Ciabatta translated from Italian means "carpet slippers." This is an amazingly delicious bread with a crispy crust, delicate crumb and a great aroma, which is perfect for your lunch or dinner with family and friends.
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You will need
-
- 400 ml of warm boiled water;
- 600-650g flour;
- 7g dry yeast;
- 1 tsp salts;
- 1 tbsp Sahara;
- 2 tbsp olive oil.
Instruction manual
1
Pour water into a bowl, add flour, salt, sugar, olive oil and yeast. Mix all the ingredients thoroughly so that the dough lags behind the bowl, then dust the table with flour and knead the dough on the table so that it does not stick to either the hands or the table, but is soft as plasticine warmed by hands. Put the dough back in a bowl, cover with a plate, wrap and leave for about 3-4 hours.
2
Put the rising dough on the table, after sprinkling it well with flour, and without crushing, divide into two parts. Next, form each ball of dough in the form of a rectangle, twisting the ends.
3
Then rotate the seam horizontally, but do not overturn, since you must first form the rectangle with your hands without using a rolling pin. Now repeat the procedure with a wraparound, turn the ciabatta with the seam down, and patch up the ends so that they are not open and form a bar.
4
When the ciabatta is formed, dip each roll in rye or wheat flour, put on a baking sheet, oiled. Preheat the oven to 200 degrees, place a container of water at the very bottom to make a hard crust typical of Ciabatta, then place the baking tray with ciabatta on the second level from below and bake for one hour. 10 minutes before the end of baking, remove the pan and rearrange it to level 3, so that the bread turns browned.
5
Determine the readiness of ciabatta by knocking. If you tap on the bottom and the sound is empty, then the bread is ready, otherwise, leave it to bake for a few more minutes. The finished ciabatta should have a dark golden color, a thick, crispy crust and crumb with a huge number of unevenly located large holes.
6
Remove from the oven and let cool on a wire rack without covering, so that the bread can cool evenly on all sides, and the crust remains crispy.