Ciabatta means carpet slippers in Italian. This delicious bread with a crispy crust, delicate crumb and great aroma is perfect for your lunch or dinner with family and friends.
It is necessary
-
- 400ml of warm boiled water;
- 600-650g flour;
- 7g dry yeast;
- 1 tsp salt;
- 1 tbsp Sahara;
- 2 tbsp olive oil.
Instructions
Step 1
Pour water into a bowl, add flour, salt, sugar, olive oil and yeast. Mix all the ingredients thoroughly so that the dough lags behind the bowl, then dust the table with flour and knead the dough on the table so that it does not stick either to your hands or to the table, but is soft like play dough heated by your hands. Place the dough back in the bowl, cover with a plate, wrap and leave for about 3-4 hours.
Step 2
Put the risen dough on the table, after sprinkling it well with flour, and without crushing it, divide it into two parts. Next, form each ball of dough in the form of a rectangle, tucking the ends.
Step 3
Then turn the seam horizontally, but do not turn it over as you first need to shape the rectangle with your hands without using a rolling pin. Now repeat the wrapping procedure, turn the ciabatta seam side down and seal the ends so they are not exposed and shape the bar.
Step 4
When the ciabatta is formed, dip each loaf in rye or wheat flour and place on a greased baking sheet. Preheat the oven to 200 degrees, place a container of water on the very bottom to get the characteristic hard crust of ciabatta, then place the baking sheet with ciabatta on the second level from the bottom and bake for one hour. 10 minutes before the end of baking, remove the baking sheet and move it to level 3 so that the bread is browned.
Step 5
Determine the readiness of the ciabatta by knocking. If you knock on the bottom and the sound is empty, then the bread is ready, otherwise, leave it to bake for a few minutes. When finished, the ciabatta should be dark golden in color, thick, crisp and crumb with lots of irregularly spaced large holes.
Step 6
Remove from the oven and leave to cool on a wire rack, uncovered, so that the bread can cool evenly on all sides and the crust remains crispy.
