Ciabatta bread: a high-hydration bread with an elongated shape and a beautiful internal honeycomb structure… but above all… soooo delicious!!!! Ciabatta bread with salami or ciabatta bread with Nutella? That is the dilemma !!!
INGREDIENTS
|
MANITOBA FLOUR O V400 |
500 g |
|
WATER |
380 g |
|
DRIED YEAST |
1 bag OR 7 g (FRESH YEAST) |
|
SUGAR |
1 teaspoon |
|
SALT |
2 teaspoons |
INSTRUCTIONS
1) Dissolve the brewer’s yeast in room temperature water. Add approximately half the amount of our flour and the sugar, then mix using a spatula.
2) Add the remaining flour and salt, and continue mixing. Do this for about 10 minutes until the dough comes away from the sides of the bowl.
3) If you want to make more than one ciabatta bread, divide the dough. This quantity can be divided into 3 to make medium-sized ciabatta breads.
4) Grease with extra virgin olive oil the number of bowls corresponding to the ciabattas you want to make, and place the dough inside each one. The dough is very soft, so feel free to use a spatula to help yourself.
5) Cover with plastic wrap and wait at least a couple of hours. If you want to use less yeast, it’s possible, but you will need to extend the proofing times by a few hours. For example: 1 gram of dried yeast = 6/7 hours of proofing.
6) Preheat the oven to 230°C – 445°F and place a bowl of water inside.
7) Dust the baking tray with flour.
8) Take baking paper or a silicone mat and dust it with flour. Drop the dough onto it and, using the mat, try to shape our ciabatta bread. Use this method instead of your hands because we don’t want to apply too much force and, consequently, release “the bubbles” from the dough.
9) In this case as well, drop the ciabatta bread onto the baking tray and bake for about 10 minutes at 230°C – 445°F.
10) After 10 minutes, reduce the oven temperature to 200°C – 390°F and continue baking for another 15 minutes.
IMPORTANT: Keep an eye on the ciabatta bread during this step; it might take a few minutes less or more, depending on your oven.
The spectacular ciabatta bread is ready, but as you already know: LET IT COOL BEFORE CUTTING.
