How to make ciabatta at home. Recipe for ciabatta in the oven at home

17.11.2018

For some, bread is just bread: a flour product with which you can make a morning sandwich in a couple of minutes or which is applied as an indispensable element to a cup of soup. And someone likes to try new species and understands their differences, so they will never call ciabatta just a loaf. This Italian bread is worth trying at least once, so that you can no longer forget it and want to cook it yourself. But how realistic is it to bake ciabatta in the oven? There are many recipes, but not everyone succeeds in their successful implementation.

Ciabatta: key features

I mixed the ingredients, poured it into a mold and baked it - not at all about ciabatta: this is a product that requires attention and care. On average, it takes 16-18 hours to cook it, which partly provides it with that very specific structure with a large number of holes inside. If you pick up ciabatta, you will be surprised how light it is: all because it is almost hollow and very dry. It is far from being possible to achieve such a result the first time, so it’s not enough just to find a recipe for ciabatta in the oven - you also need to understand the features of its baking.

• Kneading the dough after all the components are mixed should not be less than 7 minutes. The optimal time is 10 minutes. In this case, it is advisable to knead with your hands, and not with nozzles in a food processor. The principle is also special: the fingers are spread apart and the palms alternately need to practically “tamp down” the dough so that with each press it emits air with a dull sound.
• Flour for chibatta should have at least 11.5 g of protein (see the BJU on the package), otherwise there will be little gluten, and the desired structure will not be achieved.
• A dense crust, but tender crumb is one of the important features of ciabatta, which is achieved by creating the right humidity in the oven. After it warms up, you need to put a deep baking sheet with boiling water on the lower level - you should not bake ciabatta without steam.
• The air structure is provided not only by long kneading, but also by the correct heating of the dough: ideally, bake ciabatta on a special baking stone 1.5-2 cm thick. dough will be sent to it. Without such a stone, it will be more difficult to get the desired holes, although a large ceramic form, on which parchment with dough is placed, can partly save the situation.

To prepare ciabatta, you do not need to look for a special form: translated from Italian, this bread is called "slippers" and each of its loaves has an individual look. The dough is simply folded several times to a rectangle and baked - if deformation has gone somewhere, this is absolutely normal. This is how real ciabatta should be.

Oven Ciabatta Recipe: An Original from an Italian Chef

Italian cuisine is famous for its simplicity, so ciabatta is quite ascetic in its composition - yeast, flour, salt and olive oil are used for it. The base liquid is often water, but some experts argue that the crumb comes out more tender in milk: this option also exists in Italian cuisine. Nevertheless, the classic recipe is still with water, and it is better to start mastering ciabatta with it.

Ingredients:

• bread flour (with a high percentage of protein) - 560 g;
• water - 440 g;
• dry yeast - 1/2 tsp + pinch;
• salt - 1 tsp;
• olive oil - 2 tbsp. l.

Cooking method:

As for the various quick ciabatta recipes (in 2-3 hours), it is better to refuse them right away: the whole essence of this bread is in the long proofing, which provides airiness to the crumb. You can’t achieve such an effect in a couple of hours - it’s better to try making focaccia if there is no extra time.

• For sourdough:

2 cups of flour

1 glass of water (250 ml)

1.5 teaspoons dry yeast

• For test:

Leaven

3.5 cups flour

2 cups water (500 ml)

1.5 teaspoons of salt

a small amount of olive oil for greasing the mold and the blades of the combine

Description

There are several methods and many recipes for ciabatta. The cooking option I propose is one of them and does not claim to be absolute. It was formed from the recipe of an "Italian Italian" living in America, who grew up on this bread, a master class by an Italian chef - I spied on the process of standing-folding the dough from him and recommendations for baking ciabatta at home, taken by me from a book on Italian cuisine . I love this recipe and I hope you enjoy it too.

COOKING:

The sourdough is prepared on the eve of baking, because. requires fermentation (from 4 to 24 hours at room temperature). Ready sourdough can be stored in the refrigerator for up to 4 days. For sourdough, mix dry yeast and water. Let stand for 5 minutes so that the yeast is saturated with water and goes into solution, stir and gradually add the amount of flour required by the recipe. Be sure to sift the flour, if it is not lazy, then sift twice. As a result, you should get a watery dough, the consistency of which is usually compared with thick oatmeal, i.e. it will be thick enough that it won't slip off the spoon, but not thick enough that you can knead it.

