Chiabatta in the oven

[Biga]

Chiabatta in the oven

Category: Yeast bread

Ingredients
Biga
Wheat flour, premium	280g
Water	220g
Pressed yeast	2g
Main dough
Biga (all)	about 500g
Wheat flour, premium	500g
Water	285
Milk	76g
Olive oil	15g
Salt	15g

Cooking method

Once upon a time I had a completely different attitude to white bread. Let's just say not very good. But one day I tried a very unusual and extremely tasty white bread and since then I could no longer think of it as before. Everyone who has tasted this bread could not help but love it. This is Ciabatta. Translated from Italian, this is "slippers". Indeed, this bread in its shape resembles the slippers, after which it was named. Ciabatta is an amazing combination of rustic texture and elegant and sophisticated taste. It is much lighter than it looks thanks to its famous holes in the crumb, and its slightly crispy crust is covered with a special pattern. Try this bread for breakfast by cutting it lengthwise, frying it (only on one side!) In olive oil and garlic, and top with cheese, tomatoes, pancetta or salami (meat optional).

This is Carole Field's recipe. I just removed the excess yeast from it and shortened the final proofing time, since there was clearly an error in the original recipe (I checked) due to which the crumb of bread did not turn out as necessary.

Biga

Mash yeast in flour, add water and mix everything well. Knead the resulting dough for 5 minutes. Transfer the big to a bowl or container. Cover with plastic wrap and leave at room temperature for 24 to 48 hours. If you like the taste of sourdough bread, you can ferment the bigu for up to 72 hours.

Main batch

Add water, milk and butter to the big bag, intended for kneading the dough. Mix everything well. In another bowl, combine flour and salt. Add bigu diluted with water to flour and knead the dough. Knead the dough until the gluten develops moderately.

Important: This dough is moist enough, about 76% (!) So no matter how hard you try, the dough will always be sticky and will not "easily leave the table and hands". The Windowpane test doesn't help much either. Therefore, you need to knead until the dough is smooth and elastic.

Place the dough on a well-floured table. Form a ball and transfer to a bowl brushed with olive oil. Cover with plastic wrap and leave at room temperature for 1.5 hours. The dough should be airy.

Preheat the oven with a stone to 250C.

Place the dough on a well-floured table. Don't beat him up! Stretch the dough into a rectangle by lifting the edges from the bottom. Cut into four strips. Fold each one three times: one third should be wrapped to the middle, then the opposite third, then folded in half lengthwise. The edges are well sealed. You should get a blank in the form of a rectangular bar.

Transfer the resulting bars to a towel, well dusted with flour and separating the blanks with towel folds. Use your fingertips to press down on the workpieces so that they become slightly flatter and rectangular. As a result, future ciabatta will look somewhat pockmarked, that's right. Cover the top with another towel. Leave it on for 40 minutes. The workpieces should grow slightly, but not double! Their main growth will be in the oven.

Important: Italians believe that a real Ciabatta should be as wide as the palm of your hand, and the length should correspond to the length of the arm from wrist to elbow. This recipe is designed for such a classic size of each loaf (this is about 340-350g of dough). Of course, you can make the loafs as you like, for example, larger or smaller than their classic size.

Sprinkle the shovel with cornmeal or semolina.We take the ciabatta blanks, turn it upside down and slightly stretch it with our hands to shape the sneaker, put it on the shovel. Spray the oven with water and quickly plant the bread on the stone. Reduce the temperature to 220C and bake the ciabatta for 20-30 minutes until golden brown. Ready bread, when tapped on the bottom, emits a dull "empty" sound.

Bon appetite (bon appetit, it.)!

The dish is designed for

4 loaves

Time for preparing:

about 27 hours

Cooking program:

oven

Note

The volume of the resulting dough given in this recipe is quite large. To bake four ciabatta on one stone is difficult. To quickly recount the recipe use this 🔗.

How to use the file:
1. Open it in Microsoft Office Excel.
2. On the first sheet "Volume selection" in the "Volume" cell in the "Calculated" column (it is highlighted in color), enter the required test volume.
3. Look for the amount of required ingredients on the "Biga" and "Dough" sheets.

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Oh-oh-oh, I looked and, got up, looked again, and again in: swoon: No, that's something ... Lord! here is the beauty. How I want to repeat this ... It's just some kind of magic. : bravo: Above all praise! You are simply the king of the ciabatta!

Thank you! It is not at all difficult to repeat this, the main thing is not to be afraid! I made this bread using ordinary Makfa bread flour without adding any chemicals or other additives and improvers.

[Creamy]

Well - my favorite holes! Already set!
I shake this rubbery crumb, and these bubbles! I baked in different ways, and now I will try yours!
Creamy, - this is not at all "niskolechkvapshche" difficult bread. Try it, then as you sit on it ... I've also not dabbled in something for a long time. Need to update ...
Judging by the volume, you will have to knead the finished dough in x / n-in two passes (I'm not lazy with my hands on this matter, but a kilo, three hundred will not pull the bread machine). And to reduce the dose - a toad ... it turns out too tasty
Thank you, as always ...

