Moulinex 6002OW. Ciabatta

Category: Yeast bread
Moulinex 6002OW. Ciabatta

Ingredients

For 2 ciabatts:
Water 180 ml
Salt 1 tsp
Wheat flour 250 g
Dry baker's yeast 1 tsp
For 4 ciabatts:
Water 360 ml
Salt 2 tsp
Wheat flour 500 g
Dry baker's yeast 2 tsp

Cooking method

  • Place the ingredients in a container in the following order: water, salt, sugar, flour and yeast. Place the container in the bread maker. Select program 2, the desired crust color and press the Start-Stop button.
  • After the second beep (after 1 hour 20 minutes), open the bread maker and remove the dough. If you decide to cook 4 ciabatta, divide the dough into 2 pieces and cover one of them with a towel for a second bake.
  • Divide the 1st workpiece into 2 equal parts, give them an oval shape.
  • Place the ciabatta on a flat baking tray.
  • Lubricate with olive oil and press the start-stop button again.
  • At the next beep (after 35 minutes), remove the ciabatta and then repeat the above operation to start the second baking session. At the end of each baking, allow the ciabatts to cool on a wire rack.


Donarkan
I have already done ciabatta several times in Moulinex. It turns out delicious - we eat it right away. But not airy, as it should be. Does anyone get airy and soft, at least like buns?
Donarkan
By the way, when I sprinkle cheese on top, the ciabatta turns out to be more airy and tender.
Felix01
Is sugar required or not?
Crochet
Felix01
There is no sugar in the recipe book (and the recipe is from there).
Felix01
Cooking method - line 2, the last word ...

I made 4 ciabatts today.
Poured 1 tsp. Sahara.
The products themselves are higher than in the pictures.
And also "pop-up" ...
Meg
I just made Ciabatta, this is my second bread from a new bread machine)) The yummy is incredible.
I did it according to the recipe from the book, the same as indicated above, I did not put sugar, because I did not know how much and decided not to risk it.
It turned out great. I put it on a medium crust, crispy. mmmmm
Moulinex 6002OW. Ciabatta Moulinex 6002OW. Ciabatta
Admin

An interesting bread turned out, congratulations!
Meg
Quote: Admin

An interesting bread turned out, congratulations!
Thank you very much! I don't know how perfect it is, because I haven't really tried it. But the main thing is that the daughter immediately grabbed a loaf for herself) it's a pity that my husband fell asleep, now he will only try it in the morning
julia111111
Girls, if you bake a ciabatta with whole grain flour, what's the change in the recipe? Thanks in advance!
Crochet
julia111111, welcome to the forum !!!

You don't need to change anything. Except that you may need a little more water than indicated in the recipe, different flours take different amounts of liquid by their properties.

By the way, it is assembled here (thanks to our Admin-Tanyusha) very interesting material, Absorption of liquid by various types of flour, cereals, flakes.

And here in this post It is written about how much liquid whole grain flour absorbs.
julia111111
girls, I didn’t know where to write - I’ll try here, I’m a complete amateur in baking, I try recipes according to the Mulinex book all in order, I bake baguettes and ciabatta, I have questions:
- I have the texture of the baked dough according to any recipe is quite dense - no bubbles and no crispy crust - while the ingredients are exactly according to the recipe - what to do
- the last few recipes - the dough turned out to be too liquid, although I weighed everything with scales exactly // during the kneading process I added flour by eye ,,, - tell me, the dough should be a little liquid or elastic, as for dumplings

very confused

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