After kneading, let the dough stand - breathe for 10-15 minutes, close the container with the starter with a lid or film and leave at room temperature for at least 4 hours, and for a maximum of a day. It is not recommended to leave the starter for more than 24 hours, because. yeast may begin to mutate. If necessary, you can put the starter in the refrigerator, where it can be stored for up to 4 days. If you are very short on time, you can determine the readiness of the sourdough in this way: during the fermentation process, the sourdough will first grow, then its growth will stop, the surface will be covered with bursting bubbles, and it will begin to settle. As soon as the starter begins to reverse movement - settling, it can be used. I usually make the sourdough the day before and just leave it on the table.

The dough for ciabatta is convenient to knead in a food processor, as it is quite liquid and sticky.
Lubricate the blades of the combine with olive oil, put the starter into the bowl and turn on the combine at low speeds. Gently, in small portions, add slightly warm water. When the water is fully incorporated, add the sifted flour in small portions. In the last portion of flour before mixing in the dough, add the amount of salt required by the recipe. After all the components are added and the dough takes on a uniform appearance, it is necessary to knead it well. To do this, gradually increase the speed of the mixer and knead for about 20 minutes. If you knead the dough in a large bowl, then you will notice that at the very beginning of kneading the dough will actively stick to literally everything and in all directions - to the walls of the bowl, to the bottom, to the blades, but in the process of kneading it will start to stray into a lump, will cease to stick to the walls and will, as it were, rise up the blades. This means that the dough is sufficiently kneaded and ready for proofing. Usually, after the dough has come together, it is customary to knead it for another 5 minutes at a good speed of rotation of the combine. Along the way, a few words about the consistency of the dough. Since ciabattas are different, the dough for them is prepared differently in consistency. In production parlance, this is called the hydration level of the dough. The higher the hydration level of the dough, the looser the ciabatta will be, i.e. the more liquid the dough, the larger the hole. My recipe produces a dough with a medium level of hydration, but you can easily add flour and get ciabattas with a denser crumb, or vice versa, you can add a little less flour and then your ciabattas will be even more full of holes.
Well kneaded dough for ciabatta is stretched "out the window". This is professional baker's jargon, which means that the dough stretches well and can be stretched so thin that a window gap is visible through it, and when stretched, such dough breaks in the center, forming a window.

Grease a proofing bowl with olive oil and lay out the dough. So that the dough does not stick to your hands, grease your hands with olive oil or moisten with water. Personally, I prefer water. Cover the dough with a lid or film and leave at room temperature for 40-50 minutes. After this time, the dough must be folded. The dough is folded in 2 stages. At the first stage, several additions are made from the edges to the center.

In the second step, the dough is gently lifted and folded in half. Usually do 3-4 half additions.

In passing, I draw your attention to the fact that the dough for ciabatta DOES NOT knead! It's shaping up! Of course, in the process of addition, a small kneading of the dough occurs, but it is not necessary to specially knead it. After folding, cover the container with the dough again and leave warm for another 40-50 minutes. Repeat the addition process. Cover again and leave for another 40-50 minutes. Next, dust your worktop generously with flour and carefully lay out the dough. When laying out, do not help the dough with your hands so as not to knead, but simply turn the bowl over and wait - the dough will come out by itself. Stretch the pastry out into a rectangle.

When stretching, do not crush the dough! just grab it from below and stretch it. If I wrote it incomprehensibly, watch the video, as it is difficult to describe this process in words. Divide the stretched dough into pieces.

Depending on the size of the oven and your desire, you can divide it in half, you can, like me, into 4 parts, or you can into 6-8 parts. The final proofing of the dough is usually carried out on linen. The fabric, firstly, helps to form ciabattas, because if you simply proof on the table, the dough will spread a lot and the ciabattas will turn out to be unnecessarily flat. Secondly, the fabric allows you to create a characteristic pattern on the surface of the ciabatta, which, in my opinion, is also important. So, dust the fabric with flour, spread the dough, dividing it with fabric rollers, cover with the remaining fabric on top and leave it warm for about 40 minutes. Sometimes they say that the final proofing is carried out until doubling in volume.

