How to properly knead ciabatta in production conditions. Ciabatta is your delicious homemade bread! Secrets of making real ciabatta

Step-by-step preparation of ciabatta according to the classic recipe:

1. First we prepare the starter. We will need a small deep vessel. Pour wheat flour into it.
2. Dissolve the yeast in water and pour it into the bowl with flour. Stir thoroughly until a homogeneous mass is obtained. The consistency of the starter should resemble pancake dough.
3. Cover the dish with cling film and leave in a warm place for 2-3 hours. During this time, the starter will darken a little and fill with bubbles.
4. To prepare the dough, dissolve the yeast in water and leave for 10 minutes. After the time has passed, pour the liquid into the starter.
5. Add flour, stir thoroughly. Next, we continue to knead the dough by hand. It should be of uniform consistency.
6. Leave the dough in the bowl, cover with cling film and leave again in a warm place for an hour.
7. Next, you need to prepare your work surface; to do this, sprinkle it with whole grain flour. Divide the dough into 10 approximately equal parts. We form a rectangle from each. Cover with cling film and leave in a warm place for another 1.5-2 hours. During this time it should rise.
8. Preheat the oven to 240 degrees. Line a baking sheet with parchment, which you need to sprinkle a little with whole grain flour. Transfer the dough. Before putting it in the oven, you need to sprinkle it with a little water. You can use a spray bottle for this. This is done so that the crust on the bread does not appear ahead of time.
9. Bake in a well-heated oven at a temperature of 220-240 degrees for 5 minutes. Reduce the temperature to 180-160 degrees and bake for another 8 minutes. Open the oven slightly and bake for another 5 minutes. This will make the crust crispier.

Ciabatta with wheat flour in a bread maker

Ciabatta in a bread machine is one of the most convenient options for preparing this dish. Since you don’t have to knead the dough by hand, a bread machine will do a great job. This recipe is designed for the Moulinex machine.

Ingredients:

• Wheat flour - 250 g
• Water - 180 ml
• Dry yeast - 1 tsp.
• Olive oil - for lubrication

Step-by-step preparation of ciabatta with wheat flour in a bread maker:

1. Place water, flour and yeast in the bread machine container. In this case, it is necessary to adhere to exactly this order.
2. For ciabatta, choose program No. 2. As for the color of the crust, we choose it to our own taste. After that, click the “Start” button. The bread maker will knead the dough on this program for 1 hour and 20 minutes.
3. After the time has passed, the dough must be taken out and divided into 2 parts. Place both parts of the dough on a flat tray, which must first be formed into rectangles and brushed with olive oil.
4. Press the “Start” button again. Ciabatta will be ready in 30 minutes.

It is important to know! The order in which the ingredients are added depends on the brand of the bread machine. Each one comes with a recipe book where you can see the order.

As you know, it is not necessary to use only wheat flour to make Italian bread. If you add a little rye, you get an incredibly tasty and aromatic rye ciabatta.

Ingredients:

• Milk 2.5% - 250 ml
• Warm water - 125 ml
• Fresh yeast - 5 g
• Malt (liquid extract) - 1.5 tbsp.
• Vegetable oil - 3 tbsp.
• Rye flour - 150 g
• Wheat flour - 400 g
• Sunflower seeds - 2 tsp.
• Pumpkin seeds - 2 tsp.
• Dried bell pepper - 1 tsp.
• Provençal herbs - 1 tsp.

Step-by-step preparation of rye ciabatta:

1. First you need to prepare a large, deep vessel. In it we mix milk, vegetable oil, liquid malt and yeast. Fill with water and mix thoroughly.
2. Add rye flour, stirring well. Then gradually introduce wheat and continue kneading the dough.
3. Next, add seeds and Provençal herbs. We continue to knead the dough by hand. It will turn out quite thick, although the consistency will be runny.
4. Wrap the dough in cling film and leave it in the bowl. It is important that it is large enough as the dough will rise. Leave for 12 hours in a warm place. A little hint: it’s better to knead it in the evening.
5. As time passes, the dough will become more airy and increase in size. We take it out of the film and transfer it to a pre-floured work surface. Sprinkle the dough with flour and divide it into 2 parts, from which we form rectangles.
6. Line a baking sheet with parchment paper, add a little flour to it and lay out the dough.
7. Preheat the oven to 180 degrees. Pour a glass of water into a bowl and place it on the bottom of the oven. This will make the ciabatta more airy. When the water begins to evaporate, place the baking sheet with the ciabatta in the oven for 30 minutes.
8. After this time, the water must be removed and the ciabatta left for another 15 minutes. 5 minutes before cooking, you can open the oven door slightly. This will make the ciabatta crust crispier.

