciabetta on a stone and cover it with a cauldron. It turns out very well, but the cauldron is round and the stone is square. Only one ciabetta is placed under the cauldron. I've been looking for a long time to adapt it to a square lid for a stone, so that I can bake two ciabettas at once, and not drive the oven with a stone twice for two small ciabettas. And these glass forms are full of different shapes and sizes! Need to try. You can bake it and how you write: right in the form, and cover the other.
Thanks for the idea and experience!

Girls, my chaabata is already being baked in glass. form (answer 152) and closed the same on top, rose well

This is how it turned out

and this is in the context, for the first time not bad:

[nut]

nut so cool, holes super

and how can I imagine that I will have to roll it again in flour, something I don't want more ....... although I need to somehow adapt to carry it less in flour, but then it loses its holes, right? ?? In general, we will try again, I have a small oval goose maker with a lid ... how could this thing be transferred there ???

Svetik, I did not roll it in flour Sprinkled the table slightly with flour, dumped the dough, it was not thick at all, dipped my fingers into flour well and started pulling the dough by the edges in the shape of a large square, it stretched easily and did not break, then bent the bottom edge of the dough to half of the whole piece, then the top edge to the bottom - it turned out a dough in 3 layers with a long cake, then I just folded the dough just from the sides - it turned out something like a brick, slightly tucked the irregularities under the bottom and for proofing on the pitch. paper for 1 hour, then transferred the whole thing to hot glass. container and closed the top with the same container.To be honest, I thought for a long time to do chaabata or not, but it turned out to be so easy. The very stretching of the dough and folding took me a second. 15-20

Well, yes ... fear has big eyes again you need to try, for the first time I saw what it turned out, everything is cool, only I didn't like the abundant flouring, now I'll do it like you

[Nut]

Nut knows how to convince! I read it and immediately wanted to run to cook. Everything, this week I will try to do it, but already in glass form, as the girls advise. Persuaded.

Well, she's delicious: nyam: I have already sipped the crust in the photo with the sausage.

Thanks for the recipe! Not a lot of fuss! But a lot of flour sticks to the bottom! True, I scraped it off with a knife. That's what I did.

Thanks a lot for the recipe! Everything worked out the first time, although it was the first time I dealt with such a liquid dough. I bake your bread several times already, because my family is delighted with it and demand to bake it more often. I bake it in a cauldron, covered with a lid, and then follow the recipe. I take out a red-hot cauldron from the oven, put it on the stove, gently lift the spaced ciabatta with both hands and flop it into the cauldron. Immediately cover and put in the oven. Bread does not suffer from such treatment (does not sit down). And she adapted to measure 1 gram of dry yeast with a measuring cup from the medicine "Stop-Tussin". There are marks, so I measure out 2.5 ml, this corresponds to ~ 1/4 teaspoon in volume.

[simulia]

Hi, simulia!
I am glad that you liked this bread and that you are great at it! He once helped me out, I already thought that in my life I would no longer get a ciabatta, but here -!
I did it until I tried the recipe from Idol32 🔗... Try it, this ciabatta with a batch, but it works for everyone!
But, in any case, we have a fallback!
Good luck!

"Try it, this mixed ciabatta. Good luck!"

Thank you! I will definitely try. I love experiments. I will also learn how to transfer photos from a fotik to a computer, there will be photos.

Thank you! I will definitely try. I love experiments. I will also learn how to transfer photos from a fotik to a computer, there will be photos.

I will wait!

[kisuri]

kisuri, I am grateful to you today! Today I baked a wonderful ciabatta without kneading. The dough stood for 20 hours. One round flatbread. Still hot, greased on top with heavy cream, the taste and smell ... it's something, a dump head! I confess, I immediately fell into the fall of sin, although I am on a diet. I have successfully baked a ciabatta with a batch before. But the person is lazy, and here your recipe is so useful. Once again, thank you very much!

To your health! And God is with them, with diets!

I have never tried baking in an oven. a few questions: what lid to cover and what does it mean with steam?

I have never tried baking in an oven. a few questions: what lid to cover and what does it mean with steam?

Hi Natasha!
I am now running away to work, your question is very important and takes time. I will definitely answer you as soon as I can.
Ira

tell me who to pitch-cover with a lid or not and put water in down or not?

here is my bread



In general, I baked under a lid and one loaf, tomorrow I will try with loaves, I’ll start a dough for the night and go ... Oh, how much bread will be! I liked that it was not confusing, only to turn on the stove in such a heat

Wow, Natalya, you are great, but the holes are holes

Wow, Natalya, you are great, but the holes are holes

Yes, Oles, I didn't expect it myself, I took it out, the steam is coming ... The first time I baked in the stove

here is my bread

Well, great! I just want to bite - um! And what about the heat - so they invented without kneading, but without baking yet ...

Natasha, when I finally landed at home, I can talk a little about pairs, as I promised.
The topic is very important. Here on the forum you can find a lot of recipes where baking with steam, but I did not find a separate topic.
In the old days, the stoves were made of clay, with a round vault. The steam from the dough did not escape immediately, but remained inside the oven.And steam greatly improves the quality of the crust, the cuts open, the crust is crispy, golden - everything that we love about bread. In baked goods, it is much easier to get such a crust without steam. But in bread of the type - BREAD, that is, flour-water-yeast-salt, you need to know the tricks. At the beginning I "ate" so much hard, pale bread that Mishina's ciabatta was easy for me! Misha writes there that it is necessary to warm up the stone, drag the blank onto it and cover it with a lid. After 20 minutes, remove the lid and bake until golden brown. That is, the lid (cast iron, pot ...) does not release steam, which gives off the dough and it is enough. And this is instead of jumping around the oven with a spray bottle or a container of water at the bottom, which personally didn't help me much.
Look here: 🔗... This is a very detailed article on this topic.
In general, everything depends a lot on the recipe, dough humidity, oven. For example, This one Ciabatta Idola for me - and for all - turned out without any caps. Why? Ask the professionals.