You can check the degree of proofing of the dough as follows: gently press your finger on the dough that has come up: if the finger mark quickly disappears, then the dough did not last, if the dough falls when pressed, then it has stopped. With sufficient proofing, the fingerprint does not disappear, but does not fall off either. Transfer the risen dough very carefully to the baking paper, laying it up with the side that was directly on the fabric. Flatten very gently—stretch the ciabatta to your desired shape.

Ciabatta baked with steam. I'll try to explain. For baking, you will need two baking sheets - deep and shallow. Before baking, we put a deep baking sheet on the bottom of the oven, put the shallow one in the center position, turn on the oven at 220 ° C and wait until the oven is completely heated. We take out a shallow baking sheet (it should be hot), drag the paper with the dough onto it and put it in the oven. We sprinkle the walls of the oven with water, pour about half a glass of very hot water into a deep baking sheet and immediately close the oven door. As a result, steam is generated in the oven, which helps the dough to rise and form a crispy crust. After 10-12 minutes, check the presence of liquid in a deep pan. If there is no water left there or there is very little left, bake the ciabatta until fully cooked, if there is a lot of water, open the oven door, pull out a deep baking sheet, close the door and bake further. In the second stage of baking, steam makes the baking process very difficult, it is not needed. And a few more words about the baking temperature. On the roller, I baked ciabatta at a constant temperature of 220 ° C, because. my stove just can't get any higher heat. If you have the opportunity to heat it up to a hotter state, first set it to 240-250 ° C, and immediately after installing the baking sheet with the dough, reduce the heat to 220 ° C. This is done in order to compensate for the loss of heat when the oven is opened. Bake for about 25-30 minutes until the characteristic hollow sound when tapped. Transfer the baked ciabatta to a wire rack and let cool for 10-15 minutes.

Enjoy your meal!

It has long been loved by the Russians. It is so convenient to cook grilled sandwiches, croutons and croutons for serving with various sauces from it! If you are wondering how to prepare ciabatta at home, then read this article. We will share with you the secrets of its preparation, as well as describe some of the most popular recipes.

at home

If you decide to cook this fragrant Italian bread according to all the rules of culinary art, then be patient and approach the cooking process as seriously as possible. Cooking ciabatta at home:

• Mix 450 grams of flour with one teaspoon of salt and dry yeast (ten grams). To better combine the dry ingredients, sift them through a sieve.
• Pour 350 grams of water into a bowl and mix it with flour.
• Cover the dough with a towel and leave to ferment for 12 hours. It will be better if you put the dough in the evening. In this case, for breakfast you can serve fresh fragrant bread straight from the oven.
• Lightly flour a work surface and place the dough on it. Be careful - it will be quite sticky and runny.
• Wrap the edges of the dough towards the center so that it resembles a loaf. Repeat the procedure several times. As soon as the dough acquires a dense structure, divide it into two equal parts.
• Gently stretch the blanks with your hands so that each one acquires a rectangular shape (10 by 20 cm).
• Put the future bread on a waffle towel, thickly sprinkled with flour, cover with a second towel and let stand for one hour.
• Preheat the oven, line a baking sheet with parchment paper and carefully place the ciabatta on it. To create steam in the oven, spray water into it with a spray bottle.

After half an hour, when the bread is sufficiently browned, turn off the oven and call your family to the table.

Homemade ciabatta bread (with filling)

The preparation of this bread will not cause difficulties for an experienced hostess. However, you should pay attention to some of the nuances of this recipe. So, how is real Italian ciabatta made at home? The process is:

• For dough, mix 100 grams of flour, one bag of yeast, 200 ml of water and 30 grams of sugar.
• When the base is ready, leave it to rise for 12 hours (under a towel) at room temperature.
• When the time is right, pour 450 ml of water into the dough, add 15 grams of salt and 900 grams of flour. Knead the dough, do not forget to add a little vegetable oil to it.
• While the dough is rising, prepare the filling. It can be fried onions, dry herbs (for example, oregano or basil), capers and sun-dried tomatoes, olives.
• Divide the finished dough into three equal parts and knead each, adding the filling. Form three loaves and let them stand under the cloth for about an hour.
• Bake the bread in the preheated oven for about ten minutes.

