Italian ciabatta

Table of contents:

Italian ciabatta
Italian ciabatta
Anonim

Products:

  • 2 tsp flour
  • 1/2 teaspoon honey or granulated sugar
  • 2 tablespoons dry yeast
  • 3 tablespoons of flour for sprinkling the bread and baking paper
  • about ½ tsp. Sol
  • water - see the amount in the recipe

Preparation:

In a bowl, combine 1/4 tsp water, along with the honey and yeast. Let it sit for 5 minutes, then mix the ingredients. In a large bowl, add the flour, make a well, add the yeast mixture and 1/2 tsp water. If the dough seems too dry, add about ¼ tsp more water, but add it spoon by spoon to see when to stop so it doesn't end up being too much.Stir with a wooden spoon and add the s alt.

You should get a smooth and sticky dough. When the dough is ready, cover the bowl with a large towel, place in a warm place and leave to rise for an hour and a half. Put baking paper in a suitable tray, sprinkle it with a little flour. Then gently mix the dough while it's still in the bowl.

Carefully transfer the batter from the bowl onto the prepared pan. You can divide it into 2 or 3 parts to make several ciabattas. Using a spatula or your hands, shape the dough into an oblong loaf, sprinkle it lightly with flour and cover with a towel again for 30 minutes.

When the rising time is almost up, you can heat the oven to 210-220 degrees. Before you put the bread to bake, sprinkle it with water. Bake for about 25-35 minutes. The bread is cut after it is completely cooled. To make this faster, you can put it on the oven rack, which also shouldn't be hot.

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