Ciabatta (without batch)

Yes, the fact of the matter is that there is no cover, so what ... will not work ???

what do you bake in?
can be on a baking sheet, and cover with a saucepan on top

on a baking sheet, but there are two of them .............

Well, now I took a picture of which ones

Then give me a couple))

It turned out

Congratulations..!!!
cut better after 2 hours

Here she is ................. class how sweet ................. yes, and the holes pleased

Well .. and you were worried)) and then such a healthy ciabatka turned out)))

[Svetik_]

Svetik_ Holes ??
Holes! Just a real ciabatta! Congratulations!

[Mila007 kinski]

Mila007
kinski

Girls thank you ..... I was so worried, well, it was not in vain that she stood with me for 15 hours


I tortured her now you can rest, I want to put my pie again, and then take up the Carrot Cupcake

[svetik]

Oh, I see, I missed the most interesting thing!
Congratulations,svetikthat everything ended so great! What a beauty!
Conclusion: there is nothing to be afraid of

And again 7 hours have passed and the dough is actively bubbling ...

[Svetik_]

Svetik_ Wow, what holes !!!! Class! Well done!

[RECEIVED]

Congratulations girls RECEIVED

I'm really glad, well, I don't want to talk about taste

Thank you all for your support and such an interesting recipe.

[marysichca]

marysichca God, what a beauty! Moreover, such a slightly burnt crust is like straight in a real oven somewhere in Italy / quote]

marysichca what a gorgeous ................ .... clever

Thank you

Everybody slept well this morning! The dough has naturally stopped - well, don't throw it away!





Of course there are no ciabatta holes, but the taste !!!!!! There is nothing left of these two bars! Thank you for such a find recipe!

And I very often bake such a wheat-rye bun without kneading:

🔗

🔗

My soooo like it !!! Almost the same ciabatta, just replace part of the wheat flour (1.5 cups out of 4) with rye.

And I very often bake such a wheat-rye bun without kneading:

🔗

🔗

My soooo like it !!! Almost the same ciabatta, just replace part of the wheat flour (1.5 cups out of 4) with rye.

how beautiful! is the principle the same as that of ciabatta?

[marysichca]

marysichca
Yes, almost the same, here in detail: 🔗

And yet ... I have been baking this bun for a long time, so my family likes it more after 24-hour proofing! I highly recommend trying it! I baked it already in many versions: with buckwheat flour, with oatmeal, with whole grain, completely with whole grain flour, but the option I mentioned above was my favorite!

[marysichca]

marysichca
Yes, almost the same, here in detail: 🔗

And yet ... I have been baking this bun for a long time, so my family likes it more after 24-hour proofing! I highly recommend trying it! I baked it already in many versions: with buckwheat flour, with oatmeal, with whole grain, completely with whole grain flour, but the option I mentioned above was my favorite!

Thank you very much! I'll try on the weekend

[For clarity]

For clarity

Girls, please see. Here I already have almost 11 hours, I have not seen large bubbles, only such, tell me is it possible to work with it?

Maybe you can leave it until morning? Or put it in the refrigerator, otherwise I feel that I already have no strength to cook.

Can you not wait and cook or you already have no strength ???

[Svetik_]

Svetik_ What options do I have? I'd better put it on for the night!

[Crumbs]

Did today on the advice Crumbs with whole grain flour (150g), and part of the water was replaced with half-drunk beer! it turned out delicious. The recipe for the magic wand!

Girls, but for "dummies" - I do not have a stone for baking and "for a couple"? And if you bake in a detachable cake mold and cover with something? Can? I am very fired up with this recipe, especially without oil ..

[Zest]

I also don't have a stone and it doesn't matter. Zest this stone from Germany pearl on herself, and then refused it. When the oven is good not decrepit and keeps the temperature, you can safely overstep. Good luck!

IIR I am already mixing, I think it will work, then someone else will tell me something. I will try.

Before I bought floor tiles instead of stone, I baked like this. She put one baking sheet in the oven as usual, and on it the second upside down. And on it already bread. I don't remember where I read this advice ...

Strawberry
I bake this recipe without steam, I don't cover it with a lid. Everything works out! At 250C for about 30 minutes. Good luck!

The stone is used to maintain the temperature in the oven after the bread is placed in it.
When the oven opens, cold dough is placed - the oven temperature drops sharply by about 10-20 * C. Therefore, a stone is needed to maintain the temperature from below and restore it faster.
Instead of a stone, you can use a large cast iron skillet with a thick bottom, much larger than the dough piece, and low edges.

: flowers: Girls, thank you very much for your answers. While it is standing, it does not particularly bubble. If it works, I'll show you whatever the result.

Tortured poor ciabatta at 3 am. The dough stood for 11 hours, large bubbles did not wait. I poured it onto a litter, tried to make a square with a scraper, but it didn't work. The dough was spreading. She left it "for lifting", stuck to the towel. As a result, she poured it into the pan, covered it with a glass lid and ... first she climbed up, then removed the lid and baked without it. The second part was baked without a lid. And she also rose a little, but barely tore off the frying pan. The dough is a little rubbery, but I liked it. Several large holes and oak crust. Maybe that's how it should be? All the same, I ate a piece (soaked it in milk), and wrapped the rest in a towel and covered it with a lid. In the morning, the crust became softer. : wow: I did not understand it did not work at all, or ... I took a photo on my phone, I will find a lace and try to upload it. Poor ciabatta

[kisuri]

kisuri
Here is my Ciabatta

Satisfied with everything: baking process, taste, type of bread. You can probably get bigger holes, but I'm not chasing that. The whole process takes 12 hours for me, it's convenient. The main thing is that the family likes it Thank you again, kisuri Plus sign - from a pure heart!

