Description
Long wanted to bake ciabatta, try this wonderful bread, soft inside with a crispy crust, yummy!!!
Ingredients
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Flour
1 kg
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Water
630 ml
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Yeast
5 tsp
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Sugar
1 Tbsp
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Salt
1.5 Tbsp
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Seasoning
1 Tbsp
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Olive oil
4 Tbsp
Cooking
You must first make the dough: 500 ml mug he poured 100 ml of warm water (35-38 degrees), pour trogii and sugar, stir and put in a warm place until yeast caps.
At this time, in a large bowl I sifted through 800 grams of flour (the rest left for kneading on the table), added salt and enraged sourdough, topped off the remaining warm water and with a spoon start to mix the dough. When it became difficult to mix dough with a spoon, sifted the rest of the flour on the table and vymenila elastic dough, for this purpose it is necessary to beat on the table, rastyagivanie.
Hand kneaded dough on the table and the whole surface sprinkled herbs de Provence.
Poured on the dough with olive oil (unfortunately, the first pressing was not at home), fingers podavlivaya weed and butter in the dough.
So I wrapped the dough so it does not leak oil.
And again, the dough got crazy stress: I crumpling, tearing, beat on the table, but such procedures went only benefit him!
After execution of the test need to rest, I vymenila into a smooth, elastic ball, oiled bowl 1 tbsp olive oil and put the dough, covered with cling film and left alone for 1.5 hours on the table.
After 1.5 hours, the dough decided getting away from me, but I caught it in time (had to peel the tape from the top of the dough).
Greased Desk oil and dumped the dough (the butter) on the table. Now we have to be very careful with the dough. With a sharp knife, greased, divided the dough into three parts, each approximately the same size.
Thus, turned each piece into the bar length to the width of the pan.
Took for each bar a separate piece of parchment on each sprinkle flour and put the bar seam side down, top, sprinkled it with flour, and left on 45 minutes for approach test. At this time you need to turn on the oven at 220 degree Celsius and heat it.
After 45 minutes, our bars has doubled and is ready for baking, what we do: bake them until Golden color, 25 to 35 minutes depending on your oven. I bake on the top shelf.
Finally, a moment of truth and my ciabatta is ready. I cooled down the bread on the grill, covered with a towel.
And it is in the context.
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