Do not forget that when baking Italian bread you can use various fillings. Ciabatta with cheese is a win-win option.

Ingredients:

• Wheat flour - 270 g
• Water - 200 ml
• Grated cheese - 50 g
• Dry yeast - 7 g
• Provençal herbs - to taste

Step-by-step preparation of ciabatta with cheese:

1. Dissolve the yeast in water and leave for 10-15 minutes. Add flour, stirring well.
2. Then add cheese and Provençal herbs. And we begin to knead the dough by hand. It will be a little runny.
3. Wrap the dough in cling film and leave in a warm place for 2 hours. It should rise and become more porous.
4. Prepare the work surface by dusting it with flour. Place the dough on it, divide it into 3 parts and form it into rectangles.
5. Cover a baking sheet with parchment and place the ciabattas on it. Use a piece of parchment to form sides between each ciabatta.
6. Bake at 200 degrees for 30 minutes. 5 minutes before cooking, you can open the oven door slightly - this will make the crust crispier.

If you add beer to the dough, it will turn out incredibly aromatic and softer. Beer ciabatta is clear proof of this.

Ingredients:

• Wheat flour - 500 g
• Light beer - 300 ml
• Fresh yeast - 40 g
• Egg - 1 pc.
• Olive oil - 5 tbsp.

Step-by-step preparation of ciabatta with beer:

1. First you need to make a dough. To do this, dissolve the yeast in beer and leave for 15-20 minutes. Add flour, stirring thoroughly. Leave in a warm place for half an hour.
2. Take a deep bowl, pre-greased with olive oil. Place the dough, egg and add a little olive oil. Mix everything until smooth. Knead the dough by hand for 10 minutes. After this, cover the dish with cling film and leave in a warm place for another 1.5 hours.
3. After the time has passed, place the dough on a work surface previously sprinkled with flour. There is no need to knead it anymore, add a little flour to it.
4. We divide the dough into 3 parts, giving each of them a rectangular shape, such as ciabatta. Sprinkle with flour, cover with cling film and leave for another half hour in a warm place.
5. During this time, the dough should swell a little. Place it on a baking sheet that has been previously covered with parchment and sprinkled with flour.
6. Bake in the oven for 35 minutes at 180 degrees. Then open the oven door a little and bake for another 5 minutes. This will give the ciabatta a golden crust.

In Italy, ciabatta is used to make a world-famous snack called bruschetta. The following recipe is especially popular.

Ingredients:

• Ciabatta - 1 pc.
• Arugula - to taste
• Processed cheese, cut into portions - 140 g
• Prosciutto - 100 g
• Sun-dried tomatoes - 50 g.
• Olive oil - 3 tbsp.
• Basil - to taste
• Pine nuts - to taste

Step-by-step preparation of bruschetta with prosciutto:

1. Cut the ciabatta into small slices. Cover a baking sheet with parchment and lay out pieces of ciabatta. Sprinkle with olive oil and place in the oven. Bake for 15 minutes at 160 degrees.
2. Next, you need to thinly slice the prosciutto and cut off the stems from the arugula.
3. Place cheese on ciabatta slices, add herbs and prosciutto. Top with sun-dried tomatoes and pine nuts.

Ingredients:

• Ciabatta - 1 pc.
• Lightly salted salmon - 60 g
• Tomato - 1 pc.
• Pesto sauce - to taste
• Basil - 2-3 leaves
• Garlic - 2 cloves

Step-by-step preparation of bruschetta with salmon:

1. Prepare ciabatta similarly to the previous recipe.
2. Next we make the filling. Finely chop the tomatoes, salmon and garlic. Mix everything in a deep bowl.
3. Place basil leaves on the ciabatta and add the sauce. Place the filling on top.

How to serve ciabatta correctly?

Ciabatta, like any other bread, is usually served with first courses. Italians are also accustomed to serving it with various salads. It is great for making sandwiches and sandwiches. Sometimes they even make burgers from it.

Everyone's favorite dish is prepared from ciabatta - bruschetta, which is served as an appetizer to the main course. There are many variations of its preparation. In this regard, you can safely give free rein to your imagination.

Ciabatta goes great with cheese. And it doesn’t matter what type - it harmonizes perfectly with absolutely everyone. It also goes well with ham, prosciutto, fish, herbs and various sauces.

As for alcohol, wine goes best with ciabatta.