[lana7386]

lana7386 This is chibatta! These are the photos! This is macro photography.

And I also really liked the holes and the ciabatka itself ................ super

[Svetik_]

Svetik_ IRR
Thank you girls, I'm pleased
And then there's a compliment to my photo Thank you!

And then there's a compliment to my camera

this is not a fotik - this is a photographer I also have a fotik and WHAT?

this is not a cameraman - this is a photographer

Yes, the photographer only pressed one button. He did the rest (I'm afraid to call it, so as not to be regarded as hidden advertising)

[lana7386]

lana7386!
Thank you, I'm glad you liked it, it turned out so beautifully. And holes are not an end in themselves. It was just important for me to prove to myself that - here, and I got such a perforated ... And then at some point there was nothing to smear on, the oil fell through. So about the holes, I have calmed down for a long time. Now I am more worried about where to find such a lid, or something, square, the size of a stone or a sheet, so that two ciabatts can be baked at once. I have an old grandmother's cauldron, cool, but it is round, and only one ciabatta can fit under it at a time. I tried a disposable aluminum mold, but this is not at all the same: the crust turned out to be tough, pale. To accommodate, eh?

[kisuri]

kisuri
Thanks again for the recipe, the grandson now only asks for ciabatta
I bake without a stone, bake in a cauldron, so I close it with a lid
Do you have a big mantle, as we call it, then you can cover with a lower pan, since it is made of stainless steel and is large, however, round
Large and deep baking trays for sale, can you match the size of the oven?

[kisuri]

Now I am more worried about where to find such a lid, or something, square, the size of a stone or a sheet, so that two ciabatts can be baked at once. I have an old grandmother's cauldron, cool, but it is round, and only one ciabatta can fit under it at a time.I tried a disposable aluminum mold, but this is not at all the same: the crust turned out to be tough, pale. To accommodate, eh?

kisuri
I saw on the Metro square tall lids just the size of a baking sheet.

[lana7386]

lana7386! Thanks I am glad . To your health so that both your granddaughter and you are!
I have large pots, but they are exactly round and go beyond the stone, and such windows are obtained, and then there is no point in covering. And on the stone I have exactly two things, I just want to cover them with something and bake together. In short, the task of squaring the circle.
And with a deep baking sheet recently there was an adventure. I saw in the store - large, enameled - just what I needed, And I brought it home - but it does not fit into the stove. It's good that we agreed to exchange for something else. Now I go with a tape measure.
I'll bake one at a time. And one at a time can be in a cauldron, as you are - this, in truth, is the best.

[Margit]

Margit!
Thanks for the information . It is important to know that such things exist in principle, but only I live in Israel, and this is far from the Metro. I'll try to search with us.

Hello!
But something didn't work out very well for me. True, this was my first experience in baking bread. HP is only in the plans. At first I wanted to "despair", and then I got angry - it's still clear, everyone succeeds !!! I'll do it again in the evening !!!
1. The dough was very thin, although my measuring cup had never let me down before. (Somewhere here I read that the liquid can be reduced to 330ml, and even part of it can be replaced with beer. So I will, I have already run for beer)
2. It bubbled normally, but there were no large bubbles (this is not important yet, since the cake turned out to be porous and soft inside)
3. In the air under a towel for an hour, it practically did not understand, well, b. a little bit (this, as I understand it, see point 1). Accordingly, about giving something to a form is not m. b. and speech.
4. I prepared the oven (it is gas and "so-so") according to all the rules of science: I heated it for an hour with a cast-iron pan, cooked boiling water.
Result. A flat cake with a height of 1.5 cm, a diameter of 25 cm, ruddy, hard crust, porous-porous inside. But now the MOST SCARY - I could not tear the baking paper from it by any means. And soaked it, and scraped with a knife - it's useless. Only cut off the bottom crust. It tastes like lush pita bread with a little sourness.
Today I'll try in a cauldron under the lid. I don’t know, should I put paper? I hope it works.

There are different papers .. I can't tear one off either ... I have to grease with margarine .. and the second one is coated with silicone impregnation .. this one is wonderful .. nothing sticks to it ..

And here is my second ever baked and first successful bread!

He's in the context:

[Klimola]

Klimola!
What a wonderful bread you've got!
And the crust is beautiful, and the holes. I can imagine the smell all over the house!
While I was about to answer you, you already seem to have done a great job.
So how did you deal with baking paper? Any other questions?

[kisuri]

kisuri, Thank you!!!
The smell was really awesome. I barely won back the pieces for the photo, everyone immediately rushed to try and "tried" in just 20 minutes.
I didn't use baking paper - I was afraid. I baked in my mother's old cast-iron duckhouse for 15 minutes. under the lid and 15 min. without her. She smeared the ducklings. butter, sprinkled with flour. I let it sit in the air under a towel, preheating it in the oven. Before baking, I also warmed the lid and sprinkled it with water. After removing the cover, the top crust was smeared with rast. oil. Already ready, she sprinkled it with water and wrapped it in a towel.
Delicious, soft with a crispy crust !!! Now relatives ask to repeat.
Part of the liquid was replaced by approximately ml50 beer.
I want to try it with rye flour. Please tell me in what proportions to mix flour.