Ciabatta
Ciabatta is one of the more fussy bread. Not so much to eat, as narest. Ciabatti is crucial in very wet dough (80% water depending on the amount of flour), a little yeast (1% depending on the amount of flour), and no kneading between the first and second rising. For good ciabatto is also important zamesitev predfermentacija or indirect, as it is officially said to be in our building. It is for that part of the day before the Ames to develop a fuller flavor. French it is called poolish , and Italians Biga . The difference lies in the fact that in poolishu 100% water (depending on the amount of flour), or. the same quantity of water than the flour, and in principle bigi the same ratio as in the final test.
Another parameter that affects the final percentage of the bread dough before the final test. This percentage is very different and varies between 15% and about 50%.
However, the above ciabatta was made as follows:
Pre-fermentation:
- 250 g of flour type 850
- 250 ml lukewarm water (room temperature)
- 2.5 g of yeast
I mixed all the ingredients together, close the plastic pot and went to bed.
Final zamesitev:
- 250 g of flour type 850
- 150 ml lukewarm water (or slightly above room temperature)
- 2.5 g of yeast
- 10 g salt
- 1 tablespoon olive oil
I Predvzhajano dough diluted with 150 ml of water and 2.5 g of yeast. Then I added half the flour (125 g), mix, add salt, olive oil and remaining flour (125 g). With the mixer I was kneading 15 min. In the hands would have mixed with the spoon also 15 min. It shapes a can not be that, since the dough premokro.
Then I let the dough risen to twice the volume, fold it a few times (the third in both directions), slippers, and form a baking paper placed in the placenta. A? I put the three tin cookie sheet, side by side, so that ciabatte not touched. Kind of paper baking molds from them I did.
Then I pošprical with water (do not know if it was really necessary) and drove to the middle grate in oven heated to 250 ° C and 30 min hell, it would be enough 25 min.
Nice shoes. I have several times I do when I'm sleepy
(Read, just go to sleep, but the dough and cover with foil and the derogation referred to in the fridge)
When bread is embarrassed because the whole process lasts and lasts. And it's nice if you can share a number of days between the dough and you počivaš.
A refrigerator is in what is already rising before baking?
It might go like this. The first night zamesiš half of the dough (Biga, poolish, ...). The second evening zamesiš to the end and leave in the refrigerator until the next evening. After a few times and oblikuješ prepogneš in copato, put in baking dish, and cover and go to sleep. Šibneš tomorrow in the oven and you have freshly baked breakfast slippers. I have to try.