How delicious is this Ciabatta bread characterized by porosity, a noble aroma and a delicious crust with a delicious crunch. The famous Italian product is served in restaurants and cafes, but it can be obtained at home. In this article we will present 6 different recipes for making delicious muffin.

Composition and calorie content of ciabatta bread

The basis of Italian national baking is wheat flour and yeast. The refined 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 beneficial 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 in the rehabilitation period after operations. It is no coincidence that ciabatta is often included in different diets, because in small quantities it is food that is easy for 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 with flour well, roll out the base in the form of a layer.
  5. Fill it with an envelope, folding the dough 3-4 times, stand for 60 minutes to proof.
  6. Place the product on a preheated baking sheet.

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

We cook on the leaven

 

The list of components:

  • 2 tbsp. lsourdough;
  • 350 ml of water;
  • 400 g of 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 hill of sifted flour. Get a little dough.
  2. Cover the mass with film, leave it in heat so that it rises (for about 1.5 hours).
  3. Then add the composition with salt, sugar and the remaining flour. Knead it all with a mixer, gradually adding drinking water. The dough should not be very liquid, but not cool.
  4. Again cover the product with a film, remove in heat for half an hour.
  5. Next, use a familiar technique: fold the dough in the form of an envelope (do not be scared if it sticks), leave for 40 minutes. Repeat the process a total of 4-5 times.
  6. Take a sheet of parchment 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. Evenly divide the semi-liquid mass, arrange 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 hour.

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

Ciabatta bread in a bread machine

Components:

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

What to do:

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

Grease the capacity of the bread maker with butter, place the dough, set the timer for 45 minutes, cook rosy baked goods.

Cheese Technology

We will need:

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

Step by step cooking:

  1. In a deep dish, combine flour, yeast, salt, water and oil. Knead a homogeneous dough (it will be sticky and slightly liquid).
  2. Cover the product with a towel, remove 2 hours closer to heat.
  3. Sprinkle the table with flour, put on it a lush mass, divide it in two.
  4. Both parts separately are well kneaded, give a rectangular shape. Collapse the edges, laying them on top of each other, repeat the kneading of the dough, several times folding the layer.
  5. Form two future ciabattas in the form of a loaf or rolls, put on a baking sheet covered with parchment, leave for 30 minutes to proof.
  6. While the dough is coming, make a cheese sprinkle.
  7. Rub the dairy product lightly.
  8. Grind garlic and herbs. Add to cheese, mix the composition.
  9. Sprinkle the mixture on top with plenty of the mixture.
  10. Bake in the 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, it will appeal to your household and guests.

Option for fasting

To prepare a lean loaf you will need:

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

Cooking method:

  1. From wheat flour and cold water, knead the dough, 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, place the dough in it, let stand for 60 minutes.
  4. Repeat the kneading of the rising mass, arrange a break for an hour, knead the dough again, then leave it in a “rest” state.
  5. After 60 minutes, sprinkle flour on the table, arrange the lush product in portions 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 indicator to 100%.
  7. Increase oven heating to 260 degrees, continue cooking bread for 13 minutes.
  8. Now reduce the temperature to 180, open the door, bake for another 5 minutes.

Cool the baked pastry on the wire rack.

How to bake a yeast-free ciabatta

What we will do:

  • 430 g of wheat (baking) flour;
  • 90 g of rye (peeled) flour;
  • 350 g of purified water;
  • 70 g of whole milk;
  • 15 g of salt;
  • 15 g of sugar.

Cooking process:

  1. Make 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 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 bigo, leave for 60 minutes at room temperature. Separately dissolve sugar in warm milk. In another container, mix the remaining baking flour and water. Pour sweet milk here, salt the composition. Mix the resulting mass thoroughly with a spoon, then with a mixer. The consistency of the test is fluid and sticky.
  3. Let the dough ferment for two hours. Every 30 minutes, gently roll out the mass, folding it with an envelope. After several such procedures, the product will become resilient, ready to form products.
  4. Making ciabatta. Divide the dough into 2 identical parts, give them an oblong appearance, 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 bread in the oven (230 ° C) for a quarter hour with an average level of moisture. Then open the door, cook another 45-50 minutes.

Ciabatta bread is a real treasure of culinary art!

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