Ciabatta with cheese

Making ciabatta at home can be a creative process for you. Try to make bread with the addition of cheese - and your loved ones will definitely appreciate the new dish. For this:

• Mix in a deep bowl 450 grams of flour, 300 ml of water, half a teaspoon of salt and a bag of yeast. Leave the dough (as usual) for 12 hours.
• 50 grams (you can take Adyghe or cheese), cut into cubes or knead into crumbs with your hands.
• Sprinkle the table with flour, put the dough on it, and evenly sprinkle it with cheese on top. Wrap the edges of the workpiece to the middle, cut it in half, cover with a thick cloth and leave it alone for an hour.
• When the ciabatta has risen, carefully transfer it to a parchment-lined baking sheet. Pour some water into another baking sheet and put it in the preheated oven as well.

After half an hour, the bread will acquire a golden crust and will be ready. Serve it to the table with fragrant sauces or make it the basis for sandwiches.

Ciabatta with and garlic

This recipe was invented specifically for those cases when tasty and fragrant bread was left out of work and became stale. You can fix the current situation with the help of small tricks. Spicy ciabatta at home is prepared as follows:

• Cut the dried loaf with a knife from above, without touching the base, along and several times across.
• spread evenly over the entire surface of the bread.
• Chop the parsley, rosemary and oregano. Pass the garlic through a press, combine it with herbs, ground pepper and olive oil.
• Rub the mixture on the inside and outside of the ciabatta.
• Crumple up a piece of parchment that fits the size with your hands, soak it in water and wrap the bread with it. In this form, ciabatta should stay in the oven for about ten minutes.

Conclusion

As you can see, Italian ciabatta is not so difficult to prepare at home. The main thing is to choose your favorite recipe and get down to business.

How delicious this ciabatta bread is, distinguished by its porosity, noble aroma and delicious crust with an appetizing crunch. The famous Italian product is served in restaurants and cafes, but it can also be obtained at home. In this article, we will present 6 different recipes for making delicious muffins.

The basis of national Italian baking is premium wheat flour and yeast. The exquisite taste of bread is not only determined by the use of exclusively live bacteria, but also by the important fact that the dough rises for at least 12 hours.

The nutritional composition of ciabatta provided it with such useful components as vitamins A and E, folic acid, calcium, zinc, magnesium and phosphorus.

The calorie content of bread is about 260 kcal / 100 g. The product is recommended for people with weakened immunity and during the rehabilitation period after operations. It is no coincidence that ciabatta is often included in different diets, since in small quantities it is a food that is easy on the stomach.

Classic Italian white bread in the oven

Required products:

• 440 g flour:
• 340 ml of water;
• 1 tsp salt and active (dry) yeast.

How to cook:

1. Combine flour with yeast and salt.
2. Add water, stir the composition, knead the dough.
3. Leave the resulting mass for 13-15 hours at room temperature.
4. Next, sprinkle the table well with flour, roll out the base in the form of a layer.
5. Decorate it with an envelope, folding the dough 3-4 times, stand for 60 minutes for proofing.
6. Place the product on a heated baking sheet.

Bake for half an hour at a temperature of 220 degrees.

Cooking on sourdough

List of components:

• 2 tbsp. l. leaven;
• 350 ml of water;
• 400 g wheat flour;
• 1 tsp Sahara;
• 1.5 tsp salt.

