Ciabatta
Ciabatta is one of the more fussy bread. Not much to eat, as the narest. Significantly in the ciabatta dough is very wet (80% water depending on the amount of flour), a little yeast (1% of the amount of flour), kneading, and nothing between the first and second rising. For good ciabatto is also important predfermentacija zamesitev or indirect, as it is said officially in our country. It is for that part of the Ames the day before, to develop a fuller flavor. French it is called poolish , Italians Biga . The difference lies in the fact that the poolishu 100% water (depending on the amount of flour), or. the same amount of water as flour, and BIGI in principle the same ratio as in the final test.
Another parameter that affects the final percentage of bread dough before the final test. This percentage is highly variable and varies between 15% and about 50%.
However, the above ciabatta was made as follows:
Pre-fermentation:
- 250 g of flour type 850
- 250 ml lukewarm water (room temperature)
- 2.5 g of yeast
I blended all the ingredients together, close the plastic pot and go to sleep.
Final zamesitev:
- 250 g of flour type 850
- 150 ml lukewarm water (or slightly above room temperature)
- 2.5 g of yeast
- 10 g salt
- 1 tablespoon olive oil
Predvzhajano testo I thinner with 150 ml of water and 2.5 g of yeast. Then I added half the flour (125 g), mixing, add salt, olive oil and remaining flour (125 g). With the mixer I ga kneading for 15 min. On hand to ga mixed with the spoon also 15 min. Shapes a ga can not be that, because the dough premokro.
Then I let the dough risen to twice the volume ga folded several times (in third in both directions), formulated in slippers and put in baking paper placenta. A? In baking, I put three cookie sheet, next to each other, so that the ciabatta not touched. Some kind of mold in baking paper, I have done.
Then I pošprical with water (do not know if this was really necessary) and they drove to the middle grate in oven heated to 250 ° C and 30 min hell, it would have been sufficient 25 min.
Nice shoes. I have many times I do when I'm sleepy
(Read, just go to sleep, but the dough and cover with foil ga derogation referred to in the fridge)
When bread is embarrassed because the whole process lasts and lasts. And it is nice if you can split the several days and in between the batter and make you rest.
But this is already in the fridge that rise before baking?
It might go like this. The first night zamesiš half of the dough (Biga, poolish, ...). Zamesiš other night to the end and leave in the refrigerator until the next evening. After a few times and prepogneš up image in copato, put in baking dish and cover and go to sleep. Tomorrow šibneš in the oven and you have freshly baked breakfast slippers. I must try.