ciabattabread easy recipe

#ciabattabread #italianrecipe
Quick and easy Ciabatta recipe without poolish
Author: Lacucinadelcuore
Category: basic recipes
Cuisine: Italian
Cooking Method: Baking
difficulty:
Easy
Prep Time:
3 Hr 20 Mins
The ciabatta recipe is really easy and quick to make, in fact we will not make any pre-dough ..
Ciabatta is an Italian bread, originally from Veneto with a golden crispy crust outside and a very honeycombed crumb inside.
The typical flat and elongated shape of this bread is reminiscent of a ciabatta hence its name.
Usually the slipper is made by making a highly hydrating mixture.
It starts however with a yeast rich in water, or poolish, which is left to rise for three hours and which then acts as a base for a second dough, also very soft.
Those who know me know that I like to shorten the times and therefore my ciabatta recipe will be made with direct dough.
I love baking at home, I love that good smell of bread that spreads throughout the house.
There is no better satisfaction for those like me to see the birth, growth and leavening of bread.
Unfortunately in these days you already know that being forced to stay at home all you do is cook and eat, so that you do in my house, we elaborate recipes at full speed,
I was in the kitchen until 11 pm last night to make these slippers because I wanted to bring them to the table for breakfast today.
And yes, you got it right, breakfast, yes, because we also like to have savory breakfast.
I waited with Anzia to see the inside of my bread, the cut is always a magic as I live it.
Slicing the first slice always excites me, because you never know what to expect.
And when the alveolation comes out as in this case, the emotion that rises to me is crazy.
I may seem strange to you, but I know for sure that those who love baking like me experience the same emotions.
I hope you will find my ciabatta recipe useful and I remind you that you can also find me on facebook, Pinterest and Telegram.
Other recipes on bread and rolls
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Ingredients
500 g 00 flour
380 ml water (at room temperature)
50 g extra virgin olive oil
8 g salt
1 teaspoon acacia honey (or sugar alternatively)
5 g brewer's yeast
Instructions
0/14 Instructions
Step 1
mix the yeast in the water, add the honey and finally the oil and mix
Step 2
insert all the liquids in the flour and mix with a wooden spoon
Step 3
after two minutes add the salt and knead again for 3 minutes
Step 4
transfer the dough to a square or rectangular plastic jar and let it rest for 30 minutes
Step 5
every 30 minutes make folds to the dough by taking it and pulling it upwards from each corner, and repeat the operation four times, at 30 minute intervals (see video recipe)
Step 6
let it rest after the fourth fold for 30 minutes more
Step 7
prepare the bed for the last time to raise the slippers with the help of a clean cloth floured with a lot of flour
Step 8
sprinkle the pastry board with plenty of flour and turn the jar upside down with the dough on it, sprinkle the surface with plenty of flour too
Step 9
cut the dough in two with the help of a tarot and form the slippers,
Step 10
transfer to the clean floured cloth, cover them and leave to rise for another 30 minutes
Step 11
turn the slipper upside down on parchment paper without touching it too much with your hands (see video recipe)
Step 12
turn on the oven at 240 degrees static oven with the baking tray inside
Step 13
slide the parchment paper with the slippers on the hot plate and put in the oven for exactly 20 minutes
Step 14
cool on a wire rack and enjoy your meal