[Creamy]

These are the holes. Mom dear! Creamy, move, I'm near. That's really true Idol32, You are the king of the ciabatta!

And I have "Como" in the oven, now, until we eat it, I won't bake a ciabatta according to this recipe
But I'll put the big on in the evening. Thanks for the wonderful bread

It was worth leaving the site unattended for half a day, and here already so many "sneakers" surfaced that I mistakenly got there (not on my computer) Idol32, as always stunned. Today I kneaded Como and took it to my daughter with a dough, and baked her, of course, she has a song in her oven.In the evening I will return home and put a ciabatta

Awesome !!! Such holes, I'm in shock. I won't rest until I do: wall:

Idol, what a beauty you have here! I fell into meditation for 15 minutes looking at these photos!

And I have "Como" in the oven, now, until we eat it, I won't bake a ciabatta according to this recipe
But I'll put the big on in the evening. Thanks for the wonderful bread

To your health! All ciabatta are of course similar, but this one has its own tricks - milk. My better half says this recipe is her favorite.

It was worth leaving the site unattended for half a day, and here already so many "sneakers" surfaced that I mistakenly got there (not on my computer) Idol32, as always stunned. Today I kneaded Como and took it to my daughter with a dough, and baked her, of course, she has a song in her oven.In the evening I will return home and put a ciabatta

Thank you! Be sure to try this recipe. I am sure that the result will not disappoint!

Awesome !!! Such holes, I'm shocked. I won't rest until I do: wall:

Thank you! The bread is very flexible. Do it boldly and everything will work out!

Idol, what a beauty you have here! I fell into meditation for 15 minutes looking at these photos!

Need to do! It is worth trying and then it will tighten so that there will be no return !!!

The question is ripe. You get such tanned bread - is this a feature of the oven or camera? My lighter ones come out, although they are perfectly baked.

And off.What about toasted bread? Where is the garlic? Do not fry tomatoes, cheese and salami, but just put on top? More oil or a drop? Fry over high heat?
And then Como will cool down now, and although breakfast time has passed, I really want to be a real Italian today

God's. what a beautyaaa !!! (y) What holes I am your fan ...

This is some bread !!! Super!

and without a stone, I will not succeed? Or can you try without it?

The question is ripe. You get such tanned bread - is this a feature of the oven or camera? My lighter ones come out, although they are perfectly baked.

And off. What about toasted bread? Where is the garlic? Do not fry tomatoes, cheese and salami, but just put on top? More oil or a drop? Fry over high heat?
And then Como will cool down now, and although breakfast time has passed, I really want to be a real Italian today

Tanned bread is a baking feature, not a camera. We need to hold it longer, but not very long. Otherwise it will burn.

Garlic (cloves) must be crushed and put in a skillet with oil. Fry lightly and remove. The oil will take the scent away from him. Then fry the bread in this oil. We cut the bread lengthwise and fry the side where the crumb is. That is, we fry the crust up. We do not fry for a long time, a minute or two over medium heat, maybe a little more. The bread should show traces of roasting and a crispy (but not very crispy) crust. We use cold-pressed oil - the roasting does not take long and it does not start to burn. The amount of oil - by eye, not much. In general, you need to make the side to be fried turn golden. Although the whole thing is very individual and is made to your taste. Try it very tasty - such bars with garlic, mozzarella and tomatoes!

God's. what a beautyaaa !!! (y) What holes I am your fan ...

Thank you! Try to bake this bread, it's not difficult at all!

This is some bread !!! Super!

Thank you! I think that you liked it so much that you will definitely try to bake it! It's worth it!

and without a stone, I will not succeed? Or can you try without it?

Get it without a stone. You can use an inverted baking sheet. Put it in the oven and preheat it with a snapshot.

oh thank you very much, tomorrow I'll put the oven on

Try it very tasty - such bars with garlic, mozzarella and tomatoes!

Thanks for the detailed answer. I will definitely try, the bread turned out wonderful - it's a sin not to try, besides, if it's so tasty, it will end faster and I'll make a ciabatta earlier

Thanks for the detailed answer. I will definitely try, the bread turned out wonderful - it's a sin not to try, besides, if it's so tasty, it will end faster and I'll make a ciabatta earlier

Only to cut as I wrote it is necessary to Ciabattu. Her holes are big and if you make a sandwich as usual, then there is a risk falls through falling filling through bread. Como, I think, can be cut as usual, across the loaf.

oh thank you very much, tomorrow I'll put the oven on

I'm afraid I didn't write it clearly. The technology is as follows:

1. Put an inverted baking sheet in the oven on the second level. It is necessary to turn it over so that the sides do not interfere with planting bread on it.

2. Preheat the oven with the baking sheet inside.

3. Using a shovel (instead of it, you can use a suitable size thin plywood), put the blanks on a baking sheet that is in the oven.