Cooking method:

1. Mix the starter and 80 ml of drinking water, 3 tbsp. l. with a heap of sifted flour. Get a sticky dough.
2. Cover the mass with a film, leave in a warm place so that it rises (for about 1.5 hours).
3. Then add the composition with salt, sugar and the remaining flour. Knead all this with a mixer, gradually adding drinking water. The dough should not be very liquid, but not steep either.
4. Cover the product again with a film, put it in heat for half an hour.
5. Then use the already familiar technique: fold the dough in the form of an envelope (do not be afraid if it sticks), leave for 40 minutes. Repeat the process a total of 4-5 times.
6. Take a sheet of parchment that is larger than the borders of the baking sheet. Form two rectangular "nests" of paper, place on a metal sheet, sprinkle them well with flour.
7. Equally divide the semi-liquid mass, place the parts in the resulting "nests".
8. Sprinkle lightly with flour on top, “pick up” the dough from the sides, if it has spread, leave it in this state for 45 minutes.
9. Preheat the oven to 220 ° C, send the future bread into it for a quarter of an hour.
10. Reduce the oven temperature to 180 degrees, continue the process for another quarter of an hour.

Cool the product before serving, wrapping the muffin in a towel.

Ciabatta bread in a bread machine

Components:

• 250 g flour;
• 200 ml of water;
• 6 g of dry (quick) yeast;
• 2 pinches of regular sugar;
• 1 pinch of salt;
• 54 ml olive oil.

What to do:

1. Place yeast, sugar and salt in a bowl.
2. Add warm water, mix the composition.
3. Pour flour, combine the components with a mixer until a homogeneous dough is obtained, which will not stick strongly to the dishes.
4. Cover the product with a towel, remove to ripen for 2.5-3 hours.
5. Now sprinkle the table with flour, lay out the dough, give it the shape of a loaf, leave it again for a while.

Lubricate the capacity of the bread machine with oil, place the dough, set the timer for 45 minutes, cook ruddy pastries.

Cheese technology

We will need:

• 450 grams of wheat flour;
• 300 ml of drinking water;
• 11 grams of dry (active) yeast;
• 3 art. l. olive oils;
• 1 teaspoon of salt;
• 90 g of cheese (any hard variety);
• 2 cloves of garlic;
• 1 st. l. dry greens.

Step by step preparation:

1. Combine flour, yeast, salt, water and oil in a deep bowl. Knead a homogeneous dough (it will be sticky and slightly liquid).
2. Cover the product with a towel, remove for 2 hours closer to heat.
3. Sprinkle the table with flour, put a lush mass on it, divide it in two.
4. Knead both parts separately with your hands, give a rectangular shape. Roll up the edges, laying them on top of each other, repeat the kneading of the dough, folding the layer several more times.
5. Form two future ciabattas in the form of a loaf or roll, put on a baking sheet covered with parchment, leave for 30 minutes for proofing.
6. While the dough is rising, make the cheese topping.
7. Finely grate the fermented milk product.
8. Chop the garlic and herbs. Add to cheese, stir.
9. Sprinkle the mixture generously on top of the workpiece.
10. Bake in an oven preheated to 200 degrees for 30-40 minutes.

The composition of ciabatta bread goes very well with such a cheese and garlic supplement. Do not hesitate, your household and guests will like it.

Option for those who fast

To prepare a lean loaf you will need:

• 0.3 kg of flour;
• 185 ml of water;
• 5 g yeast;
• 15 ml of sunflower oil;
• 15 g of premium rye flour;
• 12 g salt.

Cooking method:

1. Knead the dough from wheat flour and cold water, leave for an hour to rise.
2. Supplement the composition of the product with salt, yeast and oil, mix until an elastic mass is obtained.
3. Grease a tall baking dish, put the dough in it, let stand for 60 minutes.
4. Repeat the kneading of the risen mass, take a break for an hour, knead the dough again, then leave it in a state of “rest”.
5. After 60 minutes, sprinkle the table with flour, arrange a magnificent product in parts of 250 g each, put on a baking sheet.
6. Send to the oven for ¾ hours, bake at a temperature of 40 degrees and a humidity of 30%. 5 minutes before the end of the process, increase this figure to 100%.
7. Increase oven heat to 260 degrees, continue cooking bread for 13 minutes.
8. 350 g of purified water;
9. 70 g of whole milk;
10. 15 g of salt;
11. 15 g sugar.