Ciabatta video recipes

Today I want to offer you a recipe for ciabatta in the oven, which is made with batter. It doesn’t take long to prepare, if you don’t take into account the time it will just stand for rise. All the cooking processes are not very complicated, so if you have ever worked with dough, then you will definitely succeed.

This recipe for ciabatta at home is in the oven, and you can even bake it in a slow cooker if that’s more convenient for you, but in this case I won’t tell you the baking time and the mode in which this is done.

The recipe for ciabatta bread was sent to me by Nadyusha, who often bakes it for her family. And with bread, I like to experiment to find the perfect cooking methods. I don’t like buying it in the store, because I’m used to homemade bread, and the bread they sell is often not tasty at all. I also really like the aroma of freshly baked bread.

Ingredients:

• Wheat flour – 360 g
• Salt – 1 tsp
• Dry instant yeast – 0.5 tsp
• Water – 350 ml.

How to bake ciabatta at home

It is more convenient to make ciabatta dough in the oven in a large bowl, as it will expand. To begin with, I pour flour, dry yeast and salt into it. Next, I mix them well so that the yeast is evenly distributed in the flour.

After this, pour water into the dry mixture and mix with a spatula until smooth. The water temperature should be 35 - 40 degrees and no higher, it should be warm to the touch. The dough is not thick and you don’t need to knead it for a long time, and especially don’t even think about adding flour.

Then I cover the bowl with the dough with cling film, which needs to be pierced in several places to allow air to enter. The holes should be small and it’s easier to make them with a toothpick. Thanks to this, the dough rises better and there will be no excess moisture inside. I leave it at room temperature for 12 – 18 hours and no less. It is most convenient to do it in the evening, so that you can begin the next processes in the morning.

After the specified time, the entire dough will be covered with small bubbles, as it should be. Do not stir it under any circumstances.

I sprinkle the silicone mat with flour and pour the batter onto it. Next, you can proceed in two ways. In the first case, using two wide spatulas, I transfer the bread to a baking sheet with parchment, which also needs to be sprinkled with flour in advance. In the second case, everything is a little more complicated and longer. But thanks to the detailed description, this recipe for ciabatta at home will not become something very difficult for you, but will definitely work out.

Use a spatula or hands to form a round loaf. To do this, I wrap the edges of the dough into the center, as if gathering it inside. From these products you can make one large or two small loaves. To prevent the dough from sticking to the spatula, I constantly sprinkle flour on the edges of the product. And movements must be sharp. If you don't have a mat, shape the bread on a well-floured kitchen counter. Next, I leave it for 15 – 20 minutes, also sprinkling a little more on top. After the specified time, I check the readiness of the dough: I lightly press the dough with my finger, it should spring back - the hole is immediately restored to half its depth, and then straightens out more weakly. If not, wait a little longer. Then I divide the dough into 2 parts and carefully form rectangles.

I bake them in a preheated oven, at 250 degrees, 15 minutes with steam. And to make steam, just place a deep bowl with boiling water on the bottom of the oven. It is important that the dishes are intended for the oven, since not everyone can withstand high temperatures. After this, reducing the temperature to 220 degrees, remove the dishes with water and bake for another 15 minutes. Next, I carefully remove it from the oven and leave it to cool. As you can see, Italian ciabatta bread is not at all difficult to make, but if you are preparing it for the first time, then first read everything carefully and only after that, start cooking.

I hope you liked the recipe for ciabatta in the oven and you will prepare it for your family. This is such an unusual Italian bread. And inside it has big holes, which looks quite interesting. Try it too, and I will be glad if my recipe becomes one of your favorites. Bon appetit!

Hello, dear readers! In today's article, we will tell you what is needed for preparation and, in fact, a recipe for ciabatta in the oven at home.

Ciabatta is the national Italian wheat product. What’s remarkable about it is that it has airy flesh and at the same time has a crispy outer crust. The process of making ciabatta is quite simple, and there are a huge number of cooking options, for example, adding cheese or ham, but to experiment, you need to prepare the classic version, which we will proceed to.

Ingredients:

1. Dry instant yeast – 3 grams

2. Water – 350 ml

3. Flour – 450 grams

4. Salt – 0.5 teaspoon

5. Olive oil – 5 grams

Cooking method:

1. Before you start cooking, you need a container for the dough; take a large salad bowl or deep bowl and pour 350 milliliters of water into it.

2. Immediately after this, add half a teaspoon of salt and stir until the salt dissolves.

3. Then add one teaspoon of olive oil, as well as one third of a teaspoon of yeast and mix it all until smooth.

It is worth noting that there are different types of yeast, but we need dry instant yeast.