[kisuri]

I love ciabatta kisurithanks for the recipe

[LyuLyoka]

Hi, LyuLyoka!
Glad you liked it ! You've got a cool ciabatta, but holes, holes!
And the recipe is cool. This is the first ciabatta that I got without any problems.
I wish you success in ciabat-making!
Ira

Baked Ciabatta today.
I confess - they cut it open and began to eat hot. Therefore, the crumb is slightly moist. Delicious !!!!
I will put the second portion to stand. And under the lid I will keep it for 5 minutes longer.
Baked in an electric oven.
Here is a photo:




I apologize for the quality of the photos.

Hello namesake!
Excellent ciabatta, ruddy, beautiful holes!
Glad you like it! I also do not have the patience to wait until it cools down, although this is not right!
Good luck in baking and eating ciabatta and more!

Lovely girl Ira! What words can I use to convey to you what's going on at my house? Nobody WANTS to eat ANY bread other than your ciabatta. According to other recipes, t-you also does not work. The husband, so as not to offend me, can still chew something, but the son and grandchildren announced specifically: -Only this! Today speckled 3pcs. I will bake again tomorrow. After all, I myself understand that there is nothing tastier yet. Let no one take offense at me, I just don't know how. Thank you a thousand times for this wonderful recipe. Dare Irisha, invent, forge and alter "for yourself" and "for us", new recipes

Irina, thank you so much for the recipe! This is incredible deliciousness! It seems that I, too, will now be forced to bake this ciabatta all the time and refuse to buy bread


The sneaker did not shape it, baked it as it fell out It did not affect the taste

well, here I baked, baked in a saucepan, under the lid

Hello girls, Larisa, Natasha, Ira!
You are so great! Your ciabetta is just wonderful! And you can see that they are delicious, the smell - - is felt through the monitor!
To your health!

[kisuri]

kisuri, Thank you. I already put it on tomorrow. My dough was not very liquid

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!

Kil, as I understand you, preheat the oven with a saucepan, prepare the dough, distance it, and then gently, together with the paper (burning and cursing), pour it into a hot saucepan. And what is the pan itself on?

Kil, as I understand you, preheat the oven with a saucepan, prepare the dough, distance it, and then gently, together with the paper (burning and cursing), pour it into a hot saucepan. And what is the pan itself on?

In a pan without paper, just put the dough on the hot bottom of the pan, and the pan is on a baking sheet in the oven. There is no need to burn, I take out the pan, put the dough into it, close it with a lid (the lid is heated together with the pan) and then carefully put it on a baking sheet in the oven. The pan is cast iron, it won't have time to cool down.

I liked your chabbata very much. Shozh to do, you have to oven.

Kil, as I understand you, preheat the oven with a saucepan, prepare the dough, distance, and then carefully, together with the paper (burning and swearing), pour it into a hot saucepan. And what is the pan itself on?

Irina, if you want without mat and burns, you can further reduce body movements, let the bread stand in a cauldron (saucepan, brazier), put it in a cold oven, turn on the oven. As soon as it smells of bread, remove the lid, wait 5 minutes for browning and take out the finished bread. I have been using this method for a long time for bread without kneading - an excellent result is guaranteed! I posted the video on YouTube ...

Irina, if you want without mat and burns, you can further reduce body movements, let the bread stand in a cauldron (saucepan, brazier), put it in a cold oven, turn on the oven. As soon as it smells of bread, remove the lid, wait 5 minutes for browning and take out the finished bread. I have been using this method for a long time for bread without kneading - an excellent result is guaranteed! I posted the video on YouTube ...

With me, in this arrangement, it always sticks to the bottom of the pan and eventually burns out later, and the temperature during baking should be immediately high for many breads, including for this. I saw your video, if the bread was put in a hot pan, it would be different, I bake for exactly 30 minutes and do not remove the lid. And I don't put oil on. Each has its own method and each has a place to be.

[kil]

Hello Irina!
I bake all types of bread without kneading like this: I place the spaced workpiece directly on the paper in a preheated cauldron / pan, just drag it by the ears on the paper. I cover with a lid (I do not heat the lid) and put it in the oven. Before the end of baking, I remove the lid and bake until browning. Here's how in this video:



You can, of course, and without paper, like here Irochka - kil, but this way I'm more sure that it won't stick.
Caution, of course, must be observed, but if in mittens, then nothing particularly difficult or dangerous (TTT).

[kisuri]

kisuriand what else do you add wine vinegar or cream?

Nothing like that, just what is in the recipe, I mean the recipe for this topic.

[kisuri]

kisuri, Ira, I'm talking about the last video, there is a bottle ...

[only]

I don’t remember what bottle was there (and I can’t see it now, but it doesn’t matter). I put this video only to show how the workpiece is transferred to a hot cauldron on baking paper.

[Iris. ka]

With this arrangement, it always sticks to the bottom of the pan and eventually burns out.

It’s a pity that you do this ...

My answer was addressed to Irina with a nickname Iris. kawho did not want "dancing with tambourines". Just in case, I will leave here a link to the post of one very experienced baker who pushed me to bake bread in a cauldron 🔗