Cooking process:

1. Make an Italian dough - bigu. Combine in a spacious bowl 90 g of flour (two types), 150 g of water, 30 g of mother sourdough. Mix these components well, cover the container with a film and leave for 1.5 hours at room temperature. Then put in the refrigerator (8-9 degrees) for 20 hours.
2. Knead the dough. Remove the biga, leave for 60 minutes at room temperature. Separately dissolve sugar in warm milk. In another bowl, mix the remaining bread flour and water. Pour sweet milk here, salt the composition. Mix the resulting mass thoroughly, first with a spoon, then with a mixer. The consistency of the dough is liquid and sticky.
3. Let the dough ferment for two hours. Every 30 minutes, gently roll out the mass, folding it into an envelope. After several such procedures, the product will become elastic, ready for the formation of products.
4. Making ciabatta. Divide the dough into 2 equal parts, give them an oblong look, transfer to a baking sheet, previously sprinkled with flour.
5. Formed products should stand for another 1 hour. During this time, they will become airy and increase in size.
6. Baking. At the end of the process, bake the bread in the oven (230 ° C) for a quarter of an hour with an average moisture level. Then open the door, cook for another 45-50 minutes.

Ciabatta bread is a real treasure of culinary art!

Ciabatta is a long fermented bread. This makes it necessary to allocate extra time for its preparation, be patient and look forward to this delicate taste. Like any yeast bread, ciabatta is a little capricious, but following the recipe strictly, making it at home in the oven is easy.

Classic recipe (original)

Classic ciabatta takes over 12 hours to cook. All this time, the dough must be infused, so that the necessary structure is obtained in the end. There are faster options, but for fans of classic Italian cuisine, this recipe should be a priority.

1. Sift all dry ingredients into a large bowl;
2. Pour in water at room temperature and mix;
3. Cover the dough and leave to ferment for 12 hours;
4. On a generously floured desktop, put the dough on it;
5. Wrap the left side of the dough to the middle, then the right side;
6. Do the same manipulations with the top and bottom of the dough;
7. The whole folding process must be repeated 2 times;
8. Divide the loaf into two parts and stretch each part into 2 rectangles (10 * 20 cm);
9. Sprinkle a linen towel (any dense natural fabric) with plenty of flour and cover the ciabatta, leaving for 1 hour;
10. Preheat the oven and baking sheets at 220 degrees;
11. Put the loaves on baking sheets and put in the oven;
12. Place a container of water on the bottom of the oven so that the oven is filled with steam;
13. Bake no more than 35 minutes. The bread should be golden brown.

Simplified version

Such a recipe implies less time for fermentation, but the bread turns out to be no less tasty at the same time. This variant of ciabatta bread in the oven is suitable for sudden guests or a late dinner.

• water - 1 tbsp.;
• granulated yeast - 4 gr;
• sugar - ½ tsp;
• flour - 1 tbsp.;
• salt.

Elapsed time: 5 hours.

Calories: 280.

1. Mix all ingredients;
2. Beat the dough with a mixer at the highest power. Time - at least 10 minutes;
3. If the dough remains “smeared”, then add flour (1 tsp);
4. Cover the bowl with cling film and leave to ferment for 2-3 hours.;
5. The result should be a lush mass with large bubbles;
6. Transfer the dough to the table, but do not knead it;
7. Having cleaned it a little, put it on a baking sheet populated with paper;
8. Leave for 40 minutes, again covered with a film or towel;
9. Heat the oven and baking sheet to 200°C;
10. Transfer the loaf to a hot baking sheet and bake for 40 minutes;
11. In order for everything to work out, it is necessary to spray the walls of the oven with water from a spray gun 2 times during the baking process;
12. Cool the finished bread and eat.

Ciabatta on sourdough in the oven

Bread based on ready-made yeast sourdough cooks faster, so you can enjoy the taste of freshly baked bread sooner.

Products:

• yeast sourdough - 100 gr;
• wheat flour - 0.7 kg;
• salt - 1.5 tsp;
• water - 0.5 l;
• olive oil - 20 ml + for greasing dishes.

Time spent: 6 hours fermentation + 2 hours cooking.

