Surprisingly, the most popular Italian bread is just a little more than 35 years. It began to be produced in the early 80s of the twentieth century with aim to take French baguette into the background in Italy. And not miscalculated. New Ciabatta (Italian – ciabatta-slippers) perfect for sandwiches and so loved by everyone that a couple of years later, it began to be mass-produced in England and the USA, from where it spread to other countries. Ciabatta is loved for its dense crisp and airy crumb with many large since To achieve such a result, firstly, the dough should be very raw. And secondly, it is necessary to spray it with water at baking. Bake flavored ciabatta and serve it as bread for any dishes, or cook delicious with it панини. 
Time: 40 мин. plus time fermentation Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Opara
- 1/4 tsp fast dry yeast
- 1 tbsp. water (36 ° C)
- 1 and 1/4 Art. premium flour
Bread
- 1 tsp fast dry yeast
- 3 tbsp. l skim milk 1% room temperature
- 2/3 Art. water (36 ° C)
- 1 tbsp. l olive oil
- 2 and 1/3 Art. premium flour
- 1.5 tsp sea salt
- Cornmeal powder for baking molds
Recipes with similar ingredients: ciabatta bread, higher flour varieties, yeast dough, milk
Recipe preparation:
- Dough: To make dough, dilute the yeast in water. Mix the flour with your hands to make the mixture homogeneous, without lumps. She will be very wet and sticky. Cover the dough and refrigerate for at least 12 hours. For ciabatta need 1 tbsp. dough.
- Bread In a bowl of a stationary mixer with nozzles of blades mix milk with yeast, water, olive oil and dough (dough can also be kneaded in a bowl with a wooden spoon). Replace hook shovels, add flour and salt and knead the dough on low speed for 2 minutes. Then increase the speed a little mixer and knead another 3 minutes. Beat the dough in a bowl with your hands until it will not become elastic and will not spring (the dough will be too sticky to knead it on the table).
- Put the dough in a bowl greased with vegetable oil, cover with cling film and put it in a warm place without drafts for 1 hour 30 minutes. When the dough rises, it will saturated with many large air bubbles. Put the dough on worktop lightly sprinkled with flour and shape cylinder (like a loaf of bread). Then pull the pliable dough into 30×20 cm rectangle. Cut it in half (so that each piece was 15×10 cm in size.) and put on 2 baking sheets laid baking paper and sprinkled with cornmeal. Cover the dough wet towels and set to rise for another 1 hour 30 minutes.
- Preheat the oven to 200 ° C; set to heat upside down upside down pan. Remove the hot pan from the oven put the dough on it directly on paper and put it back in the oven. Sprinkle the loaves with a little water, quickly close the oven door and bake for 20 – 25 minutes, sprinkling bread water again after 10 minutes. Cool the finished ciabatta and serve.