4. Take flour, approximately 450 g. and first sift it. Then add the flour to the water and begin mixing until the lumps that formed as a result of the contact of flour with water dissolve.

5. After we have achieved a homogeneous mass, we will begin kneading the dough. Knead it until the dough becomes soft, slightly sticky and even slightly runny.

6. When we have achieved the required consistency of the dough, cover the bowl with our contents with a clean towel or glass lid. Leave the dough in a warm place for ten to twelve hours.

7. After the required time has passed, the dough should double in size, and air bubbles will appear on the surface.

8. Take a kitchen board or other surface for further kneading the dough, after sprinkling the surface, move the dough.

10. The next step is to take a baking sheet and place a baking paper sheet on it. Spray with oil and sprinkle the paper with flour.

12. Cover the baking sheet with the contents with a towel, leaving it warm for another one to two hours for final proofing.

13. Preheat the oven to two hundred degrees, then place the dough. You need to place a bowl of water on the bottom shelf, under the baking sheet.

14. During the baking process, you will see how the dough begins to rise. The baking process takes approximately half an hour - thirty-five minutes, until golden brown.

15. Transfer to a board to allow the ciabatta to cool, and after it has cooled, you can cut it into slices.

The aroma is simply amazing! Ciabatta has an airy crumb with its characteristic pores and crispy crust. All this is accompanied by a wonderful smell.

1. For preparation, it is advisable to take premium flour, because the higher the quality, the less it is needed in preparing ciabatta.

2. You shouldn’t ignore the benefits of baked goods. It is rich in amino acids; ciabatta also contains a lot of vitamins and minerals, and also contains folic acid.

3. There are a huge number of varieties of ciabatta. You can add milk to the dough, then you get “ciabatta with milk”. Or add marjoram, as they do in Rome, to give the ciabatta a spicy aroma.

By the way, when using marjoram, it is best to store this herbaceous plant in an airtight package to preserve the aroma, because this aroma is very subtle, and when marjoram is dried, the aroma is completely lost. The aroma itself resembles a combination of mint, pepper, chamomile and cardamom.

Marjoram has beneficial properties and is recommended for people suffering from liver and kidney disease, as well as diabetes mellitus and those who have had a myocardial infarction. Its presence in the dish helps improve digestion and the menstrual cycle, but it also has a warming and softening effect.

4. Ciabatta is served with various soups and salads. This bakery product is also perfect as a base for sandwiches, sandwiches and all kinds of snacks, for example Bruschetta. This bread in bruschetta is the base on which the rest of the ingredients are laid out. By the way, bruschetta is an antipasto appetizer that you can serve before main courses to whet your appetite.

Now you understand that if you suddenly want to make aromatic ciabatta, there will be no problems, because the ingredients for bread can always be easily found in your own kitchen.

Combine all ingredients in a bowl and immediately begin stirring. Using a wooden spatula, a kitchen machine with special attachments, or a blender. The classic ciabatta dough should be liquid, so you don’t need to add all the flour at once. Depending on the manufacturer and the quality of the flour, it will absorb water differently, so you may need more or less flour than indicated in the recipe. You need to knead a homogeneous and very sticky dough that can be pulled by the kneading tool.

You need to knead for 10 minutes, during this process the quality of the dough always improves. When kneaded, take a clean napkin, cover the bowl with the dough, and leave it like that for 10-12 hours. That is why it is convenient to knead the dough overnight, so that it is most convenient to start cooking in the morning. You can take not a napkin, but a transparent lid that will tightly cover the dough. Through the lid it will be convenient to watch how the dough increases in size.

After this time, the dough should double in volume, swell, and air bubbles should appear on its surface. The dough should have a pleasant smell of freshly fermented dough.

Dust your work surface with flour and carefully place the dough onto it. Knead it a little with your hands, it should be elastic, it will be convenient and comfortable for you to work with it. Sprinkle flour on top of the dough ball and form one large or two smaller loaves.

Prepare a baking sheet by covering it with baking paper, grease it with oil and carefully transfer the dough onto the paper. The dough will need to be left alone for another two hours, covered with a napkin, so that it can finally proof. It is quite possible that the dough will look flat, and this is how it should be; in the oven, our loaf will rise and end up with characteristic “voids” inside.

Preheat the oven to 220 degrees, place a container of water on the bottom shelf. Place the baking sheet with the loaf in the oven and leave there for 30-35 minutes. After this time, the bread should be ready! A beautiful loaf with a golden crust will not leave anyone indifferent and you will no longer want to buy ordinary sliced ​​bread. Bon appetit to you and your loved ones!