Calorie content: 280 kcal.

1. Make a dough: mix 200 g of water, 100 g of sourdough and 300 g of flour. Leave to ferment for 6 hours;
2. Prepare the dough: mix the dough with 300 g of water. Sift 450 g of flour to them, add salt and butter;
3. Knead gently wet dough;
4. Transfer it to a bowl (grease the walls with oil) and leave to ferment under a towel for 6 hours;
5. Every hour lightly knead the dough in a bowl;
6. Sprinkle the table with plenty of flour and dump the dough on it;
7. Form a rectangle from the dough (thickness - 3.5 cm). Sprinkle with flour;
8. Divide the loaf into 3 parts and form the same loaves;
9. Cover everything with a cotton cloth and let rest for 90 minutes;
10. Then bake for 30 minutes in the oven (230°C).

Ciabatta with suluguni cheese at home

The cheese in this recipe makes the dough somewhat heavier, making it less porous, but more piquant.

Ingredients:

• water - 0.2 l;
• a bag of yeast;
• flour - 270 gr;
• salt - 7 gr;
• cheese - 50 r;
• thyme to taste.

Time required: 3 hours prep + 20 minutes prep.

Calories: 280.

How to bake ciabatta with garlic in the oven

Improved with garlic and herbs, Italian bread is perfect for both weekdays and festive dinners.

• butter - 50 gr;
• yeast - 1 tbsp. l;
• water at room temperature - 1 tbsp.;
• a head of garlic;
• flour - 1 tbsp.;
• salt - 1 tsp;
• dill and parsley.

Preparation time: 3 hours for dough + 30 minutes for preparation.

Calories: 276 kcal.

1. Knead a viscous dough: dissolve yeast, salt and flour in water;
2. Leave the dough to rise for 3 hours. Hourly dough wrapping from the edges inward;
3. Peel the garlic, wash the greens, chop everything and chop in a blender with the addition of oil. With this amount of garlic, a persistent aroma and taste is obtained, but the amount can be varied as desired;
4. Unload the dough on the table, put the garlic filling in the middle and wrap the edges towards the middle so that you end up with a loaf;
5. Divide the total mass into 3 bars and sprinkle each with flour;
6. Put on a warm baking sheet, leave for 20 minutes, and then bake for 15 minutes (at 220 degrees);
7. Sliced ​​cooled bread.

What to serve with ciabatta

Any Italian bread goes well with wine, jamon and cheese. For a festive table or just a modest dinner, you can cook a delicious and spicy bruschetta:

1. Cut the ciabatta into pieces up to 2 cm thick;
2. Dry them on the grill or pan;
3. Then fry so that it is ruddy on the outside and soft inside;
4. Drizzle the browned crust of the toast with olive oil;
5. Grate the bread with garlic and put the filling on top.

Bruschetta is a traditional Italian appetizer served with wine and aperitifs. It can be served with:

• chopped tomatoes, basil and a dash of olive oil;
• sun-dried tomatoes and chopped avocado;
• thin layers of zucchini and Roquefort cheese;
• chopped fried chicken, tomatoes and herbs;
• chopped ready-made squid, chili peppers and drops of lemon juice;
• salad of eggs, beets and herring;
• sweet option - ricotta, pieces of figs and arugula;
• pickled spicy beets and cheese.

Many housewives are afraid to cook ciabatta, frightened by the fermentation time and the structural specifics of the dough. But there are a lot of useful tips for making this bread:

1. The dough for ciabatta is not kneaded in the usual way, it is only folded in stages;
2. The corporate form is a rectangular loaf;
3. The secret of porous bread is in live yeast and a long fermentation rise time (at least 12 hours);
4. When baking, it is necessary to use a special flattened stone to bake the bread from all sides;
5. In order for the loaves to bake inside the oven, you should place a container with water or periodically spray the walls so that the bread is baked in steam;
6. Olive oil must be added to the dough;
7. To get spicy bread, Provencal herbs, marjoram and other spices should be added to the dough.

Strictly following the recipe, insisting the dough for at least 12 hours and gently folding it, not crushing it - this is the secret of the perfect Italian ciabatta.