Leavened Products · Savoury

Ciabattine Bread

Ciabattine Bread are very easy to prepare and they are also very good! We can realize them with almost no difficulty. We can knead the dough directly in a bowl because it is very hydrated.

The Ciabattine Bread have a crunchy surface while being soft inside. With these doses, we will obtain 4 small loafs.

If the doses are too much for you, you can either reduce them or conserve the loafs you don’t need. In fact, once baked and cooled, they can be freezed!

Ciabattine Bread

Ingredients (for 4 small loafs):

  • 500 g of pastry flour;
  • 375 g of water;
  • 1 teaspoon of dry active ;
  • 1/2 teaspoon of sugar;
  • 2 teaspoons of salt;
  • oil.

Preparing the Ciabattine Bread

In a bowl put together the flour, the yeast and the sugar.

Add the water, little by little, kneading with a wooden spoon. If we are using a kneader we should use a hook.

When the water is absorbed, add the salt. Knead until a uniform dough is obtained.

Grease a bowl with some oil. Overturn the dough into this bowl.

Proceed with the Stretch&Fold technique (for those who are not aware of this method I made a short explanatory video). Once complete, cover the bowl with cling film and transfer it into the fridge for at least 5 hours.

Note: If we knead the dough in the evening, we can keep it into the fridge all night long!

Take the dough out of the fridge and turn it over onto a floured surface.

Push gently with your hands and divide the dough in 4 pieces.

Cut 4 pieces of cling film in rectangles.

Wet a surface and “stick” these rectangles to it. Sprinkle them with some flour.

Arrange on each rectangle a piece of dough. Give to the dough a rectangle shape. Sprinkle their surface with some flour. Cover them with cling film.

Let the ciabattine bread rise until they double in size (about 3 hours).

Baking the Ciabattine Bread

Preheat the oven to 210° C in convection mode. Line two baking trays with baking paper and sprinkle both with some flour.

When the ciabattine bread are doubled in size, overturn them onto the tray prepared (two loafs for each tray) and distance them a bit.

Sprinkle the top of the ciabattine bread with some flour.

Bake them for about 30 minutes or until they are golden.

Take them out of the oven and let them cool before cutting in slices!

Ciabattine Bread

Here it is the Ciabattine Bread! It looks and tastes professional, doesn’t it?

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