Secrets of making real ciabatta

Ciabatta means slipper in Italian. This name is explained by the appearance of the bread - due to the liquid dough, it spreads a little and looks like slippers.

• During fermentation, the yeast releases carbon dioxide, which allows the dough to rise. A well-stood dough should double in size, and it is at the moment when the dough is at its largest volume that you need to start working with it. If you miss this moment, the dough will settle and, as a result, will not rise in the oven, so the result will not be bread, but just a flat cake.
• The ciabatta dough should be sticky, but at the same time easy and convenient to work with. It does not spread on the table, holds its shape perfectly and looks very appetizing!
• The best way to knead the dough is with a special dough mixer or a food processor with special attachments. But if you don’t have them, then you need to try and mix thoroughly with your hands for about ten minutes. It is at the moment of kneading the dough that carbon dioxide leaves the dough, and it is saturated with oxygen, which gives the yeast bacteria a “second wind” and they begin to work actively again. As a result, the dough rises perfectly in the oven.
• For baking, it is better to use flour with a high protein content, more than 12%.
• To transfer the dough from one place to another, it is better to use a special scraper, because it is not so easy to pick up.
• You can also adjust what kind of crust the bread will have on your own. The thickness and quality of the crust depends on how you put the water in the oven. At a temperature of 220 degrees, the water evaporates very quickly, the crust sets and turns out thick and crispy. To make the crust thinner, add water from the very beginning when you preheat the oven.
• If you don't like huge holes in your ciabatta, you can replace a quarter of the water in the dough with milk. As a result, there will be no large voids, and it will be more convenient to spread butter and other products on the bread.

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I've always loved Ciabata bread. Probably due to the fact that it is similar to a type of bread that I ate as a child. So I became interested in cooking it. Just like white bread, the ciabatta didn’t turn out right the first time. Oddly enough, there are a great many recipes for ciabatta on the Internet. And everyone is different. They say that you need to use a special mixture. I was skeptical about this and continued searching. And suddenly it dawned on me. And who else but the Italians knows how to cook ciabatta correctly? And I began to collect information bit by bit.

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This is what I dug up. Firstly, the dough for ciabatta is much more “liquid” than for bread. Secondly, the ciabatta dough must rise for at least 18 hours. Thirdly, the dough is not kneaded, but simply mixed. Before the second proofing, it just needs to be shaped. Fourthly, during the second proofing, the dough is covered with a towel and left to rise for another 2 hours. Fifthly, the dough should prove for the second time on the pie sheet (the pie sheet heats up faster). Sixth, the baking temperature is 220 degrees Celsius and above, the baking time is 35-40 minutes. The color of the rind should be gray-brown and quite dark. Seventh, be sure to cool on a wire rack until completely cool.

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But! I won't wait that long and will make a "quick" version. When I read about the easy version, I was very surprised! Try it! Truly they say that everything ingenious is simple! (I was simply blown away when such a simple option produced a VERY good result)

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So - Ciabata - without kneading the dough. Oddly enough, I found the recipe I liked best on Youtube. I just typed in Ciabatta and saw a wonderful video of two kids making bread. Of course, I was amazed that they did not knead the dough at all, but simply mixed it in a container. I’ll make a reservation right away. I don't like bread to be too fluffy, so my ciabatta is just the way I like it. How to achieve this - see the explanations for proofing the dough.

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Mix most of the flour and water. Add salt and the rest of the flour and stir with a whisk, fork or spatula for a couple of minutes.

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Ambient temperature is important here. In general, it should defrost at a temperature of 25-30 degrees. But, since I like the bubbles to be larger than in regular white bread, but not too big, I just leave it at room temperature. Alternatively, you can preheat the oven to 25-30 degrees (three minutes on low heat) and place the container with the dough inside. This way you will also get rid of drafts. After proofing, remove the film from the pan. Sprinkle the table with flour. Using a spatula, lift the dough from the edges and “cut” it from the surface of the mold until the dough separates from the mold and falls onto the table, being careful not to put too much pressure on the dough. Divide the dough into two parts with a spatula or knife. Place baking paper in a baking tray. Sprinkle with flour.

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Next, proceed very carefully, trying not to wrinkle the dough. Gently place the dough onto the flour. Shape the dough into an oval. Don't try to make it too straight. Be careful not to allow any air bubbles that have already formed to escape from the dough. Dust the top of the ciabattas quite generously with flour.

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