Nimble Ciabatta

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Let me introduce one of the best recipes of Italian bread that is great eaten with any meal, sandwiches and other yummy.

Ingredients for Nimble Ciabatta

Step by step instruction of cooking Nimble Ciabatta

Шаг 1

Mix the water and yeast in a large bowl with a whisk or spatula (it should be several times greater than the volume of the dough, and mixing and proofing going on in this dish).

Шаг 2

Mix most of the flour and water. Sprinkle salt and the remaining flour and stir with a whisk, fork or shovel a couple of minutes.

Шаг 3

Cover the form with foil or lid (I have just freed after marinating previous recipe ) and leave to rise for one and a half hours.

Шаг 4

It is important the ambient temperature. In General, it should rasstavat at a temperature of 25-30 degrees. But since I love the bubbles were larger than usual white bread, but not very large, I just nastaivaju at room temperature. Alternatively, you can preheat the oven to 25-30 degrees (three minutes on low heat) and put the bowl of dough inside. This way, you will get rid of the drafts. After proofing, remove the plastic film from the form. Sprinkle the table with flour. Podawa shovel with the edges of the dough as if "cut off" from the surface of the mold until the dough separates from the form and drops on the table, trying hard to push the dough. Divide a spatula or a knife the dough into two parts. Put a baking sheet on the baking pan. Sprinkle with flour.

Шаг 5

Then proceed very carefully, trying not to knead the dough. Gently turn the dough out onto the flour. Shape the oval of dough. Do not try to make too sharp. Remember that the already formed air bubbles are not out of the test. Sprinkle with chiabatta flour quite liberally.

Шаг 6

Preheat oven to 240 degrees. Put on the bottom of a container of a pint of boiling water to chiabatta was baked in a moist environment. Put the baking sheet with chiabatta is in the oven and bake for 35-40 minutes. Remove from the oven and place on the grill so the air could circulate from below. Cool on rack at least half an hour. No cover chiabatta.

Шаг 7

Chiabatta is porous and very elastic. This can be seen in the following photographs.

Шаг 8

After being crushed form chiabatta is fully restored. They say you should eat ciabatta with olive oil from the first pressing.

Шаг 9

Important! Be sure to cool the bread on wire rack. For taste, you can add in the dough, semolina, rye flour, olive oil (50 grams). A surprisingly simple and easy recipe with a great result.