Ciabatta (Ciril Hitz)

Category: Yeast bread
Kitchen: italian
Ciabatta (Ciril Hitz)

Ingredients

For dough:
flour 170 g
water 170 ml
fresh yeast 1 g
For the test:
all dough
flour 300 g
water (33C) 200 ml
fresh yeast 4 g
sea ​​salt 1 tsp

Cooking method

  • 1. For dough, grind the yeast with flour, pour in lukewarm water, mix until smooth and leave to ferment for 12-16 hours. The finished dough must pass the peak of the rise and begin to fall off.
  • 2. For dough mix flour with salt, dissolve yeast in water (33C). Pour water with yeast into the dough and mix gently. Then add flour and stir with a spatula or spoon until smooth and let stand for a couple of minutes. Then, at medium speed, start kneading according to the scheme: knead for 2 minutes, dough for 2 minutes. In total, the batch should take 6 minutes, that is, three cycles of two minutes. The dough turns out to be quite liquid, sticky and does not collect in a bun.
  • 3. Place the dough in a bowl lightly oiled with olive oil and leave to rise for 30 minutes. Then grease your hands and the cutting mat with olive oil and fold 3-4 times. Return the dough to the bowl and leave to rest for another 30 minutes.
  • 4. Put the finished dough on a flour-dusted cutting mat, divide into two parts. Stretch each one into a rectangle with a thickness of about 2-2.5 cm and fold it three times along the longer side, secure the edge by lightly pressing the edge of the palm. Leave for proofing for 30-45 minutes.
  • 5. Preheat the oven to 230C, lightly sprinkle with water and bake for 5-7 minutes, then lower the temperature to 200-180C and bring the bread to readiness.
  • Ciabatta (Ciril Hitz)
  • Ciabatta (Ciril Hitz)
  • Cool the finished bread on a wire rack.

Cooking program:

oven

Note

Cook with love and bon appetit!

Admin

Minimum ingredients + a lot of patience and desire = maximum taste!

Marinka, well, just GREAT!
Twist
TanyushaThank you very much for your attention to the recipe and such an assessment !!!
MariS
Chiabata is just a classic Marishka! Bravo!!!
I will definitely bake it - your recipe is already in the tabs.
Twist
Marisha, Be sure to bake, you will not regret it!
Sonadora
Marisha, what a smart girl you are, your hands are gold! The ciabatta is fantastic, and the crust and holes!
We urgently need to start a dough!
barbariscka
Great ciabatta, Marina! And the crust, and the perforation, everything is as if by notes.
Twist
Manechka, Vasilisa Thank you, family, for such a warm welcome to the recipe!

We urgently need to start a dough!
Manechka, backwater! Delicious bread turns out.
Omela
Marishwhat a crumb !!! Well done!!!!
Twist
Ksyushahow glad I am that you liked it!
Lomarga
Twist : flowers: what a beauty !!!! real ciabatta !!! classsss! Thank you for your efforts !!!! It's a pity not to bake in HB !!!! ...... eh ... wait for the cool weather ...
Natali06
I love ciabatta! Marishenka, thanks for the super recipe!
Twist
Lomarga, thanks for the warm review !!!
.... eh ... wait for the cool weather ....
I agree that in cool weather it is easier to spin around the oven, and it's easier to keep track of the dough. In this heat, it can ripen earlier.

Natasha
And thank you for the praise, I hope the recipe comes in handy!
Loren
Good recipe !!!!!! Tell me, can fresh yeast be replaced with dry and sea salt with regular?
Natali06
Marish really liked it! I already dream when I bake.
Twist
Loren, I am very pleased that you are interested in the recipe. Of course, you can use regular salt. And dry yeast can be taken in standard terms.
P.S. I will be glad to communicate with you.

Natasha, happy baking! I will wait for impressions!
Merri
Wah, wah, wah, what ciabatki! How we all love them !!!
Loren
Quote: Twist

Loren, I am very pleased that you are interested in the recipe. Of course, you can use regular salt. And dry yeast can be taken in standard terms.
P.S. I will be glad to communicate with you.

Thanks Twist !!!
Twist
Irisha, thanks for the kind words! Try it, I really hope you enjoy it!

Loren,
Klementina
Unmatched bread turns out. I baked it for the first time, put it on the same evening. Children with milk ate a whole bun for two. The dough before baking is very soft, but not sticky, easy to shape and rises perfectly.
Twist
KlementinaHow glad I am that I liked the bread! It is especially pleasant that the children liked it.
Bake for health and eat with pleasure!
sima12
Marinochka, thank you for the recipe! Today I baked a ciabatta, it turned out wonderful. Ciabatta (Ciril Hitz)
The photo does not convey all the beauty and even more the taste. At one time I got carried away with baking ciabatta, I even specially bought a dough mixer for her, and then I abandoned this business. But you reminded me. Made strictly according to the recipe - super tasty
Twist
Sima, and thank you so much for using the recipe! I am very glad that everything worked out and I liked it!
I, too, have been looking for a recipe for myself for a long time, the pastries according to which will most of all resemble the ciabatta that I tasted in Italy. This one (my opinion) turned out to be the closest. Therefore, I stopped at it. I am very pleased that our tastes coincided. Bake for health and eat with pleasure!
Njashka
Or maybe someone tried to put chopped olives into the dough? Somehow I tasted such bread in a bakery, sooo delicious. An interesting moment - are there any problems with kneading dough if there are chopped olives? Or has no one been? Or maybe there is a separate recipe for this?
Twist
Njashka, it is in this dough that I would not recommend adding anything.
but this version of the test is fine... Only take 20 ml less water. You can add the olives at the very end of the batch and form two loaves, or simply make a focaccia by spreading the olives over the top.
Njashka
Quote: Twist

Njashka, it is in this dough that I would not recommend adding anything.
but this version of the test is fine... Only take 20 ml less water. You can add the olives at the very end of the batch and form two loaves, or simply make a focaccia by spreading the olives over the top.
Thank you! I will definitely try the second option!
Twist
Njashka, happy baking! I will keep my fists and wait for impressions!
Mist
very tasty, thanks for the recipe
here is my report
Ciabatta (Ciril Hitz)
Twist
Irinahow airy it turned out! The crumb is both tender and full of holes!
I am very glad that I liked the bread! Bake and eat to your health!
taniakrug
Marina! Interested in your recipe. And keep the dough for 12-16 hours in a warm place or in the refrigerator?
Twist
Tanyusha ! The dough must be kept at room temperature. I cover it with cling film, make 2-3 holes in it with a toothpick and leave it in a kitchen cabinet or in an oven that is not working to avoid drafts.

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