In order for the blanks to move better from the shovel onto the stone / baking sheet, sprinkle the shovel with flour (corn for flavor, you can use semolina or usually wheat) and then put the blanks on the shovel. You can first put a sheet of parchment on a shovel, send it with cornmeal (no longer necessary) and lay out the blanks on top. Then the workpieces are easier to throw on a stone / baking sheet. Right along with the paper.

Something like that.

: yes: In-in, I don't have a stone yet, I also do bread like that, I put it on paper for the last time, on a plate.Then I put the plate against the extended baking sheet, drag it quickly straight onto the hot baking sheet along with the paper, oops and there! So that is all!
And my biga has already risen, I don’t know whether to make a daily allowance, or try at 48 ... I'll see how tomorrow with time and how the leaven will behave.

: yes: In-in, I don't have a stone yet, I also do bread like that, I put it on paper for the last time, on a plate. Then I put the plate against the extended baking sheet, drag it quickly straight onto the hot baking sheet along with the paper, oops and there! So that is all!

But not with this bread

These loaves must be spread on a towel well sprinkled with flour, otherwise there will be no pattern. Take each loaf in your hands by the ends, stretch it and turn it over and put it on a shovel (you can on a prepared sheet of paper) sprinkled with flour (corn, wheat or semolina), otherwise there will be no desired shape and holes. Only it is necessary to stretch without fanaticism!

[Idol32]

Idol32, I also really like your pastries! Thanks for the detailed recipes!
I have a question for you. Please tell me, what is the fundamental difference between biga and sourdough? After all, the bigu also needs to be grown for a long time due to the small amount of yeast. Can I take a sourdough instead? Or will it turn out wrong?

[Idol32]

Idol32, I also really like your pastries! Thanks for the detailed recipes!
I have a question for you. Please tell me, what is the fundamental difference between biga and sourdough? After all, the bigu also needs to be grown for a long time due to the small amount of yeast. Can I take a sourdough instead? Or will it turn out wrong?

Biga is ordinary, the one here, on commercial yeast, and biga natural is just on wild (but sympathetic) yeast. These gizmos are absolutely interchangeable. It's all about personal taste. If you like bread with wild yeast, then of course it is worth baking with them. Well, I’m not able to grow a sourdough that tastes like bread. It turns out quite a strong sourness in taste, which I have not yet been able to defeat.

[Idol32]

Idol32, thanks for the details. In turn, I can share the recipe your leaven which does not make the bread sour.

[Idol32]

Idol32, thanks for the details. In turn, I can share the recipe your leaven which does not make the bread sour.

I looked at the modern French liquid ... It's troublesome, you need to buy a fermenter, however

I have already come with a report. The only digression that I allowed myself Biga I stood for 14 hours, in the morning she looked in and settled, so it’s already ready. There was no strength to wait another 10 hours, so I wanted to try ...

Idol32 Thanks for the bread recipe !!!

[Vilapo,]

Vilapo, awesomely beautiful bread! Straight lace! (y) I look, I look, I probably should also dare to bake.

[Vilapo]

Vilapo, what a beauty! An excellent result. I also put the big bag yesterday, today it settled in the morning, but I did not touch it. So the bubbles in it began to enlarge. Let's see what happens. The oven will be tomorrow.

[Vilapo]

Wow, Vilapo ahead of the whole planet ZdOrovskaya ciabatta, beauty is just

[Vilapo,]

Vilapo, awesomely beautiful bread! Straight lace! (y) I look, I look, I probably should also dare to bake.

Creamy, but why decide, set and do .., very tasty

[Vilapo]

Wow, Vilapo ahead of the whole planet ZdOrovskaya ciabatta, beauty is just

Well, yes, I was with my daughter when I saw this Ciabatta, until I calmed down. I did, now you can put it on for 24 hours.

I'm on a diet now, I lost 3.2 kg in 12 days. I want a ciabatta terribly But I know myself, as I bake it, I'll gobble it all up. I endure,: cray: I train the will ...

I'm on a diet now, I lost 3.2 kg in 12 days. I want a ciabatta terribly But I know myself, as I bake it, I'll gobble it all up. I endure,: cray: I train will ...

By the way, I'm also on a diet, but during the day I allow myself everything ..

So I will allow myself to eat all the ciabatta ... in a day. I say, I train the will ..

And I'm on the Mirimanova diet. I lost 19 kg in five months.So this ciabatu in the morning with butter and honey with great pleasure.

[Right]

I have already come with a report. The only digression that I allowed myself Biga I stood for 14 hours, in the morning she looked in and settled, so it’s already ready. There was no strength to wait another 10 hours, so I wanted to try ...

Idol32 Thanks for the bread recipe !!!

Good! Right the bread is out!

during the day I allow myself everything ..

And even more at night?

And even more at night?

Not ah, after 19

[Right]

Good! Right the bread is out!

I have a good teacher

I looked at the modern French liquid ... It's troublesome, you need to buy a fermenter, however

I'm talking about my rye! She is on the last page of the topic.

[img width = 300

Lena, well, clean slippers! Like the author!

I'm talking about my rye! She is on the last page of the topic.

Rye and not sour?