/ / Ciabatta Recipe in the Baker

Ciabatta Recipe in the Baker

  • Wheat flour - 250 Grams
  • Water - 225 Milliliters
  • Dry yeast - 3-4 Grams
  • Salt - 1 teaspoon
  • Mixture of spices "Italian herbs" - 2 Teaspoons
  • Garlic powdered powder - 1 teaspoon
  • Vegetable oil - 1 st. Spoon (For lubricating a bowl of a bread maker or baking paper)

There are a great many variants of ciabatta,But I like the simplest, in which there are only flour, water, yeast and salt. However, I can not resist adding Italian herbs and dry garlic - then the bread smells of summer, sun, south, Italy! .. So, the recipe for ciabatta for the bread maker: We pour the flour, dry yeast, spices, garlic and salt into the bakery cup. We pour water in there. We turn the device on kneading the dough. Turn off the bread maker and leave the dough for an hour and a half, or better - for all two. After the specified time again we include kneading - the long kneading of the dough is the guarantee of a delicious ciabatta. We take the dough out of the bowl (do not panic if it turned out to be liquefied than you expected - it should be so!) And we form one big or two small oblong loaf from it. Leave for proofing for half an hour. If the size of the bowl allows, you can bake the ciabatta right in the bread maker (the "Basic" mode), but the Italian mistresses of such blasphemy, of course, would not approve. In addition, in the bakery the baking process will last several times longer. So if the family is already tapping spoons on the table, demanding a fresh bread, we carefully transfer the loaves to bakery paper, lightly greased with vegetable oil, and send it to the preheated oven. After 10 minutes, reduce the temperature to 220C and bake another 10-15 minutes - until a crispy crust. Finished ciabattas are golden brown, and when they tap they make a dull sound. Cool them on the grill and break it - if you see big mouths in the inside, then the ciabatta was a success!

Servings: 3-5

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